Sweet and Spicy Short Rib Tacos
- Number of Servings: 15
Ingredients
6 short ribs (about 1 lb)1-14 oz can beef broth1 onion3 garlic cloves1 jalapeno, seeds and membranes removed1/3 cup brown sugar1 Tablespoon apple cider vinegaravocado, sliced7 oz Queso Fresco15 corn tortillas
Preheat oven to 350 degrees F. Heat oil in a skillet. Season broth sides of short ribs with salt and pepper and brown in skillet, 3 at a time. Place the browned short ribs into the bottom of a Dutch oven.
In a blender or food processor, puree beef broth, onion, garlic, brown sugar, jalapeno and vinegar.
Pour the pureed mixture over the short ribs. Add lid to Dutch oven and bake for 2-1/2 hours.
Remove bones and fat from meat and shred the beef. Stir the shredded beef and remaining pureed mixture together; set aside.
Heat corn tortillas in cast iron skillet and place in a tin foil pocket to keep warm.
Makes 15 tacos. Sprinkle 1/2 oz of queso fresco in each taco over the shredded beef. SO GOOD!
Number of Servings: 15
Recipe submitted by SparkPeople user CANDIPITTMAN.
In a blender or food processor, puree beef broth, onion, garlic, brown sugar, jalapeno and vinegar.
Pour the pureed mixture over the short ribs. Add lid to Dutch oven and bake for 2-1/2 hours.
Remove bones and fat from meat and shred the beef. Stir the shredded beef and remaining pureed mixture together; set aside.
Heat corn tortillas in cast iron skillet and place in a tin foil pocket to keep warm.
Makes 15 tacos. Sprinkle 1/2 oz of queso fresco in each taco over the shredded beef. SO GOOD!
Number of Servings: 15
Recipe submitted by SparkPeople user CANDIPITTMAN.
Nutritional Info Amount Per Serving
- Calories: 247.3
- Total Fat: 11.4 g
- Cholesterol: 35.1 mg
- Sodium: 253.7 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.2 g
- Protein: 13.6 g
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