Cider Braised Short Rib Street Tacos

$- 2 lbs beef short ribs - 2 cups apple cider - 1 large onion, finely chopped - 4 cloves garlic, minced - 2 teaspoons smoked paprika - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 tablespoons olive oil - Sea salt and freshly ground black pepper - 12 small corn tortillas - Fresh cilantro, chopped (for garnish) - 1 cup diced apples (for topping) - 1/2 cup crumbled queso fresco (for topping) - Lime wedges (for serving) The beauty of cider braised short rib street tacos lies in the balance of flavors. Each ingredient adds a unique touch. The beef short ribs bring deep, rich meatiness. Apple cider infuses sweetness and acidity, which tenderizes the meat. The onion and garlic create a savory base. Smoked paprika gives warmth and depth. Ground cumin and chili powder add a subtle kick. You’ll want to use fresh ingredients for the best taste. Quality tortillas matter too; they hold the filling well. - Calories per taco: About 200-250 calories, depending on toppings. - Macronutrient breakdown: Each taco has protein from the beef, carbs from the tortillas, and fats from the cheese. Using apple cider not only enhances flavor but also offers a touch of sweetness. It's a clever way to elevate a simple taco. If you want to explore more, check out the Full Recipe for detailed steps and tips. Start by seasoning the beef short ribs well. Use sea salt and freshly ground black pepper. This step is key for flavor. Next, heat olive oil in a heavy pot over medium-high heat. When the oil is hot, carefully add the short ribs. Sear each side for about 3-4 minutes. Browning the meat gives it a deep, rich taste that makes the dish special. After browning, remove the ribs and set them aside. In the same pot, add finely chopped onion and minced garlic. Sauté them for about 5 minutes. Stir occasionally until the onion turns soft and clear. This step builds a strong base for flavor. Now, add smoked paprika, ground cumin, and chili powder. Stir these spices into the onion and garlic mix. Cook for another minute to toast the spices. This brings out their flavors and adds depth to the dish. Now, it's time to deglaze the pot. Carefully pour in the apple cider. Use a wooden spoon to scrape up any tasty bits stuck to the pot. Bring the mixture to a gentle simmer. Return the seared short ribs to the pot. Make sure they are fully covered in the apple cider. Cover the pot with a lid and reduce the heat to low. Let the ribs braise for about 2.5 to 3 hours. Check the tenderness after this time. The meat should be so soft that it easily shreds apart with a fork. After braising, take the short ribs out of the pot and let them cool a bit. Use two forks to shred the meat, discarding any big chunks of fat. While the meat cools, warm a dry skillet over medium heat. Heat the corn tortillas for about 30 seconds on each side. Be careful not to let them get too crispy. Now, take a warm tortilla and add a generous portion of shredded short rib in the center. Top it off with diced apples, crumbled queso fresco, and fresh chopped cilantro. Serve these tacos right away. Add lime wedges for a zesty kick. For the full recipe, check out the details provided earlier. To make your cider braised short ribs perfect, cook them low and slow. Aim for a cooking time of about 2.5 to 3 hours. Keep the heat low to allow the meat to become tender. You will know the ribs are done when they easily shred with a fork. Look for a rich, dark color and a soft texture. Working with tortillas can be fun! Warm them in a dry skillet for about 30 seconds on each side. This makes them soft and easy to fold. Once warmed, add a good amount of shredded short rib to the center. Top with diced apples, crumbled queso fresco, and cilantro. For a nice touch, serve them on a colorful platter. This makes your tacos look as good as they taste. Want to kick up the flavor? Add more spices like cayenne for heat or smoked paprika for depth. You can also swap different apple types to change the sweetness. For a tart kick, use Granny Smith apples. For sweetness, Honeycrisp apples work great! These small changes can bring a new twist to your dish. Check out the Full Recipe for more details. {{image_4}} You can use other meats for these tacos. Pork short ribs work well. They bring a sweet and tender flavor. Chicken is another option. Use thighs for more juiciness. Cook them the same way as beef. This way, you get those deep flavors from the cider and spices. Toppings can change the taco game. Avocado adds creaminess and richness. Fresh salsa gives a bright and zesty kick. If you want heat, try jalapeños. Slice them thin and sprinkle over the meat. This adds a nice layer of spice to your tacos. Pair these tacos with sides for a full meal. Rice is a great choice. It soaks up the juicy cider flavor. Beans are also a good option. They add protein and texture. For drinks, consider a crisp cider or a light beer. These beverages enhance the apple notes in the dish. Enjoy your tacos with the right sides and drinks to elevate your meal. For the full recipe, check out the detailed guide above. After you make these tacos, you might have some leftovers. Store the short rib filling in an airtight container. Make sure it cools down first. This helps keep it fresh. The filling can last up to three days in the fridge. If you have any tacos already made, store them separately. The tortillas can become soggy if packed with the filling. Want to save some for later? You can freeze the short rib filling. Place it in a freezer-safe bag. Squeeze out as much air as you can before sealing. It can stay fresh for up to three months in the freezer. When you're ready to enjoy them again, take out the filling and let it thaw in the fridge overnight. To reheat, place it in a pot over low heat. Stir it often until it warms up. For the tacos, warm the corn tortillas in a skillet for about 30 seconds on each side. This makes them soft and easy to fold. Then, assemble your tacos as before. For the full recipe, refer to the previous section. Enjoy your tasty tacos! You can tell when short ribs are done by checking for tenderness. The meat should easily pull apart with a fork. It should not be tough or chewy. If it falls off the bone with little effort, you’re in good shape. The color should also be rich and dark, showing that it has cooked well. Taste a small piece to make sure it has good flavor. Yes, you can prepare these tacos ahead of time. Cook the short ribs and let them cool. Store the shredded meat in an airtight container in the fridge. You can also warm the tortillas and store them separately. When you’re ready to serve, just reheat everything. This makes it easy for busy days or gatherings. If you don’t have apple cider, you can use apple juice or white wine. Both options will change the flavor a bit. Apple juice adds sweetness, while white wine gives a tangy taste. You could even try using a mix of both for balance. Just make sure to taste as you go to keep the flavor right. Yes, these tacos work great for meal prep. You can cook a large batch of short ribs. Shred the meat and store it in the fridge for up to three days. Portion out the filling and tortillas for easy meals. Just heat the meat and tortillas when you are ready to eat. This saves time and makes meals simple. Small corn tortillas are best for these tacos. They have a nice flavor and texture that pairs well with the short ribs. Corn tortillas are also gluten-free, making them a great choice. Flour tortillas can be softer but may not hold as much filling. If you prefer flour, choose smaller ones to keep the balance. To make these tacos gluten-free, use corn tortillas instead of flour. Check the labels to ensure they are certified gluten-free. You can also look for gluten-free toppings like cheese and sauces. This way, you can enjoy all the flavors without the gluten. Always double-check your ingredients for hidden gluten sources. For the full recipe, refer back to the beginning for all the details! We’ve covered a lot about making delicious beef short rib tacos. You learned the key ingredients, cooking steps, and tips to enhance flavor. Remember, perfecting the braise brings out the best taste in your meat. Feel free to switch up toppings or even use different meats to suit your preferences. These tacos can be made ahead and stored well. Enjoy this tasty dish at your next meal or gathering. Trust me, they will impress everyone at the table!$

