Casa Asada - Shaved Rib Taco Recipe
Flour Tortilla, Cabbage, Cilantro, Onion, Salsa Negra, Lime
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Ingredients
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Rib & Marinade
Salsa Negra
Toppings & Tortillas
Method
Rib & Marinade
- 1
Prepare and Brown Ribs
Pat the short ribs dry and season lightly with 0.5 tsp of the kosher salt and 0.5 tsp black pepper. Heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the ribs on all sides, about 2–3 minutes per side, until a good crust forms. Remove and set aside.
- 2
Build Braising Liquid
In the same pot, reduce heat to medium and add the quartered onion and 4 smashed garlic cloves. Sauté 2–3 minutes until fragrant and beginning to soften. Add 2 cups beef broth, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp dried oregano, 1 tsp ground cumin, the remaining 1 tsp black pepper, and remaining 1 tsp kosher salt. Stir to combine and bring to a simmer.
- 3
Braise
Return the browned ribs to the pot. Cover, reduce heat to low, and simmer gently for 2 to 2 1/2 hours until meat is very tender and falls apart when pulled with a fork. Alternatively, braise at 300°F (150°C) in the oven for 2 to 2 1/2 hours. Check after 90 minutes — add a splash of water or broth if the pot becomes dry.
- 4
Shave the Rib Meat
When tender, transfer ribs to a cutting board. Reserve braising liquid. Use two forks or a sharp chef's knife to shred or shave the meat into thin strands. If you prefer a slightly crisp edge, heat a skillet over medium-high, add 1 tsp oil, then toss shredded meat briefly (1–2 minutes) to render edges and concentrate flavor. Taste and adjust seasoning with reserved braising liquid, adding up to 2 tbsp to moisten if needed.
Salsa Negra
- 5
Toast and Rehydrate Chiles
Heat a dry skillet over medium heat. Toast the dried ancho and guajillo chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with 1 cup hot water (to account for some absorption) and let soak 15 minutes until softened. Reserve 1/4 cup of soaking liquid.
- 6
Blend Sauce
Drain the chiles, discard stems and seeds. In a blender combine rehydrated chiles, the soaked liquid (about 1/4 cup), chopped tomato, 1 garlic clove, 1/4 white onion, 1 tbsp apple cider vinegar, 1 tsp brown sugar, 1 tsp olive oil, and 1/2 tsp kosher salt. Blend until smooth, adding up to 1/2 cup additional water if necessary to reach a thick sauce consistency.
- 7
Simmer and Finish
Pour the blended sauce into a small saucepan and simmer over low heat for 6–8 minutes to deepen flavor and remove rawness. Taste and adjust salt or a touch more sugar if needed. Allow to cool slightly before serving; sauce will darken into a 'negra' color.
Toppings & Tortillas
- 8
- 9
Warm Tortillas
Heat a large skillet over medium-high heat. Lightly brush each flour tortilla with a thin film of vegetable oil (or spray). Warm tortillas one at a time 20–30 seconds per side until pliable and lightly charred in spots. Keep tortillas covered with a clean towel to stay warm.
- 10
Assemble Tacos
Place 2–3 tablespoons of shaved rib meat on a warm tortilla. Top with a small handful (about 2 tablespoons) of shredded cabbage, a sprinkle of the cilantro-onion mix (about 1 tablespoon), and 1 teaspoon of salsa negra. Finish with a squeeze of fresh lime to taste. Repeat for remaining tortillas.
- 11
Serve
Serve tacos immediately while warm. Offer extra salsa negra and lime wedges at the table.