Serves 6
240 min
Guajillo-Braised Beef Short Rib Taco
Recipe GLPR98fc63ca260c34
Tender, slow-braised beef short ribs infused with the deep, complex flavors of guajillo and chipotle chiles. The meat is seared until golden, then simmered in a rich chile-based sauce with toasted spices until it falls apart at the touch of a fork. Served in warm corn tortillas with fresh toppings and lime.
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Ingredients
8 guajillo chiles, stemmed and seeded
3 dried chipotle chiles, stemmed and seeded
3 pounds boneless beef short ribs
2 to 4 tablespoons vegetable oil
1 large yellow onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 (12-ounce) bottle Negro Modelo or other dark Mexican beer
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 1/2 tablespoons dried Mexican oregano
1 1/2 tablespoons kosher salt
1/2 cup water
Corn tortillas, warmed, for serving
Chopped white onion, for serving
Chopped fresh cilantro, for serving
Salsa of choice, for serving
Lime wedges, for serving
Directions
Preheat your oven to 325°F.
Toast the guajillo and chipotle chiles in a dry, heavy skillet over medium heat, working in batches if needed to avoid crowding. Toast each chile for about 30 seconds on each side until fragrant but not blackened. Transfer the toasted chiles to a plate.
Heat 2 tablespoons of vegetable oil in a heavy Dutch oven or pot over medium-high heat. Once hot, sear the beef short ribs in batches, being careful not to overcrowd the pan. Cook for about 3 minutes on each side until each piece develops a deep brown crust. Transfer the seared beef to a plate, adding more oil as needed between batches.
Reduce the heat to medium and add the chopped yellow onion to the same pot. Cook, stirring occasionally, for about 5 minutes until the onion begins to brown. Add the chopped garlic and cook for another 2 minutes until fragrant.
Pour the beer into the pot with the onion and garlic, then add the toasted chiles. Turn the heat down to low and simmer uncovered, stirring occasionally, for about 5 minutes until the chiles are soft and pliable. Remove from heat and allow to cool slightly.
Carefully transfer the beer mixture and softened chiles to a blender. Leave the pot on the stove. Add the ground cumin, black pepper, dried oregano, kosher salt, and water to the blender. Blend on high speed until the mixture is completely smooth and has the consistency of heavy cream, adding a bit more water if necessary to reach the right thickness.
Return the seared beef short ribs to the pot and pour the smooth chile sauce over them. Cover the pot with its lid, transfer to the preheated 325°F oven, and braise for 3 to 4 hours, stirring the meat in the sauce occasionally, until the meat is completely tender and falls apart when pulled with a fork.
Remove the pot from the oven. Using tongs or two forks, shred the cooked beef directly in the pot, stirring it into the sauce. Taste the braised beef and adjust the salt as needed. Serve the shredded beef on warm corn tortillas and pass the chopped white onion, fresh cilantro, salsa, and lime wedges alongside for each person to top their tacos.
