Ancho Short Rib Tacos Recipe

Cooking Directions

• STEP 1.In a blender, combine ancho chili powder, garlic, cumin, oregano, salt, pepper, and olive oil to make a marinade.
• STEP 2.Rub the marinade all over the short ribs and let them marinate in the refrigerator for at least 4 hours or overnight.
• STEP 3.Preheat the oven to 325°F (163°C). Heat a large oven-safe pot or Dutch oven over medium-high heat and sear the short ribs on all sides until browned.
• STEP 4.Add beef broth and bring to a simmer. Cover the pot and transfer it to the preheated oven. Cook for about 3-4 hours or until the meat is tender and easily shreds with a fork.
• STEP 5.Remove the pot from the oven and let the short ribs cool slightly. Shred the meat using two forks.
• STEP 6.To serve, warm the corn tortillas in a dry skillet or on a grill. Fill each tortilla with a generous amount of shredded short rib meat.
• STEP 7.Top with fresh cilantro, diced onions, and a squeeze of lime juice. Serve the tacos hot and enjoy!

Cooking Tips

• For extra smoky flavor, you can toast the ancho chili powder in a dry skillet before blending it with the other ingredients.
• If you don't have a blender, you can finely chop the garlic and mix all the marinade ingredients together in a bowl.
• To make the tacos even more delicious, you can add toppings like avocado slices, crumbled queso fresco, or a drizzle of hot sauce.

Storage and Serving

• Leftover shredded short rib meat can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply warm the meat in a skillet over medium heat until heated through.
• Serve the leftover meat in tacos, quesadillas, or on top of a salad for a quick and easy meal.