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–+ servings
Tacos de Costilla de Res recipe homemade.

Tacos de Costilla (short rib tacos)

author Maricruz Avalos Flores
20 tacos
Tacos de costilla are packed with deep beefy flavor and melt-in-your-mouth texture. This recipe is simple, traditional, and incredibly satisfying.
prep 15 minutes
cook 1 hour 15 minutes
total 1 hour 30 minutes
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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.
Nutrition Information
Serving: 1 taco | Calories: 170kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 387mg | Potassium: 138mg | Fiber: 5g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg