Short Rib Tacos with Chipotle Crema
Short Rib Tacos with Chipotle Crema
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas, warmed
- 1 cup red cabbage, shredded
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, fresh, chopped
- 4 lime wedges
Instructions
- 1
Season the short ribs generously with salt and black pepper.
⏱️ 5 min
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove the seared ribs and set aside.
⏱️ 10 min
- 3
Add the chopped yellow onion to the same pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Stir in the beef broth, diced tomatoes (undrained), chopped chipotle pepper, adobo sauce, chili powder, cumin, and dried oregano. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Return the seared short ribs to the pot. Ensure the ribs are mostly submerged in the liquid. If not, add a little more beef broth.
⏱️ 2 min
- 6
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily shredded.
⏱️ 180 min•🌡️ 325
- 7
While the short ribs are braising, prepare the chipotle crema. In a small bowl, whisk together the sour cream, mayonnaise, chopped chipotle pepper, lime juice, garlic powder, and salt until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
⏱️ 10 min
- 8
Once the short ribs are tender, remove them from the pot and place them on a cutting board. Shred the meat using two forks. Skim any excess fat from the braising liquid, then return the shredded short ribs to the pot and toss to coat with the sauce.
⏱️ 10 min
- 9
Warm the corn tortillas according to package directions or by heating them in a dry skillet for about 30 seconds per side until pliable.
⏱️ 5 min
- 10
Assemble the tacos: Fill each warm tortilla with a generous portion of shredded short ribs. Top with shredded red cabbage, a drizzle of chipotle crema, crumbled cotija cheese, and fresh chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Short Rib Tacos with Chipotle Crema
For the Short Ribs
- 2 pounds boneless beef short ribs, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Chipotle Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas, warmed
- 1 cup red cabbage, shredded
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, fresh, chopped
- 4 lime wedges
Instructions
- 1
Season the short ribs generously with salt and black pepper.
⏱️ 5 min - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until browned on all sides, about 2-3 minutes per side. Remove the seared ribs and set aside.
⏱️ 10 min - 3
Add the chopped yellow onion to the same pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Stir in the beef broth, diced tomatoes (undrained), chopped chipotle pepper, adobo sauce, chili powder, cumin, and dried oregano. Bring the mixture to a simmer.
⏱️ 5 min - 5
Return the seared short ribs to the pot. Ensure the ribs are mostly submerged in the liquid. If not, add a little more beef broth.
⏱️ 2 min - 6
Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily shredded.
⏱️ 180 min•🌡️ 325 - 7
While the short ribs are braising, prepare the chipotle crema. In a small bowl, whisk together the sour cream, mayonnaise, chopped chipotle pepper, lime juice, garlic powder, and salt until smooth. Taste and adjust seasoning if needed. Refrigerate until ready to serve.
⏱️ 10 min - 8
Once the short ribs are tender, remove them from the pot and place them on a cutting board. Shred the meat using two forks. Skim any excess fat from the braising liquid, then return the shredded short ribs to the pot and toss to coat with the sauce.
⏱️ 10 min - 9
Warm the corn tortillas according to package directions or by heating them in a dry skillet for about 30 seconds per side until pliable.
⏱️ 5 min - 10
Assemble the tacos: Fill each warm tortilla with a generous portion of shredded short ribs. Top with shredded red cabbage, a drizzle of chipotle crema, crumbled cotija cheese, and fresh chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 7 min