Sweet and Spicy Short Rib Tacos

By exdircomp

Ingredients

• 4 dried ancho chiles*, stemmed, seeded, and ribs discarded
• 1 medium onion, quartered
• 3 garlic cloves, coarsely chopped
• 1/2 cup brown sugar
• 2 tablespoons honey
• 1/3 cup apple cider vinegar
• 1 1/2 cups low-sodium beef broth
• 1 teaspoon salt, plus extra for seasoning
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 6 pounds beef short ribs
• 1 tablespoon vegetable oil
• Warm corn tortillas
• Mexican crema or sour cream
• 1/2 cup chopped fresh cilantro leaves
• Garnish with tomatoes, lettuce, cheese, avocado slices,

Preparation

Step 1

Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, oregano, cumin, chili poweder, honey brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.



Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.



Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),

cover and cook for 3hours on high turn to medium for 4 more hours until very tender. Allow the ribs to cool slightly in the sauce.



Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro and your choice of garnishes.