Have you heard of the phrase less is more? I sort of agree and sort of not. I mean, when it comes to how many tacos should I eat, less is simply not more. I love tacos, and could eat just as much as the big boys. But when it comes to how to fill my tacos, I have to agree, less is definitely more. Once you try these tacos you will agree.
During my trip to Austin, TX with Old El Paso, we got to try over a dozen different tacos in just one morning. I was surprised at how simple these tacos were filled, but how amazing the flavor combinations were. For example, the tacos al pastor simply had smokey meat, raw chopped onions and cilantro; a vegetarian taco we tried was filled with fried cheese, lettuce and tomatoes; and my favorite breakfast taco was solely comprised by beans, eggs and bacon. Three ingredients or less seemed to be the right mark. The trick was making sure the star of the taco, could truly shine on its own. And I my friends, can say I’ve mastered that concept with these Beer Braised Short Ribs Tacos.
The star here are the short ribs. Buy them with just some fat, and season them with love. Cook them low and slow, and the result will be wonderful. I am so bummed I made a small batch for this post. I guess this is one of those times where I forgot that less is not always more. It’s surely a tricky concept.
Once your meat is ready to shine and be the center of the best taco ever, I suggest you serve it along two or three toppings, no more. I can guarantee you that this combination works amazingly together: red pickled onions, tomatillo salsa, cilantro and crema.
- 1 package (10) Old El Paso soft taco tortillas
- 2 pounds bone-in beef short ribs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin, ground
- 1 teaspoon chile powder
- ½ teaspoon black pepper, ground
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 2 cups of your favorite beer
- Season short ribs by sprinkling and rubbing salt, garlic, cumin, chile and black pepper on them.
- In a deep stock pan that is oven proof, heat olive oil on high and sear the ribs for about two minutes on each side.
- After the ribs are seared remove them from the pan and set them aside for just a little bit.
- Take out some of the excess fat from the pan if desired, and add onion slices to cook just for a minute or two until the become fragrant.
- Add beer to the onions and deglaze the pan.
- Let the beer boil and simmer for about 15 minutes so it can reduce a bit.
- Add the ribs to the pot and cover.
- Place the covered pan on a preheated oven at 300° Fahrenheit and let it cook for 2 hours.
- Once the meat is cooked, it should be falling off the bone and you can separate it with a fork.
- Serve the ribs meat along with the Old El Paso soft taco shells and your favorite toppings. I particularly love, sour cream, cilantro, red pickled onions and tomatillo salsa.
Disclosure: This is a compensated campaign but all opinions, like always, are 100% my own. Enjoy!