Crunchy Beef Tacos

Crunchy Beef Tacos

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When we first received our Hard Shell Tacos we knew first on our list would be to try them out in a Crunchy Beef Taco recipe. If you find beef short ribs on a restaurant menu, they are practically impossible to resist ordering. So tender, succulent and delicious the meat practically falls off the bone! And we knew crunchy tacos would be the perfect pairing. 

In our recipe we cook the short ribs slow and low in stock and our secret ingredient – Gran Luchito Chipotle Paste which gives the beef short ribs a delicious and smoky depth of flavour. If you haven’t tried cooking with beef short ribs we highly recommend it! They truly are the perfect cut for cooking slow and low.

We recommend serving these Crunchy Beef Tacos with our Mexican Coleslaw, Mexican Rice and Mexican Corn for a feast!

If you try these Beef Short Rib Crunchy Tacos, we would love to hear what you think. Comments are open at the bottom of the recipe for you to leave your review.

Be sure to check out our other slow and low and taco recipes for more authentic Mexican inspiration.

  • Prep time

    20 mins

  • Cook time

    4 hours

  • Total time

    4 hours, 20 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. Preheat the oven to 180°C. Heat a large, oven-proof saucepan with the olive oil .
  2. Meanwhile, dry the rib pieces with a paper towel and generously season with salt & pepper.
  3. When the oil is very hot, add the beef short rib pieces (you may want to use a guard or the lid to stop it from spitting). Brown the beef all over. Once ready, remove the beef from the pan.
  4. Reduce the heat to medium and add the onion, garlic, bay leaves and Gran Luchito Chipotle Paste as well as a good pinch of salt & pepper. Cook for about 6-10 minutes, stirring regularly.
  5. Return the beef and juices to the pan followed by the beef stock, apple cider vinegar and coriander. NB: Add more water halfway through the cooking time to avoid your meat from getting dry.
  6. Stir and place the pan covered with a lid or foil in the oven for 3 hours. When it’s ready the meat will be falling off the bone.
  7. Remove the beef and shred the meat & discard the bones. Mix the meat with the pan juices, taste and add more seasoning if necessary.
  8. Serve the shredded meat in the baked Hard Shell Tacos with our recipe for Mexican Coleslaw on top, and lime wedges on the side.

Have you tried these recipes?

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9 months ago
Rating :

Made this today for tacos later in the week, tastes great…maybe a little more heat needed so might add some more paste next tine…

Reply to  Owen

Excellent! Glad you enjoyed it. Do attach a photo on here of your tacos later in the week 😋

8 months ago

Holy crap it was amazing, pickled some shallots to go with and have just ordered a taco rack…well done you legends

Reply to  Owen

A taco rack! Now we are talking! So pleased you loved this recipe. Keep us posted with any others you try 💪

Samantha Jones
Samantha Jones
9 days ago
Rating :

Utterly delicious!!!

Reply to  Samantha Jones

Great! Did you make the slaw it go with them?

Samantha Jones
Samantha Jones
5 days ago

You bet and have been taking the left overs into work for lunch! Been trying to attach the images, but doesn’t let me.

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