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- 2 lbs beef short ribs - 1 cup apple cider (non-alcoholic) - 1 medium onion, finely diced - 4 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - 8 small corn tortillas The beef short ribs are the star of this dish. They become tender and flavorful when cooked slowly. The apple cider adds sweetness and acidity, enhancing the beef's rich taste. I choose non-alcoholic cider to keep it family-friendly. Seasoning is key. The onion and garlic provide a strong base. Cumin and smoked paprika add depth. These spices create a warm, inviting aroma in the kitchen. - 1 cup fresh cilantro, chopped - 1 medium jalapeño, sliced (optional) - 1 cup red cabbage, shredded - Lime wedges for serving Toppings bring fresh flavors and crunch. The cilantro adds a bright note, while jalapeños give a spicy kick. Red cabbage adds color and texture. A squeeze of lime juice brightens every bite, making the tacos sing. - Dutch oven or heavy pot - Wooden spoons and forks You need a Dutch oven for even cooking. It holds heat well and keeps the ribs moist. Wooden spoons help stir without scratching the pot. Use forks for shredding the meat easily. For the full recipe, check out the complete guide. Start by seasoning the beef short ribs. Use salt and pepper to coat all sides well. This step is key to building flavor. Next, heat olive oil in a large pot over medium-high heat. Once hot, add the short ribs. Sear them for about 3 to 4 minutes on each side. You want a nice brown crust. This adds depth to the dish. When browned, take the ribs out and set them aside. Now, it’s time to add flavor. In the same pot, toss in the diced onion. Sauté it for about 5 minutes until it looks soft and clear. Next, add minced garlic and stir for another minute. The smell will be amazing! Mix in the ground cumin and smoked paprika. These spices bring warmth and a hint of smokiness. Stir well to coat the onion and garlic. Pour in the apple cider next. Scrape the bottom of the pot to lift up any tasty bits. This is called deglazing. Bring the mix to a simmer. Return the short ribs to the pot. Make sure they sit in the cider mixture. Cover the pot with a lid and lower the heat. Let the ribs braise for about 2.5 to 3 hours. The meat should be very tender and pull apart easily. Once the short ribs are ready, take them out of the pot. Let them cool a bit. Use two forks to shred the meat, removing bones and any extra fat. Now it’s time to warm the tortillas! In a dry skillet over medium heat, heat each corn tortilla for about 30 seconds on each side. They should be soft and easy to fold. To assemble the tacos, place a good amount of shredded short rib on each tortilla. Top with shredded red cabbage and chopped cilantro. If you like a bit of heat, add jalapeño slices. For the full experience, serve with lime wedges. Squeeze fresh lime juice over your tacos before you dig in! Use a meat thermometer to check the doneness of your short ribs. Aim for an internal temperature of at least 195°F. This ensures that the meat is tender and breaks apart easily. A quick poke with the thermometer gives you peace of mind. To elevate flavor during braising, consider adding herbs like thyme or bay leaves. These herbs infuse the dish with depth. A splash of vinegar can brighten the rich flavors as well. Adjust these ingredients to your taste preferences. For the best tacos, use small corn tortillas. They hold the filling well and add a nice texture. Look for ones made with masa harina for the best taste. To keep tortillas soft while serving, wrap them in a clean kitchen towel after warming. This keeps them warm and pliable. You can also use a tortilla warmer if you have one. To enhance the flavor, consider adding spices like chili powder or coriander. These spices can add warmth and complexity to your tacos. You can also experiment with ground pepper for a bit of heat. Lime juice is key for balance. It brightens up the dish and gives freshness. Squeeze lime over the tacos just before serving for the best taste. Serve with extra wedges for guests who want more. For a fun twist, try adding pickled onions or avocado slices on top. For the full recipe, check out the detailed instructions on how to make Cider Braised Short Rib Street Tacos. {{image_2}} You can switch up the meat in these tacos. Instead of beef short ribs, try pork shoulder or chicken thighs. Both options will soak up the apple cider flavor nicely. For a vegetarian twist, use jackfruit or mushrooms. They provide a great texture and taste in the tacos. Fruits and veggies can enhance the flavor of your tacos. Adding diced apples or pears gives a sweet touch. You can also mix in bell peppers for a crunch. If you like heat, adjust the spice level. Add more jalapeños or sprinkle in some chipotle powder for a smoky kick. Think about how you present your tacos. You can serve them in a big platter for parties or individually for a more personal touch. Pair your tacos with sides like Mexican rice, beans, or a fresh salad. For drinks, consider serving with apple cider or a light beer. This will complement the flavors in your tacos. Check out the Full Recipe for all the details! To store leftover cider braised short ribs, first let them cool. Place them in an airtight container. Make sure to keep the meat separate from the tortillas. This helps prevent sogginess. Store the container in the fridge. It can last up to three days. When you want to reheat, remove the ribs from the fridge. For reheating, I recommend using a skillet. Heat the ribs over low to medium heat. Add a splash of cider or water to keep them moist. Stir often until they are warm. You can also use the microwave. Place the ribs in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts, checking often. To freeze the braised ribs, first let them cool completely. Place them in a freezer-safe container. You can also use freezer bags. Remove as much air as possible to avoid freezer burn. Label the container with the date. The ribs can stay good for up to three months. When you want to enjoy them again, take the ribs out of the freezer. Place them in the fridge to thaw overnight. You can also thaw them in cold water. Once thawed, reheat them using the same methods mentioned above. Cider braised short ribs stay good for about three days in the fridge. If stored properly, they can last up to three months in the freezer. Look for signs of spoilage before eating. If the meat smells off or has a strange color, it’s best to discard it. For the best taste and texture, eat the ribs within these time frames. This way, you’ll experience the full flavor burst of these delicious tacos. For the complete instructions, check out the Full Recipe. When serving these tacos, I recommend pairing them with: - Mexican street corn: This sweet treat adds a nice crunch. - Black bean salad: A fresh mix with beans, corn, and lime is great. - Guacamole: Creamy avocado dip brings flavor and richness. - Chips and salsa: These crispy bites add a fun crunch. - Cilantro lime rice: A light, zesty side that complements the tacos. These sides enhance the meal and make it even more enjoyable. Yes, you can prep the short ribs in advance. Here are some tips: - Cook a day before: Braise the short ribs and let them cool. This helps flavors deepen. - Store in the fridge: Keep them in an airtight container for up to three days. - Reheat gently: When ready to serve, warm them slowly on the stove or in the oven. This way, you can enjoy a tasty meal without the rush. It’s easy to tell when your short ribs are done. Look for these signs: - Tenderness: The meat should pull apart easily with a fork. - Color: It should be a deep brown, not red or pink. - Internal temperature: Aim for about 190°F for perfect tenderness. Following these tips ensures you get flavorful, tender short ribs for your tacos. For the complete recipe, check out the Full Recipe. This blog post covered everything you need to make cider-braised short rib tacos. We listed key ingredients, toppings, and essential equipment. Step-by-step, I detailed how to prepare and cook the ribs perfectly. I shared tips for the best flavor and texture, along with storage info and variations. Enjoy making these tacos at home. They offer a tasty meal that you can customize. With practice, you’ll impress everyone with your cooking skills!

