Short Rib Tacos with Avocado Tomatillo Salsa | Snake River Farms Recipe
Ingredients
- Short Ribs:
- 2.5–3 pounds SRF Wagyu Short Ribs, cut into 4–6 sections
- 2 tablespoons neutral oil or beef tallow
- Kosher salt
- Black pepper
- 4 garlic cloves, chopped
- 1 small onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ancho chili powder
- 1 teaspoon Mexican oregano
- 2 bay leaves
- 1 cup beef stock
- 1/2 cup beer (or additional beef stock)
- Avocado Tomatillo Salsa:
- 6 medium tomatillos
- 1/2 avocado
- 1/4 yellow onion, roughly chopped
- 1 cup cilantro, leaves and stems
- 1 lime, juiced and zested
- 1 jalapeño, roughly chopped
- 1 garlic clove
- Kosher salt
- For Serving:
- Corn tortillas
- Pickled onions
- Fresh cilantro
- Cotija cheese
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Directions
Short Ribs:
- Turn the Instant Pot to sauté mode and add the oil.
- Generously season the short ribs with salt and pepper. Sear in batches, rotating to brown all sides, about 4 to 5 minutes per batch. Set aside.
- If more than a tablespoon of oil remains in the pot, drain the excess. Add the onions and garlic, sautéing for 3 to 4 minutes until softened. Stir in cumin, coriander, ancho chili powder, and oregano, cooking for another minute.
- Pour in the beef stock and beer, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, nestling them into the liquid. Add bay leaves.
- Secure the lid, set the vent to sealed, and cook on Manual/High Pressure for 40 minutes.
- Allow pressure to naturally release for 10 minutes, then carefully open the lid.
- Remove the short ribs and shred with a fork.
Avocado Tomatillo Salsa:
- Preheat the oven to broil.
- Line a baking sheet with foil and broil the whole tomatillos for 3 to 5 minutes, turning occasionally, until charred and blistered.
- In a blender, combine the broiled tomatillos with avocado, onion, cilantro, lime juice and zest, jalapeño, garlic, and salt. Blend until smooth.
To Serve:
- Spoon the shredded short rib onto warm corn tortillas, then top with Avocado Tomatillo Salsa, pickled onions, cilantro, and cotija cheese.
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