Smoky Short Rib Tacos With Pepper Mustard Slaw Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium-high heat. Season the short ribs with salt and pepper, then sear them until browned on all sides.
• STEP 2.Add the onion, garlic, chipotle peppers, and beef broth to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, until the meat is tender and easily shreds with a fork.
• STEP 3.While the short ribs are cooking, prepare the pepper mustard slaw. In a large bowl, combine shredded cabbage, sliced bell peppers, mustard, vinegar, honey, salt, and pepper. Toss well to coat.
• STEP 4.Once the short ribs are done, remove them from the pot and shred the meat using two forks. Discard any excess fat.
• STEP 5.To assemble the tacos, warm the tortillas in a dry skillet or microwave. Place a generous amount of shredded short rib meat on each tortilla, then top with the pepper mustard slaw. Serve immediately and enjoy!

Cooking Tips

• For extra smoky flavor, you can add a teaspoon of liquid smoke to the pot when simmering the short ribs.
• If you prefer a spicier slaw, you can add some diced jalapenos or a pinch of cayenne pepper to the pepper mustard slaw.
• To make the tacos even more delicious, you can garnish them with sliced avocado, chopped cilantro, or crumbled queso fresco.

Storage and Serving

• Leftover shredded short rib meat can be stored in an airtight container in the refrigerator for up to 3 days.
• The pepper mustard slaw is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
• To reheat the short rib meat, place it in a skillet over medium heat and cook until heated through.
• Serve the tacos with lime wedges on the side for an extra burst of citrus flavor.