Cider Braised Short Rib Street Tacos

Delight in the flavors of Cider Braised Short Rib Street Tacos, a mouthwatering twist on your favorite dish! This recipe combines tender, slow-cooked short ribs with a delicious apple cider infusion, perfect for a cozy meal. Serve them up on soft corn tortillas with fresh toppings like cilantro and lime for a burst of flavor. Click to explore this easy and delicious recipe that will impress everyone at your table!
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Ingredients
  

2 lbs beef short ribs

1 cup apple cider (non-alcoholic)

1 medium onion, finely diced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

8 small corn tortillas

1 cup fresh cilantro, chopped

1 medium jalapeño, sliced (optional)

1 cup red cabbage, shredded

Lime wedges for serving

Instructions
 

Prepare the Short Ribs: Season the short ribs generously with salt and pepper on all sides.

    Sear the Ribs: In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove them and set aside.

      Sauté Aromatics: In the same pot, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

        Add Spices: Stir in the cumin and smoked paprika, mixing well to coat the onions and garlic in the spices.

          Deglaze with Cider: Pour in the apple cider, scraping up any brown bits from the bottom of the pot. Bring the mixture to a simmer.

            Braise the Short Ribs: Return the short ribs to the pot, making sure they’re submerged in the cider mixture. Cover the pot with a lid and reduce the heat to low. Let it braise for 2.5 to 3 hours until the meat is tender and pulls apart easily with a fork.

              Prepare the Toppings: While the ribs are braising, prepare the toppings. Chop the cilantro, slice the jalapeños, and shred the red cabbage. Set them aside.

                Shred the Meat: Once the short ribs are done, remove them from the pot and let them cool slightly. Shred the meat using two forks, discarding any bones and excess fat.

                  Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until soft and pliable.

                    Assemble the Tacos: Place a generous amount of shredded short rib on each tortilla. Top with shredded red cabbage, chopped cilantro, and jalapeño slices if desired.

                      Serve: Squeeze fresh lime juice over the tacos before serving.

                        Prep Time: 30 minutes | Total Time: 3 hours 30 minutes | Servings: 8

                          - Presentation Tips: Arrange tacos on a serving platter, garnish with additional lime wedges, and serve with a side of extra apple cider for a refreshing complement!