Snapguide

How to make short rib tacos

Savory, spicy, comforting...what else do you need?

10
STEPS
TOOLS

Dice entire onion

Dice entire onion

Mince 6 cloves garlic

Mince 6 cloves garlic

Add short ribs to pot, brown on both sides

Add short ribs to pot, brown on both sides

The three spices I used to season the short ribs, 2 pinches each

The three spices I used to season the short ribs, 2 pinches each

2 pinches Ancho chili Pepper

2 pinches Ancho chili Pepper

2 pinches cumin

2 pinches cumin

Browned short ribs

Browned short ribs

Caramelized onions, garlic and browned ribs

Caramelized onions, garlic and browned ribs

Add beef broth to deglaze pot.  This will release all the yummy bits on the bottom of the pot.  Do not skip this step, you will regret it!

Add beef broth to deglaze pot. This will release all the yummy bits on the bottom of the pot. Do not skip this step, you will regret it!

Add the short ribs and onions/garlic back to the pot

Add the short ribs and onions/garlic back to the pot

Add the remaining broth to the pot.  Broth should come up about one inch up the side of the pot.

Add the remaining broth to the pot. Broth should come up about one inch up the side of the pot.

Add Epazote to the stewing meat, cover and let the lovin' begin!

Add Epazote to the stewing meat, cover and let the lovin' begin!

2 pinches of Epazote

2 pinches of Epazote

Squeeze the juice of one lime into the short ribs

Squeeze the juice of one lime into the short ribs

Add a small handful of chopped cilantro to the meat

Add a small handful of chopped cilantro to the meat

Small diced jalape\u00f1o to add to the finished product.  Remember, wash your hands well and don't touch any mucous membranes after you cut the jalape\u00f1o.  I use a spoon to devein and remove the seeds.

Small diced jalapeño to add to the finished product. Remember, wash your hands well and don't touch any mucous membranes after you cut the jalapeño. I use a spoon to devein and remove the seeds.

All the tasty accompaniments to add to the finished product

All the tasty accompaniments to add to the finished product

Cover and simmer on medium heat until the short ribs are falling off the bone and shredding

Cover and simmer on medium heat until the short ribs are falling off the bone and shredding

I simmered these short ribs for 3 1/2 hours

I simmered these short ribs for 3 1/2 hours

Separate the bones and connective tissue from the succulent, shredded meat and au jus.  Keep the au jus in a separate bowl.

Separate the bones and connective tissue from the succulent, shredded meat and au jus. Keep the au jus in a separate bowl.

Continue to shred the meat once everything has been separated

Continue to shred the meat once everything has been separated

Remove the shredded meat from the pot.  Pour the au jus in, we're going to make a tasty sauce!

Remove the shredded meat from the pot. Pour the au jus in, we're going to make a tasty sauce!

Remove a few spoonfuls of au jus from the pot.  Turn the heat up to med -high.

Remove a few spoonfuls of au jus from the pot. Turn the heat up to med -high.

This is your thickening agent

This is your thickening agent

Add 2 tsp arrow root starch to warm au jus

Add 2 tsp arrow root starch to warm au jus

Whisk to combine

Whisk to combine

Add to au jus in pot.  Stir to combine and thicken.  Once thickened, remove to a serving bowl.  Add the shredded meat back into the pot.

Add to au jus in pot. Stir to combine and thicken. Once thickened, remove to a serving bowl. Add the shredded meat back into the pot.

Add a few spoonfuls of the thickened au jus back into the shredded meat.

Add a few spoonfuls of the thickened au jus back into the shredded meat.

Heat the tortillas in the microwave until soft and pliable, about 1 minute

Heat the tortillas in the microwave until soft and pliable, about 1 minute

Add a few spoonfuls of sour cream, a tablespoon of sugar and a the juice of half a lime.  Stir to combine.

Add a few spoonfuls of sour cream, a tablespoon of sugar and a the juice of half a lime. Stir to combine.

Yummy...best sour cream ever!!!

Yummy...best sour cream ever!!!

Sides ready to go

Sides ready to go

Place a few spoonfuls of shredded meat on each tortilla

Place a few spoonfuls of shredded meat on each tortilla

Load up with your favorite toppings.  I have a little of each ;)

Load up with your favorite toppings. I have a little of each ;)

Enjoy!

  • 3.0lb Short ribs
  • 1.0 Medium sweet onion, diced
  • 1.0 Medium jalapeño, diced
  • 1.0bnch Cilantro, chopped
  • 1.0 Medium avocado, diced
  • 1.0 Medium tomato, diced
  • 6.0 Cloves Garlic, finely diced
  • 1/2 Pomegranate, seeded
  • 1/2c Queso fresco, crumbled
  • 1.0 Medium lime, quartered for squeezing
  • 1.0 Medium lime to squeeze into beef marinade
  • 1.0c Beef broth
  • 1.0c Sourcream
  • 1/2 Lime, squeezed
  • 2.0tsp Sugar
  • 2.0tsp Arrowroot starch
  • 12.0 Corn Tortillas