Short Rib Street Tacos
Short Rib Street Tacos!
This recipe was hard won in the Wild Earth test kitchen but by far the most fun the family has had creating a recipe. We also happened to be testing out margarita recipes on the same evening.. fast forward the entire prep and braising time.. and a generally grand family night was had. The recipe was thankfully found scribbled on a taco stained napkin the next day.
We wanted to create an easy InstantPot meal that could stretch to feed a crowd. With the smaller "street taco" tortillas, sides, and toppings it really makes the pot and your dollar go further. When they debuted at the Farmers Market as a sample, we had 300 tacos fly off the table in 30 minutes with over 600 recipes cards.
When you're making them, don't skimp on the browning step or the lime. If you're limes are a little dry, just throw in another. Making tacos is supposed to be fun, go with your gut!
The Supply List
- 4 lbs Wild Earth Short Ribs
- 2 Onions, chopped
- 6 Cloves Garlic, smashed, chopped
- 4 Serrano Peppers, seeded, chopped
- 1 Bunch of Cilantro, plus more for serving
- 2 Limes, juiced
- 1 Beer, we like Dos Equis
- 2 Tbls Olive Oil
- Seasonings, adjust to taste and heat:
- 1 T Garlic Powder
- 1 T Oregano,
- ½ T Cumin
- 1 T TexJoy Steak Seasoning,
- 1 Tsp Cayenne Pepper
- Kosher Salt,
- Lea and Perrins Worcestershire Sauce
SERVE WITH: Small tortillas, cotija cheese, pickled red onion (recipe below),
limes, cilantro, and tomatillo salsa
Prepare the beef: First, remove the membrane from the back of the ribs. You can do this by sliding a knife under the corner and pulling it back with your fingers. This step will help make your ribs absolutely fall apart. Then score the fat on the other side with a sharp knife. Season generously all over with Worcestershire and spices, allow to marinate at least 10 minutes to overnight.
- Turn pressure cooker to Sauté and add the oil.
- When the oil is hot and shimmering, brown the ribs well on all sides (3-4 minutes), working in batches as not to crowd the meat. A crowded pan will steam the beef rather than sear it. Set the seared ribs aside.
- Add in onions and cook until fragrant (about 3 minutes)
- Add the beer and lime juice,then scrape the pan with a wooden spatula.
- Then add garlic, peppers, cilantro, and browned ribs back to the pot.
- Close the lid, turn vent to “Sealing”, and set for 1 hour at High Pressure. Allow to fully naturally depressurize after cooking.
- Brown ribs on a heavy bottom skillet and remove to crock,
- Saute the veg and lightly simmer with the beer and spices before carefully pouring it into the crock
- Set on low for 8 hours or until the beef falls apart
Serving: Heat a large skillet with a little bit of oil. Move the meat to a bowl and pull apart with forks. Working in batches, lightly toast the meat on the hot skillet. This adds a nice texture and dries the meat a bit to avoid an overly soggy taco.
Warm the tortillas, add the beef, and top with cilantro, pickled red onion, cotija cheese, and your favorite salsa!
This topper really shines and packs a mega flavor punch on the sweet mini tacos. Plus they're super easy to have pickling on the counter while your short ribs are simmering away.
Quick Pickled Red Onion
- 1 Large Red onion sliced in half and then thinly to 1/8- 1/4" strips
- 1/2C white vinegar
- 1/2C water
- 1 1/2 T Sweetener - Honey, sugar, or sugar substitute
- 1 teaspoon sea salt
- optional pinch of red pepper flakes
In a bowl or jar combine all ingredients, stir to combine and try to submerge as much of the onion as possible into the liquid. These will keep in the refrigerator for a few days.