SHORT RIB TACOS

Short Rib Tacos image

Whenever we go to Houston to visit family, we like to track down cabeza-cow's head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. -Anai Yost, Bothell, Washington

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons canola oil
6 bone-in beef short ribs
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium carrots, finely chopped
1 small yellow onion, finely chopped
2 tablespoons baking cocoa
1 can (15 ounces) tomato sauce
1 bottle (12 ounces) dark beer or beef broth
Water, optional
12 corn tortillas (6 inches), warmed
3/4 cup pico de gallo
3/4 cup queso fresco or crumbled feta cheese

Steps:

Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.

Nutrition Facts : Calories 508 calories, Fat 26g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 557mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 37g protein.