Mexican Short Rib Tacos

Last Friday we really wanted to be somewhere warm, somewhere with sand, sitting outside with the perfectly humid nighttime air. It’s the holidays, yes, but that didn’t stop us from making one of our most favorite meals - one that takes us to that far away place just for an evening. We love to cook together, and Mexican short rib tacos are the perfect thing to make while staying in on a Friday night. I kept it super festive and used a tablecloth I recently found for Christmas. It went along sublimely with bright, cheery orange roses and colorful serveware.

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To make the short ribs, purchase four to six nice pieces of short rib. When you’re ready to cook, let them sit out and get to room-ish temperature. Preheat your oven to 300 degrees. Generously rub salt and pepper on all four sides. In a dutch oven, heat olive oil over high heat. Deeply sear the short ribs on each side. Once browned / seared, set the beef aside.

In the same pot, sauté onion, garlic, spices, and adobo sauce. Add the beer, chicken stock and short ribs (bone side up). Bring to a boil, cover and place in the oven. Set a timer for two and a half hours.

When the meat is done, remove it from the pot and let it sit for a moment. Transfer to a cutting board and with two forks, get to shredding! Place in a bowl and add some of the liquid from the dutch oven. The meat is ready to be served!

Ingredients

  • Four to six short ribs

  • Salt

  • Pepper

  • Olive oil

  • 4 cups chicken stock

  • 1 16 ounce can of light beer

  • 8 garlic cloves - smashed, but still whole

  • 1 large yellow onion

  • 1 generous tablespoon adobo sauce

  • 1 tablespoon cumin seed

  • 1 tablespoon coriander

  • 1 tablespoon Mexican oregano

  • 2 bay leaves

While the meat is cooking, enjoy the evening with a drink. We love a simply delicious margarita. On this particular night, we made piña coladas too… because why not / I wanted something decadent. Take your time and make the accoutrements.

Pickled red onions - Combine the following ingredients, cover and place in the fridge until you’re ready to sere.

  • One red onion, finely chopped

  • 1 cup lime juice, maybe more

  • 2 tablespoons vinegar

  • Lot of salt

Guacamole - Combine the following ingredients. Periodically add lime juice and salt to your desired taste.

  • Six avocados

  • 1/2 - 3/4 cup lime juice (I like a lot of lime in my guacamole!)

  • Cilantro

  • A half of a white onion, finely diced

  • 2 jalapeños, finely diced

  • 1 garlic clove, minced

  • Salt and pepper

Sautéed bell peppers and onion - Delicious to addd to your tacos or on the side!

Queso fresco - Simply crumble into your serving dish!

Corn tortillas - Heat and let these get toasty over an open gas stove flame… this adds such wonderful flavor!

Enjoy with your favorite people!

Natascha Rivette