Ancho Short Rib Tacos Recipe

Recipe By Slurrp

Ancho Short Rib Tacos are a delicious and flavorful Mexican dish made with tender and juicy short ribs marinated in a smoky and spicy ancho chili sauce. The meat is slow-cooked until it falls apart and then shredded. The tacos are served on warm corn tortillas and topped with fresh cilantro, diced onions, and a squeeze of lime juice. These tacos are perfect for a crowd-pleasing dinner or a fun and festive party dish.

4.9
13 Rating -
Rate
Non Vegdiet
4hr total
1hr Prep
3hr Cook
4hr total
1hr Prep
3hr Cook
Ancho Short Rib Tacos
plan
Bookmark

ingredients serve

Ingredients for Ancho Short Rib Tacos Recipe

  • 1/4 pound Beef Short Ribs
  • 1/4 tablespoon Ancho Chili Powder
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Dried Oregano
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 tablespoon Olive Oil
  • 0.13 cup Beef Broth
  • 1.50 Corn Tortillas
  • as needed Fresh Cilantro, For Topping
  • as needed Diced Onions, For Topping
  • as required Lime Wedges, For Serving

Directions: Ancho Short Rib Tacos Recipe

Cooking Directions

  • STEP 1.In a blender, combine ancho chili powder, garlic, cumin, oregano, salt, pepper, and olive oil to make a marinade.
  • STEP 2.Rub the marinade all over the short ribs and let them marinate in the refrigerator for at least 4 hours or overnight.
  • STEP 3.Preheat the oven to 325°F (163°C). Heat a large oven-safe pot or Dutch oven over medium-high heat and sear the short ribs on all sides until browned.
  • STEP 4.Add beef broth and bring to a simmer. Cover the pot and transfer it to the preheated oven. Cook for about 3-4 hours or until the meat is tender and easily shreds with a fork.
  • STEP 5.Remove the pot from the oven and let the short ribs cool slightly. Shred the meat using two forks.
  • STEP 6.To serve, warm the corn tortillas in a dry skillet or on a grill. Fill each tortilla with a generous amount of shredded short rib meat.
  • STEP 7.Top with fresh cilantro, diced onions, and a squeeze of lime juice. Serve the tacos hot and enjoy!

Cooking Tips

  • For extra smoky flavor, you can toast the ancho chili powder in a dry skillet before blending it with the other ingredients.
  • If you don't have a blender, you can finely chop the garlic and mix all the marinade ingredients together in a bowl.
  • To make the tacos even more delicious, you can add toppings like avocado slices, crumbled queso fresco, or a drizzle of hot sauce.

Storage and Serving

  • Leftover shredded short rib meat can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, simply warm the meat in a skillet over medium heat until heated through.
  • Serve the leftover meat in tacos, quesadillas, or on top of a salad for a quick and easy meal.
Nutrition
value
790
calories per serving
49 g Fat72 g Protein9 g Carbs3 g FiberOther

Current Totals

  • Fat
    49g
  • Protein
    72g
  • Carbs
    9g
  • Fiber
    3g

MacroNutrients

  • Carbs
    9g
  • Protein
    72g
  • Fiber
    3g

Fats

  • Fat
    49g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    8mg
  • Vitamin A
    267mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    107mg
  • Manganese
    1mg
  • Phosphorus
    663mg
  • Selenium
    46mcg
  • Zinc
    14mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp