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Braised short-rib tacos

We've topped our tacos with Mexican cheese, onion, tomato and coriander, but feel free to play around with the extras.

You'll need

1 tbsp olive oil 1.8 kg beef short ribs, cut in half through the bone (see note) 1 tbsp cumin seeds, coarsely crushed 175 gm chipotle chillies in adobo, coarsely chopped 1 tbsp red wine vinegar 2 garlic cloves, crushed 1 tbsp oregano leaves To serve: white and blue corn tortillas (see note) To serve: queso fresco (see note), chopped white onion, diced tomato and coriander   Coriander and lime sauce 60 ml (1/4 cup) olive oil 1 bunch coriander, plus extra leaves to serve 1 garlic clove, finely chopped 1 green jalapeño chilli, coarsely chopped Juice of 6 limes


  • 01
  • Heat oil in a casserole over medium-high heat and brown ribs (5-7 minutes). Add cumin and stir until toasted (1 minute), then add chillies, vinegar, garlic, oregano and 100ml water. Bring to the boil, season, cover and braise over low heat until beef is falling off the bone (3 hours). Uncover and cook until beef starts to caramelise (30 minutes). Keep warm, then pull the meat from the bones to serve.
  • 02
  • For coriander and lime sauce, process ingredients in a blender until smooth.
  • 03
  • Heat a frying pan over high heat, add tortillas one at a time and cook, turning once, until brown (2-4 minutes). Wrap in a tea towel to steam.
  • 04
  • Serve beef with tortillas and top with cheese, onion, tomato and coriander, with coriander and lime sauce to the side.

Note Ask your butcher to cut the ribs to size. Corn tortillas and queso fresco, a fresh, white soft Mexican cheese (if it's unavailable substitute soft feta), are available online from Fireworks Foods.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Gutsy red grenache.

Featured in

Jul 2014

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