Guys. I know that we all like tacos. But these tacos are like…..well, you’re going to love them. They’re so good. Every once in a while I made a recipe and it turns out even better than I thought it would. This was one of those recipes. It takes a bit of time (ahem…pickling vegetables), but it’s worth it!
I’ve gotta say, I actually made this recipe several months ago. The short ribs were delicious, so I slapped a couple other things in the tortillas and took the most disgusting looking pictures. I never posted it, because I knew that with those pictures, nobody would ever try these delicious tacos. It was all a half-hearted effort. So when I saw that short ribs were on sale at Whole Foods recently, I decided to pick some up and give this recipe another try. Daaaaaaang, I’m so glad I did. I’ve been craving these tacos since I made them.
This time I was also more thoughtful about what I added to these tacos. I settled on this pickled veggie slaw, and it’s perfect. The briny, tangy veggies balance the spicy, rich short ribs. I also added the obligatory avocado (what is a taco without avocado?) and some cilantro for freshness. It all makes for a great taco.
Now making some pickled veggies may take a bit more preparation, but they’re worth it. For this recipe I used this method that I have posted before. It is so quick and simple, and requires only water, salt, and vinegar (I also threw in some garlic powder, but that’s not required). I used carrots, radishes, and jalapeños to make my pickled slaw. The carrots add some sweetness, and jalapeños add a bit of spiciness. I know it takes a bit of extra effort, but you’ve gotta try it. Ok, let’s get started!
Chipotle Short Rib Tacos
2 lbs short ribs
salt and pepper
1 onion, sliced
4 garlic cloves, minced
1/4c chipotles in adobo
3/4t chipotle powder
1c water or beef broth
tortillas or lettuce cups
fresh cilantro, minced
avocado, thinly sliced
pickled veggies (I used grated carrots, radish, and jalapeño)
On your Instant Pot, turn on the sauté function.
Pat the short ribs dry with paper towels, then sprinkle all sides with salt and pepper.
Put the short ribs in the Instant Pot and brown them on all sides.
Once browned, turn off the sauté function, then add the onion, garlic, chipotles in adobo, chipotle powder, cumin, and water.
Put the lid on the pot and set it to “sealing.” Cook on high pressure for 45 minutes, then allow the pot to naturally release pressure.
Remove the beef from the pot, strain any chunks out of the liquid, and skim off as much fat as you can. Then turn the sauté feature again and allow the liquid to boil and condense (about 1/2-1/3 of the original amount).
Meanwhile, shred the beef and discard any large chunks of fat and bones.
Once the liquid has condensed, turn off the Instant Pot and add the beef back into the pot. Toss until all of the beef is coated in sauce.
Add the beef to your tortillas or lettuce cups and top with the cilantro, a few slices of avocado, and a hefty amount of pickled veggies.
Don't forget, if you decide to make this, snap a photo for me! Post your picture on Instagram, and tag me at #ideatthatfoodtoo. You can also Pin this picture so you don't forget to make this another time!