Dinner
Maple and Smoked Paprika Short Rib Tacos
A Mexican-American BBQ taco, boneless short rib rubbed with smoked paprika and maple then seared and braised until pull-apart tender, served in warm corn tortillas with chipotle crema and pickled red onion.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
38gFat
48gCarbs
12gSugar
6gFiber
820mgSodium
95mgChol
0gSat Fat
Goes well with
Mexican Amber Lager
local
Mexican Chocolate with Cinnamon
international
High Protein
fusion-kitchen
Instructions
1
Prep
Thinly slice red onion and combine in a bowl with red wine vinegar, caster sugar, and a pinch of salt; set aside to pickle. Mix smoked paprika, garlic powder, cumin, fine sea salt, and black pepper. Rub all over the short rib, drizzle with maple syrup, and press to adhere. Mix soured cream, finely chopped chipotle, and lime juice for the crema.
2
Sear
Heat neutral oil in a small heavy pan over high heat until smoking. Sear short rib 2–3 minutes per side until deeply caramelised on all surfaces.
3
Braise
Add beef stock, reduce heat to low, cover, and braise 25–30 minutes until meat shreds easily with two forks. Remove beef and shred; return to pan and toss in reduced braising juices. While the rib braises, warm corn tortillas in a dry pan 30 seconds each side.
4
Plate
Fill warm tortillas with pulled short rib. Top with chipotle crema, pickled red onion, and fresh coriander. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless beef short rib
- 3 tsp3 tsp smoked paprika
- 3 tbsp3 tbsp maple syrup
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp neutral oil
- 300ml300ml beef stock
- 6 tbsp6 tbsp soured cream
- 2 tsp2 tsp chipotle in adobo
- 2 tsp2 tsp lime juice
- 11 small red onion
- 4 tbsp4 tbsp red wine vinegar
- 2 tsp2 tsp caster sugar
- 2 pinch2 pinch fine sea salt
- 66 small corn tortillas
- 20g20g fresh coriander
- 22 lime wedges
