Crunchy Beef Tacos
When we first received our Gran Luchito 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 Mexican BBQ recipes and taco recipes for more authentic Mexican inspiration.
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Prep time
20 mins
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Cook time
4 hours
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Total time
4 hrs 20 mins
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Ideal for
Dinner
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Make it
Mexican
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Serves
4
Nutrition: Per serving
kcal 580 fat 12g saturates 4.1g carbs 5.2g sugars 2.3g fibre 1.5g protein 5.8g salt 3.5g
Found in the
Mexican Section
Ingredients
Chipotle Beef:
- 2 tablespoons olive oil
- 1.2 kg / 2.6 lb beef short ribs (with bone-in)
- Salt and black pepper (for seasoning)
- 2 white onions, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons Gran Luchito Chipotle Paste
- 500ml / 2 cups beef stock
- 250ml / 1 cup of apple cider vinegar
- 1 handful of fresh coriander, finely chopped
To Serve:
- 1 box Gran Luchito Hard Shell Tacos
- 1 recipe for Mexican Coleslaw
- 2-3 limes, cut into wedges
How to make it
- Preheat the oven to 180°C / 350°F. Heat a large, oven-proof saucepan with the olive oil.
- Meanwhile, season the beef short rib generously with salt & pepper. When the oil is very hot, sear the meat (you may want to use a guard or the lid to stop it from spitting). Brown the beef all over and then once ready, remove it from the saucepan.
- Reduce the heat to medium and add the onion, garlic, bay leaves and Chipotle Paste as well as a good pinch of salt & pepper. Cook for about 6-10 minutes, stirring regularly.
- Return the beef to the saucepan followed by the beef stock, apple cider vinegar and coriander. 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. Note – Add more water halfway through the cooking time to avoid your meat from getting dry.
- Once ready, remove the saucepan from the oven, shred the meat & discard the bones. Mix the meat with the pan juices, taste, and add more seasoning if necessary.
- Serve the shredded meat in the baked Hard Shell Tacos with our recipe for Mexican Coleslaw on top and lime wedges on the side.
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What To Serve With Crunchy Beef Tacos
Serve your crunchy beef tacos with a side dish of either of these:
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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…
Excellent! Glad you enjoyed it. Do attach a photo on here of your tacos later in the week 😋
Holy crap it was amazing, pickled some shallots to go with and have just ordered a taco rack…well done you legends
A taco rack! Now we are talking! So pleased you loved this recipe. Keep us posted with any others you try 💪
Utterly delicious!!!
Great! Did you make the slaw it go with them?
You bet and have been taking the left overs into work for lunch! Been trying to attach the images, but doesn’t let me.
I’m just making this with beef brisket as we can’t get beef ribs, but I have a lot of the liquor left over
Hi Phill, if the quantities were right there shouldn’t have been a lot of liquid left as most of it would have evaporated whilst cooking. But if it happens again next time you can discard half of the cooking liquid and mix it in with the shredded meat!