Beer-Braised Short Rib Tacos Dorados
These Beer-Braised Short Rib Tacos feature tender chunks of short rib and spice fried potatoes enclosed in a baked corn tortilla shell and topped with fresh veggies.
Equipment
- Large oven-safe braising vessel
- Large baking sheet
Ingredients
- 4 large short ribs
- 1 can chipotle peppers in adobo
- ¼ cup olive oil divided
- 2 (355ml, 12 fl oz) bottles Mexican beer I used Modelo
- 1 habanero
- 3 jalapeños divided
- 1 cinnamon stick
- 1 head garlic top lopped off
- 2 bay leaves
- 4 small Yukon gold potatoes halved
- 1 tsp cumin seeds
- 8 corn tortillas
- 1 cup cabbage shredded
- 1 avocado sliced
- ½ cup grape tomatoes halved
- 1 lime cut into wedges for serving
Instructions
- Preheat the oven to 350°F.
- Liberally season the short ribs with salt and set them aside. Pour the chipotle peppers into a large food processor and blitz until smooth.
- Heat 2 tablespoons of olive oil in a large cast-iron braiser, skillet, or Dutch oven. Once the oil is shimmering add the short ribs and brown on all sides. Pour in the chipotle puree and the two bottles of beer. Bring the mixture up to a boil and reduce to a simmer.
- Add one of the jalapeño peppers, the habanero, the garlic, the bay leaves, and the cinnamon stick. Cover the ribs and transfer to the oven. Let braise for 2½ hours, turning the ribs once halfway through.
- When the ribs are in their final 30 minutes of cooking, place the potatoes in a large saucepan and cover with cold water. Place the pot over high heat and bring to a boil. Liberally salt the water and boil the potatoes until fork-tender.
- Drain the potatoes and when cool enough to handle, give them a rough dice. The ribs should be done by now. Take the ribs out of the oven and crank up the heat to 425°F. Transfer the short ribs to a plate and shred the meat with two forks. Discard the bones.
- Skim about 2 tablespoons of the fat that's collected on the surface of the rib's braising liquid. Pour the fat into a skillet and heat over medium until shimmering. Add the cumin and saute until fragrant, about 30 seconds.
- Add the potatoes to the skillet and saute until the potatoes start to fall apart. Help this process with the back of your spoon or spatula. You want the potatoes to be slightly mashed. Take the potatoes off of the heat.
- Pour the remaining olive oil onto a large baking sheet. Use a pastry brush to ensure the sheet is evenly coated. Arrange the corn tortillas on the baking sheet.**
- Place a layer of potatoes and a layer of short rib on one half of each tortilla. Fold the naked half over the fillings and secure with a toothpick. Transfer the baking sheet to the oven and bake for 20 minutes or until the tortillas are golden.
- Place the tacos on a platter and cover them with cabbage, avocado, tomatoes, and the remaining jalapeño sliced. Serve immediately with lime wedges and cold beer.
Notes
**Make sure you warm your tortillas in the microwave a bit before working with them. This will ensure they are flexible enough to work with.