Short Rib Taco Meat

One of my favorite things to do as a chef is use flavors and inspirations from other regions. In this dish, I get inspiration from Birria tacos, which is where meat is braised in flavorful liquid with peppers and then stuffed into tortillas with other ingredients and sauteed with cheese. I love the flavors of Birria and the technique of sauteing the tacos to create a crunchy surface, which are reflected in the inspiration of my short rib tacos I make here.

Ingredients & Substitutions:

• Beef Short Ribs – I love using short ribs here because they are incredibly moist and flavorful. You can also use beef chuck in place of short ribs.
• Onions, Tomatoes, Garlic – make sure to use white onions if possible, if not, use yellow. In this recipe I also use fresh tomatoes, however if they are out of season, use canned.
• Guajillo Chiles – I use dried guajillo peppers for a subtle chili flavor. If you want to kick up the spice, add chipotle peppers in adobo.
• Chicken stock – I used chicken stock here because personally I think it has better flavor than beef, but substitute if beef if you like.

Tips on Making:

• Season the meat with salt the day before cooking. This cut of meat is tough and to properly season for optimal flavor, can be salted and refrigerated 24 hours in advance.
• Sear the meat. Searing the meat before braising it creates the Maillard Effect. This is when food turns golden brown and delicious because the amino acids are browned. This means better flavor!
• Simmer with a lid until the meat is falling off the bone and incredibly tender.
• Blend the peppers and ingredients in the liquid to make a delicious sauce.
• Simmer the shredded meat in a portion of the sauce to reduce and make more flavorful.

Ingredients:

• 3-4 lbs beef short ribs
• salt and pepper
• Avocado oil
• 2 white onions, julienned
• 10 garlic cloves, whole
• 4 roma tomatoes, whole
• 5 bay leaves
• 7 guajillo chiles, de-stemmed and seeds removed
• 4 cups chicken stock
• 1 tbsp oregano (Mexican oregano is preferred)
• 1 tbsp cumin

Preparation:

STEP 1.

Season the short ribs with salt and pepper up to 24 hours in advance. In a large dutch oven over medium heat, add avocado oil, and working in batches, sear all sides of the short ribs until golden brown and remove.

STEP 2.

Add the onions to the pot and saute until cooked through, salting as you go, around 5 minutes. Add the garlic, tomatoes, bay leaves, guajillo peppers, chicken stock, oregano, cumin and season with salt. Taste to make sure the seasoning is correct and adjust as needed. Add the short ribs back to the pot, making sure they 3/4 covered by liquid. Bring up to a low simmer and add a lid, simmer on low for 2 hours, or until the short ribs are easily shreddable, and falling off the bone. If they are still tough, keep simmering until they are fork tender.

STEP 3.

Remove the short ribs and shred with forks, set aside.

STEP 4.

Remove the gaujillo peppers from the liquid and blend in a blender, adding some of the chicken stock to blend. Stir the blended peppers back into the broth. Remove any bay leaves, then with an immersion blender, blend the liquid until smooth.

STEP 5.

Add the shredded meat to a large pot or pan, and cover with about 1/3 of the liquid. Bring up to a simmer and reduce the liquid with the beef until it is thick and saucey.

Save the extra sauce for dipping tortillas or just dipping tacos into! Serve and enjoy!