Beef short rib tacos

Beef short rib tacos

Hungry For That
Lauren Bamford

My favourite thing about tacos is that they can be served crisp or soft, or somewhere in between. These beef tacos kinda fall in between – crispy but still a little bit chewy.


Quantity Ingredient
3-4 short rib strips, cut 1.5 cm thick, (see recipe note)
sea salt
6 Corn tortillas
125ml olive oil
60g provolone, thinly sliced
coriander leaves, chopped, to serve

Fire-roasted salsa roja

Quantity Ingredient
1kg roma tomatoes, halved
1 red onion, quartered
1 habanero chilli
1 garlic clove, peeled
1 lime, juiced
1 tablespoon white vinegar


  1. To prepare the salsa, preheat a woodfired oven, barbecue or regular oven to 180°C. Roast the tomatoes with the onion in a roasting tin for 1 hour, occasionally giving the tin a bit of a shake.
  2. Use gloves to handle the habanero. Remove the stem and slice the chilli in half lengthways. If you like your salsa really hot, use the whole thing; if you prefer it more mild, just go for half or a quarter. Add the habanero to the roasting tin with the garlic and roast for another 30 minutes.
  3. When the tomatoes are nice and soft with some charred spots, remove the roasting tin from the oven and let cool. Blitz the roasted vegetables in a food processor or with a hand-held blender until smooth. Strain the mixture into a bowl, using a wooden spoon to push it through a sieve. You will be left with a fair bit of pulp in the sieve – add a bit of pulp to the strained mixture, depending on how thick you like your salsa, and discard the rest of the pulp. Stir in the lime juice and vinegar to balance the flavour.
  4. To prepare the short ribs, preheat a barbecue or frying pan to medium–high. If cooking over charcoal, allow the fire to die down a bit to avoid flare-ups. Rub the ribs with a good pinch of sea salt, and cook for 7–8 minutes on each side, or until the ribs are nicely browned with some charred areas. Remove from the heat and rest for 5 minutes. Cut the meat from the bones and chop into 1–2 cm pieces.
  5. To warm the tortillas, heat a non-stick frying pan over a high heat. Warm the tortillas for about 10 seconds each, or until they become soft and pliable.
  6. To finish, heat the oil in a large non-stick frying pan or on a barbecue hot plate over a medium heat. Divide the beef between the tortillas, placing the beef on one half of each tortilla. Top with some of the provolone. Fold the tortillas in half and press down to form a semi-circular shape. Fry the filled tortillas for 1–2 minutes on each side, or until browned and crispy. Drain any excess oil and top with the salsa and coriander leaves.


  • Get your butcher to slice the ribs up on the band saw.
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