Mole-Braised Short Rib Tacos with Radish Salsa

Tender beef short ribs braised in a rich and complex mole sauce, served in warm tortillas with a refreshing radish salsa and a squeeze of lime. This dish offers a delightful balance of savory, spicy, and fresh flavors.

Prep Time

30 minutes

Total Time

4 hours

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£6.28/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Main Ingredient:

Beef

Cooking Style:

Slow Cooker

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2lbsBeef Short Ribs(Bone-in, preferably with good marbling)

£10.00

4eachDried Ancho Chiles(Stemmed and seeded)

£2.50

2eachDried Guajillo Chiles(Stemmed and seeded)

£1.25

2eachDried Pasilla Chiles(Stemmed and seeded)

£1.25

2mediumTomatoes(Roughly chopped)

£0.80

1mediumOnion(Roughly chopped)

£0.50

4clovesGarlic(Minced)

£0.20

0.3cupAlmonds(Blanched)

£0.75

0.3cupRaisins

£0.40

1ozMexican Chocolate(Abuelita or Ibarra, roughly chopped)

£1.50

0.5tspGround Cinnamon

£0.10

0.5tspGround Cumin

£0.10

0.5tspDried Oregano

£0.10

4cupsChicken Broth

£1.00

2tbspOlive Oil

£0.30

to tasteSalt

to tasteBlack Pepper

1bunchRadishes(Thinly sliced)

£0.75

0.3cupRed Onion(Finely diced)

£0.20

0.3cupCilantro(Chopped)

£0.60

2tbspLime Juice(Freshly squeezed)

£0.30

12eachCorn Tortillas(Small, street-style tortillas)

£2.00

as neededLime Wedges(For serving)

£0.50

Total Cost

£25.10

£6.28 per serving

Instructions

1.
**Prepare the Chiles:** Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes per side, until fragrant and slightly pliable. Be careful not to burn them. Soak the toasted chiles in hot water for 20-30 minutes to soften.
2.
**Make the Mole Sauce:** In a blender or food processor, combine the softened chiles, tomatoes, onion, garlic, almonds, raisins, Mexican chocolate, cinnamon, cumin, oregano, and 1 cup of chicken broth. Blend until smooth. Season with salt and pepper to taste.
3.
**Sear the Short Ribs:** Preheat oven to 325°F (160°C). Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned.
4.
**Braise the Short Ribs:** Pour the mole sauce over the seared short ribs. Add the remaining chicken broth, ensuring the short ribs are mostly submerged. Bring to a simmer on the stovetop.
5.
**Bake the Short Ribs:** Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork.
6.
**Make the Radish Salsa:** While the short ribs are braising, prepare the radish salsa. In a bowl, combine the thinly sliced radishes, diced red onion, chopped cilantro, and lime juice. Season with salt to taste. Adjust ingredients to your liking.
7.
**Shred the Short Ribs:** Once the short ribs are cooked, remove them from the Dutch oven and let them cool slightly. Shred the meat with two forks, discarding the bones and any large pieces of fat.
8.
**Warm the Tortillas:** Warm the corn tortillas in a dry skillet or microwave.
9.
**Assemble the Tacos:** Fill each warm tortilla with shredded mole-braised short ribs, top with radish salsa, and a squeeze of lime juice. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Adjust the spice level of the mole sauce by adding a pinch of cayenne pepper or a small dried chile de arbol to the blender.

For a deeper, richer flavor, use beef broth instead of chicken broth.

The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If the mole sauce becomes too thick during braising, add more chicken broth as needed.

If you don't have Mexican chocolate, you can substitute with semi-sweet chocolate and a pinch of cinnamon.

Cooking Equipment

Oven

Stovetop

Dutch Oven or Oven-Safe Pot

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the spice level of the mole sauce by adding a pinch of cayenne pepper or a small dried chile de arbol to the blender.

For a deeper, richer flavor, use beef broth instead of chicken broth.

The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

If the mole sauce becomes too thick during braising, add more chicken broth as needed.

If you don't have Mexican chocolate, you can substitute with semi-sweet chocolate and a pinch of cinnamon.

Mole-Braised Short Rib Tacos with Radish Salsa

Ingredients

Instructions