Chile Braised Beef Short Rib Tacos Recipe
Cabbage – jicama slaw, goat horn peppers
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Ingredients
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Beef Short Ribs
Cabbage-Jicama Slaw
Taco Assembly
Method
Prepare Beef Short Ribs
- 1
Sear the Short Ribs
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt, black pepper, chile powder, ground cumin, garlic powder, and onion powder. Sear the ribs for about 3-4 minutes on each side until browned.
- 2
Add Liquid Ingredients
Once the ribs are browned, add the beef broth, canned diced tomatoes, and chipotle peppers in adobo sauce to the pot. Bring the mixture to a simmer.
- 3
Braise the Ribs
Cover the pot and reduce the heat to low. Allow the short ribs to braise for 2-3 hours until they are tender and falling off the bone.
Prepare Cabbage-Jicama Slaw
- 4
Combine Slaw Ingredients
In a large mixing bowl, combine the shredded green cabbage, julienned jicama, and shredded carrot.
- 5
Dress the Slaw
In a small bowl, whisk together lime juice, olive oil, and salt. Pour the dressing over the slaw and toss to combine. Finish by adding the chopped cilantro.
