

Preparation
Ingredients
Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix, bulk | 1 3/4 cups | |
Onion, chopped | 3 1/2 cups | |
Garlic, minced | 2 Tbsp | |
Beef base | 1 Tbsp | |
Tomato paste | 7 Tbsp | |
Cherries, dried, chopped | 1 3/4 cups | |
Chipotle in adobo | 5 Tbsp | |
Oregano, dried | 3 1/2 Tsp | |
Paprika, smoked | 1 3/4 Tsp | |
Water, hot | 5 1/4 cups | |
Oil, canola | 7 Tbsp | |
Beef, short ribs, english style, 2 inches long | 8 3/4 lbs | |
Vinegar, apple cider | 9 oz | |
Wine, red | 38 oz | |
Tortillas, white corn, grilled | 30 ea |
Method
- Preheat oven to 300 degrees Fahrenheit.
- Combine Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix, onion, garlic, beef base, tomato paste, dried cherries, chipotle in adobo, oregano, paprika, and hot water in blender.
- Blend until smooth and set aside.
- Heat canola oil in a large dutch oven over medium high heat. Season beef ribs with salt and pepper.
- Working in two batches, sear beef on all sides for about two minutes. Transfer them to a plate.
- When all the beef is seared, add them back to the dutch oven, covering them with the mole sauce, apple cider vinegar, and wine.
- Braise the beef in the oven for about 2-2 1/2 hours, or until the short ribs are tender and have fallen off the bone.
- Remove ribs from sauce and discard the bones and fat. Shred the meat into a bowl, adding sauce and mixing thoroughly.
- To assemble tacos, lay out 3 grilled tortillas, spoon 2.5oz (1/4 cup) of meat and sauce onto each tortilla, and serve with a wedge of lime.
Garnish with toppings such as: pickled red onion, cilantro sprigs, avocado crema, or thinly sliced radishes.
Products used in the recipe

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