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–+ servings

Chipotle Braised Short Rib Tacos

These Chipotle Braised Short Rib Tacos are rich, smoky, and fall-apart tender! Slow-cooked in a flavorful chipotle sauce, the short ribs are perfect for stuffing into warm tortillas and topping with your favorite fresh ingredients.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dishes
Cuisine Mexican
Servings 6
Calories 415 kcal

Equipment

Ingredients
  

  • 2 lbs bone-in beef short ribs
  • salt and pepper
  • 1 tbsp avocado oil or any neutral cooking oil
  • ½ sweet or yellow onion finely chopped
  • 5 cloves garlic minced
  • 2 tbsp apple cider vinegar
  • 2 tsp oregano
  • 2 tsp cumin
  • ½ cup chipotles in adobe sauce chopped
  • 14 oz canned crushed tomatoes
  • 2 cups beef stock

For Serving

  • warm tortillas flour or corn
  • crumbled queso fresco optional
  • pickled red onion optional

Instructions
 

  • Preheat the oven to 350℉. Prep your ingredients. Finely chop the onion and mince the garlic. Season the short ribs with salt and pepper.
  • Heat avocado oil in a dutch oven over medium high heat. Once oil is hot, add in your seasoned short ribs. Sear the short ribs on all sides until browned. Remove and set aside.
  • Add the onion, garlic, oregano, cumin and apple cider vinegar to the dutch oven. Mix and let them cook together for 2-3 minutes until fragrant. Stir in the chipotles in adobe and crushed tomatoes and let that cook together for another 2 minutes.
  • Stir in the beef stock and bring to a simmer.
  • Add the short ribs back into the dutch oven. Cover and place in the oven for 2½-3 hours. Once they are falling off the bone tender, remove from the dutch oven and shred the meat, removing the bones, and add the meat back into the chipotle sauce. Serve with warm tortillas, red pickled onions and crumbled queso fresco.

Notes

  • After removing the short ribs from the over, you may skim and remove any fat from the top of the braising liquid that may have rendered off while cooking. 
  • To serve, I love topping these tacos with tangy pickled red onions and crumbled queso fresco. Guacamole, chopped raw onions, or any of your favorite toppings would also pair perfectly.
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