Caribbean Braised Beef Short Rib Tacos

Print this recipe

Prep Time: 20 minutes

Cook Time: 1 hour

Serves: 4-8 servings

Description:

2010 Kick Off with Hass Avocados Recipe Contest - Runner-Up Winner

Recipe Courtesy of Jenn from Fair Oaks, CA, who says "When you're busy watching the game you need something to eat that can be simply wrapped up and eaten right out of your hand. These Caribbean- inspired beef tacos pair perfect with the Hass Avocado and of course a good game of ball. You'll at least win points with your guests!!! "

This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.

Ingredients:

2 lbs. boneless beef short ribs, at room temperature
2 Tbsp. unsalted butter
1/2 red onion, finely chopped
2 cloves garlic, minced
3 cup canned tomato, pureed
1 1/2 Tbsp. apple cider vinegar
1 Tbsp. Worcestershire
2 Tbsp. brown sugar
1 key lime, zest and juice
1/8 tsp. cinnamon
1 pinch ground clove
1 pinch nutmeg
1 tsp. red pepper

For Assembly:

1 Hass Avocado, peeled and sliced
1/2 red onion, chopped
Cilantro for garnish
Sour cream to garnish
4 to 8 flour tortillas

Instructions:

Melt butter in a large pan. Add chopped onion, garlic, tomato, apple cider, Worcestershire, brown sugar, lime, cinnamon, clove nutmeg and red pepper. Add ribs; stir occasionally until mixture comes to a boil. Cover the saucepan and simmer until the ribs can easily be pierced with a knife. Roughly 1-2 hours. Remove ribs from mixture and place on surface to cut. For each taco, add 1 rib, Hass Avocado, chopped red onion, sour cream and cilantro inside a flour tortilla. Serve with black beans and corn.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.