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When I create Cider Braised Short Rib Street Tacos, I gather a mix of tasty ingredients that work together. Each item adds flavor and depth to the dish. Here’s what you need: - 2 lbs beef short ribs - 2 cups apple cider - 1 large onion, chopped - 4 cloves garlic, minced - 2 teaspoons smoked paprika - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper to taste - 12 small corn tortillas - Fresh cilantro, chopped (for garnish) - 1 cup diced apples (for topping) - ½ cup crumbled queso fresco (for topping) - Lime wedges (for serving) Each ingredient is key to making these tacos burst with flavor. The apple cider gives the short ribs a sweet and tangy kick. The spices create a warm, smoky taste that complements the beef. The fresh toppings add crunch and brightness, making every bite exciting. Make sure to use good-quality ingredients. Fresh herbs and ripe apples elevate your dish and make it truly special. For the full recipe, check out how to put these ingredients together for a delicious meal. - Prepare the short ribs: Start by seasoning the short ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the short ribs, searing them on all sides for about 3 to 4 minutes. This step locks in flavor and gives a nice crust. Once browned, remove them from the pot. - Sauté aromatics: In the same pot, add chopped onion and minced garlic. Sauté them until the onion turns translucent, which takes about 5 minutes. This creates a base full of taste for your dish. - Add spices: Stir in smoked paprika, ground cumin, and chili powder. Cooking the spices for a minute brings out their full flavor. You want those spices to coat the onions and garlic well. - Deglaze with cider: Pour in the apple cider, scraping the bottom of the pot to release all the tasty brown bits. This step adds depth to your sauce. Bring the mixture to a gentle simmer. - Braise the short ribs: Return the short ribs to the pot, ensuring they are fully submerged in the cider mix. Cover the pot, reduce the heat to low, and let it braise for 2.5 to 3 hours. This slow cooking makes the meat tender and easy to pull apart. - Shred the meat: Once the short ribs are done, take them out of the pot. Let them cool slightly, then shred the meat using two forks. Discard any large pieces of fat to keep the tacos light. - Warm the tortillas: While the meat cools, warm corn tortillas in a dry skillet over medium heat. Heat them for about 30 seconds on each side. Warm tortillas make a big difference in taste and texture. - Assemble the tacos: On each warm tortilla, place a generous portion of shredded short rib. Top with diced apples, crumbled queso fresco, and chopped cilantro for a fresh touch. - Serve: Serve the tacos warm with lime wedges on the side. Squeeze lime over the filling for a bright flavor boost. Enjoy your Cider Braised Short Rib Street Tacos! For the complete cooking process, you can check the Full Recipe. How do I achieve the best sear on short ribs? To get a great sear, heat olive oil in a heavy pot. Make sure the oil is hot before adding the short ribs. Sear them for about 3-4 minutes on each side. This helps lock in flavors and gives a nice crust. Why is it important to let meat rest before shredding? Letting the meat rest is key. This allows the juices to settle. If you shred right away, the juices run out, making the meat dry. Rest for about 10 minutes after cooking, then shred with forks. What are the best toppings to enhance flavor? Top your tacos with diced apples for sweetness. Crumbled queso fresco adds creaminess and salt. Fresh cilantro brightens the dish and adds color. Squeeze lime juice on top for a zesty kick. What sides pair well with these tacos? Serve with a light salad for crunch. A side of Mexican street corn adds sweetness and spice. Chips with salsa are always a hit. These sides balance the rich flavors of the tacos. How do I store leftover tacos? Store leftover tacos in an airtight container in the fridge. Keep the meat separate from the tortillas to avoid sogginess. They stay fresh for about 3 days. What are the reheating instructions for optimal taste? To reheat, warm the meat in a pot over low heat. Heat tortillas in a skillet for a few seconds on each side. This keeps them soft and pliable. Enjoy your tacos just like fresh! For the full recipe, visit [Cider Braised Short Rib Street Tacos](#). {{image_2}} You can swap out the short ribs for other meats. Try pork shoulder or chicken thighs. Both options add their own twist to the dish. If you want to keep it plant-based, use jackfruit or mushrooms. They soak up flavor well and taste great. When it comes to tortillas, corn is the classic choice. But you can also use flour tortillas for a softer bite. Consider lettuce wraps for a low-carb option. They bring a fresh crunch to your tacos. Adding spices can really boost flavor. Try smoked chipotle for heat, or cinnamon for warmth. A pinch of cayenne can add a kick. Don't be afraid to experiment with what you have on hand. Toppings can change your taco game completely. Fresh avocado adds creaminess, while mango salsa gives sweetness. You can also try pickled onions for tang. Each topping adds its special flair. For gluten-free tacos, use corn tortillas. They are naturally gluten-free and perfect for all diets. Just check the label to be sure. If you want to keep it dairy-free, skip the queso fresco. Instead, use avocado or a dairy-free cheese. You can also top with fresh herbs for flavor. Both options keep your tacos tasty and satisfying. For the full recipe, check the detailed cooking process. It will guide you through each step to create these delicious tacos. How long do Cider Braised Short Rib Street Tacos last in the fridge? These tacos stay fresh for about 3 days in the fridge. Store them in an airtight container. Can I make the short ribs ahead of time? Yes, you can make the short ribs a day ahead. Just reheat gently before serving. What type of cider is best for cooking? I recommend using a dry apple cider. It adds great depth without being too sweet. Can I use a slow cooker for this recipe? Absolutely! A slow cooker works well. Cook on low for 6 to 8 hours for tender meat. What's the benefit of braising over other cooking methods? Braising locks in flavor and moisture. It makes tougher cuts tender and juicy, perfect for tacos. What are the best sides to pair with these tacos? You can serve these tacos with Mexican rice and black beans. A fresh salad also works well. How many tacos per person should I plan for? Plan for 2 to 3 tacos per person. It ensures everyone has enough to enjoy! Cider Braised Short Rib Street Tacos pack a big flavor punch. This dish combines tender beef short ribs with sweet apple cider. Ingredients: - 2 lbs beef short ribs - 2 cups apple cider - 1 large onion, chopped - 4 cloves garlic, minced - 2 teaspoons smoked paprika - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 tablespoons olive oil - Salt and pepper to taste - 12 small corn tortillas - Fresh cilantro, chopped (for garnish) - 1 cup diced apples (for topping) - ½ cup crumbled queso fresco (for topping) - Lime wedges (for serving) Cooking Process: 1. Start by seasoning the short ribs with salt and pepper. 2. Sear them in olive oil until brown. 3. Sauté onion and garlic in the same pot. 4. Stir in spices and apple cider to deglaze. 5. Add short ribs back and braise for 2.5 to 3 hours. 6. Shred the meat and warm the tortillas. 7. Assemble tacos with your favorite toppings. Prep Time: 15 minutes Total Time: 3 hours 15 minutes Servings: 12 tacos For a detailed cooking process and tips, check the Full Recipe. This blog post shared a tasty recipe for Cider Braised Short Rib Street Tacos. We covered ingredients, step-by-step cooking, tips, variations, and common questions. Enjoying these tacos will impress any guest. You can change ingredients for your taste or dietary needs. Store leftovers well and reheat for later. Cooking these tacos is fun and easy; they are worth the effort. Try making them today for a flavorful meal!

