- 2 lbs meat of your choice (preferably goat or cow)
- 1 lb short rib
- 1 tsp extra virgin olive oil
- 7 ancho chiles
- 7 guajillo chiles
- 3 chiles de arbol
- 1 yellow onion
- 6 garlic cloves
- 4 Roma tomatoes
- 1 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp coriander
- ¼ tsp cloves
- 1 Mexican cinnamon stick
- 3 bay leaves
- 1 tbsp apple cider vinegar
- 3 cups beef broth
- pickled onions (you can make your own below)
- 3 ozs Oaxacan cheese
- salt and pepper to taste
- cilantro for garnish
- lime for garnish
- 1 red onion
- ½ cup apple cider vinegar
- 1 tbsp Swerve sugar substitute
- 1½ tsp salt
- 1 cup warm water
Sprinkle salt and pepper on both sides of all meat(goat/cow and short ribs).
Add oil to pan and heat over medium-high heat.
When the oil is hot, add the meat and do a quick/hard sear on both sides. This is simply to brown (dark brown) the meat but not cook it through to the center.
Remove meat from heat.
Add dried chiles, onion, garlic cloves, tomatoes, spices, and bay leaves to a pot on the stove top.
Add water until it covers everything.
Simmer for roughly 10 – 15 minutes before removing from heat.
Pour everything through a strainer and add to a blender or food processor.
Add apple cider vinegar and 1 cup of beef broth to blender. Blend everything until it reaches a smooth consistency.
Add meat and pepper mixture to a crockpot, along with remaining 2 cups of broth.
Cook in slow cooker for 3 hours on high/6 hours on low, until meat easily shreds.
Remove meat and shred.
Assemble tacos layering lettuce, cheese, meat, sauce, cilantro, and a squeeze of lime.
Slice the red onion as thin as you can. If you have a mandolin, great. If not, thinly sliced will work.
Stuff the onion slices into a jar (or bowl).
Combine apple cider vinegar, salt, sugar, and water.
Stir until all salt and sugar is dissolved.
Pour mixture over sliced onions, making sure they are immersed in the liquid.
Chef Notes: You can use more or less peppers, depending on how much heat you want the dish to have. I opted to remove the seeds, but you could also leave them in to really give it a jolt. These peppers can be found in the International aisle of most supermarkets and at many farmers’ markets.
Chef Notes: As mentioned, traditionally this is made with goat meat; however, I used a chuck roast along with the short ribs, and it was TO-DIE-FOR.
Chef Notes: You could also soak the tortillas and fry them if you prefer—for my recipe, I opted not to, but I have had them both ways, and both are equally delicious.
Chef Notes: If you are unable to locate Oaxacan cheese, a good substitute would be mozzarella as both are mild, creamy white cheeses.
Calories: 129kcal | Carbohydrates: 5g | Protein: 18.5g | Fat: 3.5g | Fiber: 1g