Sweet and Spicy Wagyu Short Rib Tacos

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Try this Sweet and Spicy Wagyu Short Rib Tacos recipe for your next Taco Tuesday! The Fullblood Wagyu short ribs are seasoned, browned, and slow-cooked to perfection. Serve the flavorful, tender beef on a tortilla and top with shredded cabbage, avocado, pico de gallo, and chopped fresh cilantro leaves!

5 lbs. Double 8 Cattle Fullblood Wagyu Boneless Short Ribs ( cut into 2, 3-inch pieces )
7 Dry Ancho Chiles ( stemmed and seeded )
1 Large Yellow Onion ( sliced )
6 Garlic Cloves ( coarsely chopped )
1 cup Brown Sugar
3 tbsp. Apple Cider Vinegar
2 2/12 cups Beef Stock
1 BUNCH Cilantro ( separate stems from leaves )
2 tsp. Kosher Salt ( plus extra for seasoning )
1 tsp. Freshly Ground Black Pepper ( plus extra for seasoning )
2 tbsp. Ancho Chile Powder
2 tbsp. Grapeseed Oil
Taco Fixings :
Corn Tortillas
Shredded Cabbage
Avocados
Pico de Gallo
Fresh Cilantro Leaves ( chopped )

PREPARING THE ANCHO CHILE SAUCE

Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain, and discard the liquid.

Transfer the softened ancho chiles to...
See the full directions on my site

Nutritions

Calories
8636

Sodium
12538mg
522% DV

Fat
297g
457% DV

Protein
260g
520% DV

Carbs
797g
271% DV

Fiber
133g
534% DV