4 dried ancho chilies, steemed, seeded, and ribs discarded
1 medium onion, quartered
3 garlic cloves, coarsely chopped
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 1/2 cups low-sodium beef broth
1 teaspoon freshly ground black pepper, plus extra for seasoning
6 pounds beef short ribs
1 tablespoon vegetable oil
Warm corn tortillas
Mexican crema or sour cream
1/2 cup chopped fresh cilantro leaves
slices of avocado for garnish- optional
used the crema recipe that I use for my fish tacos. I think if you type
in fish tacos at the top of this page you will find the recipe.
the ancho chilies in boiling water until softened, about 15 minutes.
Drain and discard the liquid. Transfer the softened chiles to a blender
or food processor. Add the onion, garlic, brown sugar, apple cider
vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until
smooth. I only used about 2 pounds of beef short ribs so I divided
the recipe by 3. Next time I will divide it in 1/2 because I think it
could have used a little more liquid.
ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch
heavy skillet over medium-high heat until hot but not smoking. Brown the
ribs in 3 batches, turning occasionally, about 7 minutes per batch.
Transfer the browned ribs to a slow cooker.
Pour the sauce over the ribs (liquid should reach about 1/2 way up the sides of the meat.
Cover and cook 7 hours on high until very tender.( I used a crock pot and cooked it on high for about 4 hours) Allow the ribs to cool slightly in the sauce.
the ribs from the sauce. Discard the bones and shred the meat into a
large bowl. Skim the fat from the surface and discard. Mix the sauce
into the meat and season with salt and pepper, to taste. Spoon the meat
and sauce into warm corn tortillas and serve with Mexican crema and
chopped fresh cilantro. My crema recipe has cilantro in it so I did
not add extra. We did add some avocado on top even though the recipe
doesn't call for it.
These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.