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Savory Sweet and Spicy Short Rib Tacos with Sesame Guacamole. recipe photo

Sweet and Spicy Short Rib Tacos with Sesame Guacamole.

These Sweet and Spicy Short Rib Tacos are bursting with flavor! Tender short ribs paired with creamy sesame guacamole make for a taco night to remember.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Short Ribs:
  • 10 to 12 pieces beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons flour
  • 2 tablespoons canola or vegetable oil
  • 1/2 cup brown sugar
  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/4 cup chili garlic paste
  • 4 cloves garlic minced
For the Tacos:
  • Corn tortillas for serving
  • 1/2 napa cabbage thinly sliced
  • 1/4 red cabbage thinly sliced
  • 1/3 cup shredded carrots
  • 1/2 cup cilantro chopped
  • 2 limes juiced
For the Sesame Guacamole:
  • 3 avocados chopped
  • 1 lime juiced
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons toasted sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • Large pot or Dutch oven
  • Mixing bowls
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Tongs

Method
 

Instructions:
  1. Step 1: Prepare the Short Ribs - Start by seasoning the beef short ribs with salt and pepper. In a large bowl, coat the ribs with flour, ensuring they are evenly covered.
  2. Step 2: Sear the Ribs - In a large pot or Dutch oven, heat canola or vegetable oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until they are browned. This should take about 3 to 4 minutes per side. Remove the ribs and set them aside.
  3. Step 3: Make the Marinade - In the same pot, add brown sugar, soy sauce, rice vinegar, chili garlic paste, and minced garlic. Stir well, scraping up any browned bits from the bottom of the pot.
  4. Step 4: Slow Cook the Ribs - Return the seared short ribs to the pot, ensuring they’re submerged in the marinade. Cover the pot with a lid and reduce the heat to low. Allow the ribs to cook for about 3 to 4 hours, or until they are tender and fall off the bone.
  5. Step 5: Prepare the Vegetables - While the ribs are cooking, prepare the taco toppings. In a mixing bowl, combine the sliced napa cabbage, red cabbage, shredded carrots, and chopped cilantro. Drizzle with lime juice, and sprinkle with salt and pepper. Toss everything together and set aside.
  6. Step 6: Make the Sesame Guacamole - In another mixing bowl, mash the chopped avocados until creamy. Add lime juice, toasted sesame oil, fresh cilantro, toasted sesame seeds, salt, and pepper. Mix until well combined. Adjust seasoning to taste.
  7. Step 7: Assemble the Tacos - Once the short ribs are done, remove them from the pot and shred the meat using two forks. Warm the corn tortillas on a skillet or grill for a few seconds on each side. To assemble, place a generous amount of shredded short rib on each tortilla, top with the cabbage mixture, and add a dollop of sesame guacamole. Sprinkle with additional sesame seeds if desired.

Notes

  • Don't rush the cooking process; slow cooking is key to tenderness.
  • Make sure to brown the ribs well for enhanced flavor.
  • Adjust the spice level of the chili garlic paste according to your taste preference.