These Mexican short ribs tacos with coleslaw are the perfect way to celebrate Taco Tuesday or Cinco de Mayo. The beef short ribs are braised in a flavorful Chile sauce made with Guajillo peppers and beer, then served in warm tortillas with your favorite toppings. The result is a delicious and hearty meal.
At the end of this post, I have left a list of necessary and useful bakery items to make your search easier. You can buy these items from this space. That does not change your purchase price, but it does help me keep Cook to host running smoothly.
These Mexican short ribs tacos with coleslaw are sure a hit at your next gathering. The tender, juicy beef is complemented by the smoky, spicy chile sauce, and the combination of flavors is truly irresistible. Serve the tacos with your favorite toppings, such as diced onions, cilantro, and lime wedges, and you have a meal that you will have your family and friends asking for seconds. Enjoy!
Mexican Short Ribs Tacos and Guajillo peppers sauce for Cinco de Mayo
If you love trying recipes that do not fail and that are also really delicious, this recipe for Mexican ribs tacos is top of the line in the world of Mexican tacos.
Short ribs are popular small cuts of meat known for their rich meaty flavor and tender texture. You can cook them in a variety of ways, including in the oven, slow cooker, or grill.
In my post, I want to show you how to change a base recipe, and you can get another recipe for a casual gathering with friends at home.
From my Short Ribs Recipe, you can prepare these Mexican tacos with coleslaw. How? Very easy, remove the bones from all the ribs, shred the meat, and that‘s it. You will get a perfect dinner party recipe.
Best Mexican Taco Tuesday Idea
You will need dried Guajillo peppers. These chiles are sold in cellophane bags, usually in the Hispanic section of your supermarket or your favorite grocery store. These peppers aren‘t spicy. But they do have a delicious warm chili flavor.
You can buy bone–in ribs or use boneless ribs if you like. Look for well–marbled cut meat without excess fat. I recommend short ribs with bones always.
Mexican beer any kind you like. It is the best option, but if you don‘t have Mexican beer, use what you have is fine.
Prepare my How to cook short Ribs with Chile Guajillo in its original version recipe.
Then, remove bones before shredding meat. Then it‘s time to shred the meat, and done!
It best Topping for my Mexican Tacos
Looking for easy, simple options that you can get in your food store? One of the best ideas I got was to assemble my tacos with a cabbage salad to give it a Texmex touch.
Just purple cabbage, green cabbage, green onion, and lots of cilantro. I seasoned it with a little mayonnaise, fresh lemon juice, salt, and pepper. However, you cannot season, if you prefer. You have the recipe here, Colored Cabbage slaw salad for tacos or arepas.
To Assemble the Tacos You will need
The meat was shredded with its sauce.
Lots of warm corn tortillas.
Arm yourself with trays to place the dressings that will accompany your tacos: Homemade cabbage salad, chopped red onion, cilantro, and shredded cheese.
Lemon cut into wedges and spicy sauce.
Show me your Mexican short ribs tacos
I’ll start showing you mine. How to look appetizing my Mexican short ribs tacos, a casual dish for Taco Tuesday, Cinco de Mayo, or just because! Nothing would make me happier than to see my recipe help you, have a home with God’s eyes, celebrate and succeed when you are a hostess, and receive guests at home. If you make this recipe, please tag me @cooktohost so I can see and share it. And if you liked it, rate it and comment on it.
Mexican Short Ribs Tacos Recipe
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Mexican Short Ribs Tacos for Cinco de Mayo
- Total Time: 4 hrs 30 minutes
- Yield: 12 1x
Description
Ingredients
For Short Ribs Beef
- 3 oz of dried Chile Guajillo
- 6–8 lbs of beef short ribs with bone or 2 pieces per person
- 2 Tablespoon of olive oil
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tbsp of cumin
- 1 bottle of beer
- 1/2 cup of water
For assembled tacos
Instructions
The Short Ribs Beef
- Preheat oven to 350F
- Remove the seeds and strings from all the guajillo peppers.
- Heat a Dutch oven enamel cast iron pot over medium heat until hot, then toast the guajillo peppers in the pan, stirring constantly, until they darken. This will only take about 30–45 seconds. Try not to let them get black, which can make them bitter. Remove to a plate.
- Season the ribs with salt and pepper and place them in the hot pot to brown. Do it in parts, all the ribs do not fit in the pot. Remove a plate.
- When you have finished browning the ribs. In the same pot, place the onion with the crushed garlic cloves and fry for about 5 minutes or until the onion crystallizes. Don’t let the garlic burn
- Add the chile guajillo back to the pot with the onion, and garlic. Stir well. Add a bottle of Mexican beer. Bring to a simmer for 7 minutes or until everything is softened.
- Put the mix in a blender or food processor. Add the cumin, the teaspoon of salt, black pepper, and water. Blending until completely smooth.
- Pour the pureed sauce back into your dutch oven pot. Add the ribs and any accumulated juices into the sauce and give it a stir to combine.
- Cover the pot and bake in the oven for 2–3 hours, or until the meat is tender and shreds easily. If the bone comes off on its own before this time, it is a sign that your ribs are ready.
- You will need to give the pot a stir about once an hour.
- Taste the sauce to adjust any of the seasonings. Re–combine the meat and sauce.
- Remove all bones from ribs, and shred the meat.
- The ribs are ready for tacos.
Assemble your Tacos
Equipment
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- Prep Time: 30 minutes
- Cook Time: 4 hour
- Category: Dinner Recipes
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: tacos, beef, short ribs, Mexican recipes, Taco Tuesday, Cinco de Mayo, Tex Mex, Tequila, dinner recipes, short ribs tacos, beef tacos