Sep 24 2026
Restaurants›The Herb Box›Market Street Short Rib Mini Tacos (gf) Recipe

Market Street Short Rib Mini Tacos (gf) Recipe

Inspired by The Herb Box
Time3h
Serves6

cotija, caramelized onion, cilantro crema, microgreens, spicy roasted corn + avocado salsa with black bean-mango salsa

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Ingredients

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For the Short Ribs

For the Caramelized Onions

For the Cilantro Crema

For the Spicy Roasted Corn + Avocado Salsa

For the Black Bean-Mango Salsa

For Assembly

Method

Prepare the Short Ribs

  1. 1

    Sear the Short Ribs

    Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-proof pot, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove from pot and set aside.

  2. 2

    Sauté Aromatics

    In the same pot, add chopped onion and garlic. Sauté until the onion is translucent.

  3. 3

    Braise the Short Ribs

    Return the short ribs to the pot. Add beef broth, red wine, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Caramelize the Onions

  1. 4

    Cook the Onions

    In a skillet, heat olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they are caramelized (about 20-30 minutes).

Make the Cilantro Crema

  1. 5

    Combine Ingredients

    In a bowl, mix sour cream, chopped cilantro, and lime juice until well combined.

Prepare the Salsas

  1. 6

    Roast the Corn

    In a skillet, roast corn kernels over medium-high heat until slightly charred. Combine with diced avocado, red onion, jalapeño, lime juice, and salt.

  2. 7

    Mix Black Bean-Mango Salsa

    In a bowl, combine black beans, diced mango, red bell pepper, cilantro, and lime juice.

Assemble the Tacos

  1. 8

    Fill the Tacos

    Warm corn tortillas. Fill each with shredded short ribs, caramelized onions, and top with cilantro crema, cotija cheese, spicy corn salsa, and black bean-mango salsa. Garnish with microgreens.

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