Cider Braised Short Rib Street Tacos

Savor the deliciousness of cider braised short rib street tacos with this mouthwatering recipe! Perfectly tender short ribs simmered in apple cider create a flavorful filling that pairs beautifully with fresh cilantro, diced apples, and crumbled queso fresco. Whether for a family dinner or a fun Taco Tuesday, these tacos are sure to impress!

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Ingredients

2 lbs beef short ribs

2 cups apple cider

1 large onion, finely chopped

4 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

2 tablespoons olive oil

Sea salt and freshly ground black pepper to taste

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

1 cup diced apples (for topping)

1/2 cup crumbled queso fresco (for topping)

Lime wedges (for serving)

Instructions

Prepare the Short Ribs: Generously season the beef short ribs with sea salt and freshly ground black pepper. In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. When the oil is shimmering, carefully add the short ribs. Sear each side for about 3-4 minutes until richly browned. Once browned, remove the short ribs from the pot and set aside.

Sauté Aromatics: In the same pot where the short ribs were seared, add the finely chopped onion and minced garlic. Sauté for approximately 5 minutes, stirring occasionally, until the onion is soft and translucent.

Add Spices: To the sautéed onion and garlic, stir in the smoked paprika, ground cumin, and chili powder. Allow the spices to cook for an additional minute, stirring frequently to toast the spices and enhance their flavors.

Deglaze with Cider: Carefully pour in the apple cider, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the cider mixture to a gentle simmer.

Braise the Short Ribs: Return the seared short ribs to the pot, ensuring they are fully submerged in the apple cider mixture. Cover the pot with a lid, reduce the heat to low, and let the ribs braise for about 2.5 to 3 hours. The meat should become tender and easily shred apart with a fork.

Shred the Meat: After braising, carefully remove the short ribs from the pot and let them cool slightly. Using two forks, shred the meat, discarding any large chunks of fat.

Warm the Tortillas: While the rib meat cools, heat a dry skillet over medium heat. Warm the corn tortillas for approximately 30 seconds on each side, being careful not to let them get too crispy.

Assemble the Tacos: Take a warmed tortilla and place a generous portion of shredded short rib in the center. Top with diced apples, crumbled queso fresco, and a sprinkle of fresh chopped cilantro.

Serve: Serve the tacos immediately, accompanied by lime wedges for squeezing over the filling, adding a zesty brightness to the dish.

Prep Time: 15 min | Total Time: 3 hrs 15 min | Servings: 12 tacos

- Presentation Tips: For an inviting visual appeal, serve the tacos on a vibrant platter, garnished with additional cilantro sprigs and lime wedges for a burst of color, enhancing the overall dining experience.