Copycat Street-Food Classic: Sizzling Beef Short Rib Tacos

Allergens

Soy, gluten, dairy

Ingredients

• 4 lb bone
• in beef short ribs, cut into 2
• inch pieces
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp vegetable oil
• 8 corn tortillas For the Marinade:
• 1 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup orange juice
• 1 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder For the Sizzling Sauce:
• 4 tbsp butter
• 1 medium white onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup tomato sauce
• 2 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the marinade ingredients and mix well. Add the beef short ribs and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Preheat the oven to 350°F (175°C). Place a wire rack on a baking sheet, and arrange the marinated beef short ribs on the rack. Bake for 2
3. 5 hours, until the meat is tender and pulls apart easily with a fork.
4. While the beef is baking, prepare the sizzling sauce by melting the butter in a skillet over medium heat. Add the onion and garlic, and sauté until translucent. Stir in the remaining sizzling sauce ingredients, seasoning to taste. Simmer for 5 minutes, then set aside.
5. When the beef is cooked, remove from the oven and let it rest for a few minutes. Shred or chop the beef into bite sized pieces.
6. Heat the tortillas on a dry skillet or in the microwave. Serve the shredded beef and sizzling sauce on top of each warm tortilla, garnishing with your choice of toppings like fresh cilantro, diced onions, and crumbled cheese.

Chef’s Insight

Allow the meat to rest briefly after baking to ensure it stays juicy and tender.

Notes

You can adjust the heat level by adding more or less chili powder.