Sweet and Spicy Ancho Chile Short Rib Tacos
Tender, juicy, shredded short ribs slow cooked with a perfectly balanced sweet and spicy sauce will easily become your new favorite taco!
Servings: 10 Tacos
Ingredients
- 3 pounds beef short ribs, excess fat trimmed off
- 1/2 yellow onion, diced
- 1 clove garlic, chopped
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 3/4 cup low sodium beef broth
- 1 1/2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus extra for seasoning the short ribs
- Fresh ground black pepper to taste
- 5 radishes, thinly sliced
- 1/4 cup fresh cilantro leaves
- 10 corn tortillas
Instructions
- In a blender combine the onion, garlic, maple syrup, apple cider vinegar, beef broth, ancho chile powder, cumin, salt and pepper. Blend until smooth.
- Heat a large cast iron or non-stick skillet over medium-high heat.
- Pat the short ribs dry and sprinkle with salt and pepper. Brown them in batches, searing every side. This will take approximately 5-7 minutes per batch. Place the browned short ribs into the slow cooker and cover them with the ancho chile sauce.
- Cover and cook for 6-8 hours or until the meat is very tender. Remove the ribs from the slow cooker, discard the bones and shred the meat.
- Skim the fat from the sauce and discard. Return the shredded meat to the sauce and mix together. Season with salt and pepper as needed.
- Serve the meat in corn tortillas topped with sliced radishes and cilantro.
Notes
- If you make this the day before serving, refrigerate the meat and sauce in separate containers. Remove and discard the hardened, separated fat from the top of the sauce before combining the meat and sauce and reheating.
- To keep this recipe Paleo, serve the tacos in grain-free tortillas, lettuce wraps or on cauliflower rice.
Nutrition
Calories: 248kcal | Carbohydrates: 16g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 247mg | Fiber: 2g | Sugar: 3g