Cider Braised Short Rib Street Tacos

Savor the flavors of our delicious Cider Braised Short Rib Street Tacos! This scrumptious recipe combines tender, rich short ribs braised in apple cider with spices, topped with fresh apples and queso fresco. Perfect for taco night or any gathering, these tacos are sure to impress. Ready to elevate your cooking?
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Ingredients
  

2 lbs beef short ribs

2 cups apple cider

1 large onion, chopped

4 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

2 tablespoons olive oil

Salt and pepper to taste

12 small corn tortillas

Fresh cilantro, chopped (for garnish)

1 cup diced apples (for topping)

½ cup crumbled queso fresco (for topping)

Lime wedges (for serving)

Instructions
 

Prepare the Short Ribs: Season the short ribs generously with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Once hot, add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.

      Add Spices: Stir in the smoked paprika, ground cumin, and chili powder. Cook for an additional minute to toast the spices.

        Deglaze with Cider: Pour in the apple cider, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

          Braise the Short Ribs: Return the short ribs to the pot, ensuring they are submerged in the cider mixture. Cover, reduce the heat to low, and let braise for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.

            Shred the Meat: Once cooked, remove the short ribs from the pot and let cool slightly. Shred the meat using two forks, discarding any large pieces of fat.

              Warm the Tortillas: While the ribs cool, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.

                Assemble the Tacos: Place a portion of the shredded short rib onto each tortilla. Top with diced apples, crumbled queso fresco, and chopped cilantro.

                  Serve: Serve the tacos warm with lime wedges on the side for squeezing over the filling.

                    Prep Time: 15 min | Total Time: 3 hrs 15 min | Servings: 12 tacos