Get ready to transform your taco night with these mind-blowing Beer Braised Short Rib Tacos that will make your taste buds dance! Imagine tender, melt-in-your-mouth short ribs slow-cooked in rich beer, nestled in warm corn tortillas, and topped with a vibrant cabbage cilantro slaw and tangy pickled red onions. This isn't just another taco recipe - this is a flavor explosion that will elevate your home cooking from ordinary to extraordinary, bringing the authentic taste of Mexican cuisine right to your dinner table.
Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 1 can beer
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper, to taste
- 8 corn tortillas
- 2 cups cabbage, shredded
- 1/2 cup cilantro, chopped
- 1/2 cup pickled red onions
- 1 cup Oaxaca cheese, crumbled
Instructions
- Preheat oven to 325°F (165°C). Season short ribs generously with salt, pepper, and cumin on all sides.
- In a large Dutch oven, sear short ribs over high heat until deeply browned on all surfaces, about 3-4 minutes per side. Remove ribs and set aside.
- In the same pot, sauté chopped onions and minced garlic until translucent, approximately 3 minutes.
- Return short ribs to the pot, pour in beer, ensuring meat is mostly covered. Cover with a tight-fitting lid and transfer to preheated oven.
- Braise short ribs for 3 hours, or until meat is extremely tender and easily pulls apart with a fork.
- While ribs are braising, prepare cabbage slaw by mixing shredded cabbage with chopped cilantro, a pinch of salt, and a splash of lime juice.
- Once short ribs are done, remove from liquid and shred meat using two forks, discarding any large fat pieces.
- Warm corn tortillas on a skillet or griddle until slightly charred and pliable.
- Assemble tacos by placing shredded short rib meat on tortillas, topping with cabbage slaw, pickled red onions, and crumbled Oaxaca cheese.
- Serve immediately, with extra lime wedges if desired.
Tips
- Choose the right beer: A dark lager or amber ale works best for braising, adding depth and complexity to the meat's flavor.
- Don't rush the braising process - low and slow is the key to achieving incredibly tender short ribs.
- For maximum flavor, generously season the short ribs and ensure a good sear before braising.
- Let the meat rest for 10-15 minutes after braising to help it retain its juices when shredding.
- Warm tortillas just before serving to keep them soft and pliable.
- For extra richness, reserve some braising liquid to drizzle over the tacos.
- Make pickled red onions ahead of time to allow flavors to develop.
Nutrition Facts
Calories: 744kcal
Carbohydrates: 44g
Protein: 43g
Fat: 44g
Saturated Fat: 18g
Cholesterol: 100mg
