Because the short ribs are braised until they fall apart, the meat sort of becomes one with the corn tortilla in Guajillo-Braised Beef Short Rib Taco. This is the first impression of everyone, who tries this tacolicious Mexican dish.
4 pounds beef short ribs
8 Guajillo peppers
2 chipotle peppers
1 large onion
2 garlic cloves
1 1/2 cup beef bouillon (or a 12 oz bottle dark Mexican beer)
2 tsp ground cumin
1 tsp black pepper
1 1/2 tbsp Mexican broken leaf oregano (or 1 1/2 tsp powder)
2/3 tbsp kosher salt (half this amount when using regular salt)
1/2 cup water
3 tbsp oil
Corn tortillas, warmed, for serving
Toppings of your choice: iceberg lettuce, salsa, cheddar, sour cream, avocado, cilantro, lime
To cook “Guajillo-Braised Beef Short Rib Taco”, start with removing the stems and open up the guajillo peppers at the side so you can remove the seeds. You can use scissors. Toast the peppers in a dry, hot skillet for about 30 seconds on each side. They’ll turn even deeper red. Set them aside. Big bowl full of perfect beef chunks. Use chipotles in adobo sauce. Chop a pretty big onion or two smaller ones. Heat the oil in a Dutch oven with tight-fitting lid and brown the meat all around. Brown all the beef and keep it on a plate nearby. Cook the onions for 4 to 5 minutes until brown. Squeeze in the garlic, cook for 1 more minute and pour in the beef bouillon. The original recipe called for dark Mexican beer and if you don’t find it, instead use beef bouillon and it will be equally delicious. Add the guajillo peppers to the pan. And the chipotles. Bring it to a boil and let it simmer uncovered for 5 to 6 minutes, until the peppers are soft and pliable. Transfer everything to a blender and add 1/2 cup water, 2 tsp ground cumin, 1 tsp black pepper, 1 1/2 tbsp broken leaf oregano, the salt and blitz. Check out that sauce! It looks good enough to eat with a spoon. Such a rich flavour and nice amount of heat. Transfer the beef back to the pan. Pour in the gorgeous Guajillo sauce. Make sure all the beef is covered with sauce. Place the Dutch oven (with the lid on) in a preheated oven and cook for 3 to 4 hours at 160 Cº while stirring now and then. Check every 30 minutes. 3 1/2 hours is enough. The meat should be really tender. Use two tongs or forks to pull the meat apart. Discard the bones. Top tortillas with lettuce, a generous amount of beef, finely chopped onion, salsa, avocado and cheddar and a squirt of lime juice.