Get ready to transform your kitchen into a sizzling Mexican street food paradise with these irresistible Grilled Mexican Short Rib Tacos! Imagine tender, slow-roasted short ribs that practically melt in your mouth, combined with the smoky sweetness of roasted poblanos, charred onions, and a burst of tropical pineapple. This isn't just a recipe - it's a culinary adventure that will transport your taste buds straight to the vibrant streets of Mexico, all from the comfort of your own home.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 lbs short ribs
- 2 poblanos, roasted and chopped
- 1 onion, sliced
- 1 cup pineapple, diced
- 1/2 cup tomatillo salsa
- Salt and pepper to taste
- 6 corn tortillas
Instructions
- Prepare the short ribs by generously seasoning with salt and pepper on all sides. Allow the meat to come to room temperature for about 30 minutes before cooking.
- Preheat the oven to 325°F (165°C). Place the seasoned short ribs in a deep roasting pan, cover tightly with aluminum foil, and slow roast for
- 5 to 3 hours until the meat is extremely tender and easily pulls apart.
- While the ribs are cooking, prepare the poblano peppers by roasting them directly over an open flame or under the broiler, turning occasionally until the skin is charred and blistered. Place in a covered bowl to steam, then peel off the skin, remove seeds, and chop.
- After the ribs are done, remove from the oven and let rest for 15 minutes. Shred the meat using two forks, discarding any excess fat.
- Preheat a grill or large cast-iron skillet to medium-high heat. Grill the sliced onions until they are slightly charred and caramelized.
- Warm the corn tortillas on the grill or in a dry skillet until they are slightly crisp and have light char marks.
- Assemble the tacos by placing the shredded short rib meat on the warm tortillas. Top with grilled onions, roasted poblanos, diced pineapple, and a generous spoonful of tomatillo salsa.
- Serve immediately, garnishing with additional fresh herbs or lime wedges if desired.
Tips
- Patience is Key: The secret to incredibly tender short ribs is low and slow cooking. Don't rush the roasting process - let those ribs become melt-in-your-mouth delicious.
- Roasting Poblanos Like a Pro: When charring poblanos, ensure an even blackening by turning them frequently. The steaming method after roasting helps easily remove the tough skin.
- Maximize Flavor: Let the seasoned short ribs sit at room temperature before cooking to ensure even cooking and deeper seasoning penetration.
- Tortilla Technique: Warm tortillas briefly on the grill or skillet to enhance their flavor and prevent cracking when folding.
- Fresh is Best: Use fresh, high-quality ingredients, especially for the tomatillo salsa and pineapple, to elevate the overall taste of your tacos.
- Customize Your Taco: Feel free to add extra toppings like fresh cilantro, a squeeze of lime, or a dollop of crema to personalize your tacos.
Nutrition Facts
Calories: 598kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 150mg
