Caribbean Braised Beef Short Rib Tacos

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Servings:

• Recipe serving size: 1 taco
• Number of servings: Adjust Reset

Ingredients:

• For the Beef Ribs

• 2 lbs. boneless beef short ribs (at room temperature)
• 2 Tbsp. olive oil
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 3 cups (one 24 oz. can) canned tomato puree, no salt added
• 2 Tbsp. red wine vinegar
• 1 tsp. low sodium soy sauce
• 2 Tbsp. honey
• 1 lime, zest and juice
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground clove
• Pinch of ground cayenne pepper (optional)
• Salt and pepper to taste

• For Assembly

• 1 ripe, fresh avocado, halved, putted, peeled and sliced
• 1/2 red onion, finely diced
• Cilantro leaves for garnish
• 8 flour tortillas, 6”
• Black beans and corn, for serving

Instructions:

1. Heat olive oil in a large sauce pan with a lid.
2. Add chopped onion, garlic, tomato puree, red wine vinegar, soy sauce, honey, lime zest & juice, cinnamon, allspice, nutmeg, clove, and cayenne (if using). Stir to combine, season with salt & pepper to taste. Add ribs and stir occasionally until mixture comes to a boil.
3. Cover the pan, lower the heat to medium-low, and simmer until the ribs can easily be pierced with a knife. Roughly 2 hours.
4. Remove ribs from the tomato mixture and place on a large cutting board. Chop into bite-sized pieces, and drizzle with some of the tomato mixture to moisten and flavor the meat.
5. For each taco, add 4 oz. ribs, 1/8 of an avocado, sliced, a sprinkle of red onion, and cilantro leaves for garnish inside of a flour tortilla.

Notes & Tips: