These are always a family favourite. Pulled beef short rib tacos with tomato salsa are cornerstones of Mexican cuisine. Easy, fun, and full of delicious flavours.
To drink: A light-bodied Pinotage is fruity and spicy and especially enjoyable when served chilled to cool down spicy flavours.
Pulled beef short rib tacos with tomato salsa
Ingredients
- 500g beef short ribs
- 10ml (2 tsp) ground cumin
- 5ml (1 tsp) ground coriander
- juice of 2 limes
- 5ml (1 tsp) dried chilli flakes
- 60ml (¼ cup) water
- salt and freshly ground black pepper, to taste
Salsa
- 1 x punnet baby Rosa tomatoes, seeds removed, finely chopped
- ½ small red onion, finely chopped
- 100g fresh coriander, finely chopped
- juice of ½ lime
- ½ red chilli, seeded and finely chopped
- salt and freshly ground black pepper, to taste
To serve
- ½ small iceberg lettuce, shredded
- 8 – 10 taco shells
- fresh guacamole
- sour cream
- fresh coriander
Instructions
Preheat the oven to 160°C.
Place the ribs in a large baking dish. Add the dry spices, lime juice, chilli flakes, water and seasoning. Cover with foil and bake for 1 hour and 30 minutes.
Remove the foil for the final 30 minutes of cooking. The ribs should be tender and falling off the bone. While still warm,remove the excess fat and shred, using two forks and spooning 15ml (1 tbsp) of the gravy over the pulled meat. Set aside.
For the salsa, combine all of the ingredients in a large bowl, season well and mix.
To serve, add shredded lettuce to each taco shell, followed by some pulled beef and top with tomato salsa. Serve with fresh guacamole, sour cream and fresh coriander leaves alongside.
Notes
Pork is also a really tasty meat that works well with all the Mexican flavours, slow roasted and pulled. Add a touch of sweetness by incorporating 15ml (1 tbsp) of honey and 2,5ml (½ tsp) of fennel seeds while roasting.
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ALSO SEE: Roast rib of beef with red wine gravy recipe
