Recipe courtesy of Big & Little's Restaurant
Recipe courtesy of Big & Little's Restaurant
Spicy Beef Short Rib Taco
- Level: Intermediate
- Total: 5 hr 30 min
- Active: 20 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 5 hr 30 min
- Active: 20 min
- Yield: 4 servings
Ingredients
1 pound boneless beef short ribs
Salt and pepper
For serving:
Hard-shell tortillas, warmed
Sweet chile sauce (see Cook's Note)
Chopped fresh cilantro
Chopped onion
Directions
- In a stockpot of water seasoned with 1/4 cup each salt and pepper, boil the short ribs until soft and tender, about 5 hours. Drain and let cool. Shred the short ribs with two forks or your hands.
- Place a good portion of shredded beef on a tortilla shell. Top with some sweet chile sauce, diced cilantro and onions.
Cook’s Note
To make sweet chile sauce, mix one-part honey with one-part chile paste, adding a teaspoon of minced garlic to every 1/4 cup of sauce.
