These tacos de costilla are rich, juicy, and full of deep beef flavor. Made with tender beef ribs and simple ingredients. Perfect for a special meal or a relaxed weekend cook.
You’ll usually find these tacos de costilla at taco stands, as one of the many options of traditional tacos callejeros (street tacos).
Costilla has this deep, beefy taste that doesn’t need much help. When it’s done right, it’s tender, slightly fatty, and full of character. You chop it up, tuck it into a tortilla, and let the meat speak for itself.
This recipe is super easy, and it’s the one I make whenever I’m craving authentic tacos de costilla at home.
How to Make Tacos de Costilla at Home
Start by patting the ribs dry and placing them in a large bowl. Add the salt, pepper, cumin, garlic powder, and smoked paprika.
Drizzle in a bit of the olive oil and use your hands to really rub everything into the meat so it’s well coated.
Cover and let it rest in the fridge for at least 2 hours (if you have more time, even better).
When you’re ready to cook, heat a bit of oil in a large, heavy pan over medium heat.
Add the ribs and let them brown well on all sides.
Once the ribs are nicely browned, pour in about ½ cup of water and add the cebollitas (whole, cleaned, and peeled) right into the pan with the meat.
Cover and let everything cook over medium-low heat for about an hour. Check on it now and then, adding a splash more water if needed so nothing burns.
The ribs will become tender, and the cebollitas will soften and start to caramelize. They’re honestly one of my favorite parts.
When the meat is tender and most of the liquid has cooked off, transfer the ribs to a cutting board.
Remove the bones and chop the meat into small pieces.
Put the chopped meat back into the pan along with the onions to keep everything warm and juicy.
For the tortillas, lightly brush them with the fat left in the pan (it adds so much flavor!) and warm them in a nonstick skillet until soft and pliable.
To serve, fill each tortilla with the chopped meat, add a cebollita, and top with a bit of fresh cilantro.
Finish with your favorite salsa and a good squeeze of lime.
These are the kind of tacos that get a little messy, but that’s exactly how they should be.
What To Pair With These Short Ribs Tacos
When I make tacos de costilla, I always like to round things out with a few simple sides that balance all that rich, beefy flavor.
I love to serve these tacos with my fake guacamole (the one in the photo). Or this chile cascabel salsa is amazing too!
For drinks, a cold glass of agua de jamaica is perfect here, slightly tart and super refreshing between bites.
If you want something sweet after, tapioca con leche is such a comforting choice.
And if you’re planning a full taco night, check my post for what to serve with tacos, with more easy ideas that go really well with recipes like this.
More Taco Recipes
If you end up making these delicious Tacos de Costilla de Res, I’d truly love to hear how they turns out for you. Did you tweak anything? Add a little extra spice? Those little personal touches are what make a recipe yours.
And if you want to stay connected, you can also follow along here: TikTok, Facebook, Pinterest, YouTube, or Instagram. Gracias for being here and cooking with me 💛
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Tacos de Costilla (short rib tacos)
Ingredients
- 2 lb beef short ribs
- 40 small corn tortillas (see notes)
- ½ Tablespoon garlic powder
- ½ Tablespoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoons salt & pepper
- 3 Tablespoons olive oil
For serving
- 1 bunch cilantro (chopped)
- 1 small onion (chopped)
- fake guacamole salsa (see notes)
- 1 bunch spring onions (optional)
Instructions
- Pat the ribs dry and place them in a bowl. Season with salt, pepper, cumin, garlic powder, and paprika.
- Drizzle with a little oil and rub everything well into the meat. Cover and refrigerate for at least 2 hours.
- Heat the oil in a large pan over medium heat. Add the ribs and brown them on all sides.
- Pour in ½ cup of water, cover, and let them cook over medium-low heat for about 1 hour, adding a bit more water if needed to keep them from drying out.
- Once the ribs are tender and the liquid has cooked off, transfer them to a cutting board.
- Remove the bones and chop the meat finely, then return it to the pan to keep warm.
Make tacos & serve
- Lightly brush the tortillas with the fat from the pan and warm them in a nonstick skillet until soft.
- Place two tortillas together for each taco, then add some meat.
- Top with chopped onions and cilantro, and if you made the cebollitas (spring onions) add those too.
- Enjoy with salsa guacamole and a squeeze of lime.
Notes
- I am using here small tortillas (about 3 inches/8cm) and serving 2 per taco, just like they do it in Mexico! Feel free to use regular tortillas but serve only one per taco.
- If the pan starts to dry out while cooking, just add a splash of water to keep everything juicy.
- Warm the tortillas right before serving so they stay soft and don’t break.
- Use the fat from the pan to heat the tortillas, it adds so much flavor.
- The cebollitas get sweeter the longer they cook, so don’t rush them.