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Sweet and Spicy Short Rib Tacos Recipe

Sweet and Spicy Short Rib Tacos

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on February 05, 2013

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    This is the recipe that made me fall in love with short ribs! I've tried it with regular short ribs and boneless (based on store availability. The one with bones seemed to have shards in the meat... It is so delicious that everyone still ate it. I wonder why no one has mentioned this before - what may have caused this in my meal? Anyway, I will go back to the boneless version to avoid that. We serve the meat in tortillas with cilantro and radish and sour cream. Delicious!

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  • on September 21, 2012

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    Loved how simple this recipe is!! It was a complete hit at home. Will be making this again soon!

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  • on June 10, 2012

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    Sauce was not spicy enough so I decided to add a 7 oz. Can of chipotle peppers to my puree. This gave the sauce more of a kick and I opted for pork shoulder instead of short ribs. I served it on a warm tortilla and topped it with crema, cilantro and avocado......so delicious!

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  • on February 07, 2012

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    Awesome flavor. I soaked the anchos in the beef stock and added poblanos and a couple jalapeños to the sauce as I puréed it. As an entree, I found it a bit too sweet so I'll reduce the sugar next time for dinner. I think the sweetness would be fine for a party buffet. I love ancho peppers and this is one of the best recipes to showcase their amazing flavor. I also used lean country ribs and trimmed the fat while shredding the cooked meat.

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  • on February 05, 2012

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    Delicious! This will be a staple at party timne in my house! I have a cheap crock which always overcooks so I cooked my short ribs on low heat over night for 12 hours and it was perfection! I could hardly get them out of the pot they fell apart so easily. This recipe is so easy and delicious. Since I also have a smaller crock pot I used 4 lbs of boneless (my butcher said bone in is tastier but it was the same price and I wanted to have enough for our super bowl party. Being in Cali I rarely have trouble finding mexican ingredients. My whole Mexican family loved this dish will make again and again!

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  • on November 03, 2011

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    Drool. So tasty and moist. I used chili powder and cumin instead of ancho chiles. I also used about 1/3 cup of apple cider vinegar. If this is going to be BETTER tomorrow, I'm going to need to take the day off. Delicious and, of course, crock-pot easy.

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  • on November 03, 2011

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    my picky eater loved this so I know it was GOOD! Marcela is a wonderful chef!!

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  • on July 08, 2011

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    Hard to find the dried ancho chiles, went to three stores, but subbed them out with roasted poblanos and loved the finished product! Would definitely make these again.

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  • on May 18, 2011

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    I cannot give this enough stars, this is a great recipe, my family eats so many tacos they can hardley move. I have made it with both the short ribs and beef roast and were great. I do put more ancho, and more brownsugar and have even used the ancho water and it is just great. Easy, and so flavorful, my husband describes it as a flavor explosion in his mouth with every bite.

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  • on May 05, 2011

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    I made this yesterday and loved it! I was not able to get the dried ancho chiles so I used dried chipotle peppers instead. I did double the garlic and pepper as well. In addition, I wanted to make it a little sweeter so I added the honey and brown suger. Overall, I would say it was a success!

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