Why this recipe works the aromas of a fragrant shredded beef taco filling that has been braised until meltingly tender along with just the right mix of chiles and spices will transport you to Mexico. To achieve flavorful browning without having to sear the short ribs, we raised the beef up out of the braising liquid by resting it on onion rounds. Next, we created an ancho chile–spiked braising liquid that would infuse the beef and act as the sauce base. Beer provided depth, and the smoky-sweet anchos gave the sauce a rounded, gently spicy kick. Cumin, cinnamon, cloves, oregano, and bay leaves added warmth and complexity. A bright, tangy slaw with the green heat of jalapeños provided a punchy counterbalance to the rich, ancho-smoky meat. Use a full-bodied lager or ale here. Warm the tortillas in the microwave for 60 to 90 seconds, covered with a damp dish towel.
SERVES: 6 to 8
TOTAL TIME: 3 hours
INGREDIENTS:
BEEF:
- 1½ cups beer
- ½ cup cider vinegar
- 2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces (1 cup)
- 2 tablespoons tomato paste
- 6 garlic cloves, lightly crushed and peeled
- 3 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 large onion, sliced into ½-inch-thick rounds
- 3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces cabbage carrot
SLAW:
- 1 cup cider vinegar
- ½ cup water
- 1 tablespoon sugar
- 1½ teaspoons salt
- ½ head green cabbage, cored and sliced thin (6 cups)
- 1 onion, sliced thin
- 1 carrot, peeled and shredded
- 1 jalapeño chile, stemmed, seeded, and minced
- 1 teaspoon dried oregano
- 1 cup chopped fresh cilantro
- 18 (6-inch) corn tortillas, warmed
- 4 ounces queso fresco, crumbled (1 cup)
- Lime wedges
INSTRUCTIONS:
- For the beef Adjust oven rack to lower-middle position and heat oven to 325 degrees. Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, ½ teaspoon pepper, cloves, and cinnamon in Dutch oven. Arrange onion rounds in single layer on bottom of pot, then place beef on top of onion rounds in single layer. Cover, transfer to oven, and cook until meat is well browned and tender, 2½ to 3 hours.
- For the cabbage-carrot slaw While beef cooks, whisk vinegar, water, sugar, and salt in large bowl until sugar and salt are dissolved. Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and refrigerate for at least 1 hour or up to 24 hours. Drain slaw and stir in
cilantro just before serving. - Remove pot from oven. Using slotted spoon, transfer beef to large bowl, cover loosely with aluminum foil, and set aside. Strain cooking liquid into fat separator and let sit for 5 minutes (do not wash pot). Discard onion rounds and bay leaves. Transfer remaining solids to blender. Pour 1 cup defatted liquid into blender (adding water as needed to equal 1 cup), along with reserved solids, and blend until smooth, about 2 minutes. Transfer sauce to now-empty pot.
- Using 2 forks, shred beef into bite-size pieces. Bring sauce to simmer over medium heat. Add shredded beef and stir to coat. Season with salt to taste.
- Spoon small amount of beef into each warm tortilla and serve, passing slaw queso fresco and lime wedges separately.
