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Short Rib Tacos
Whenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Reviews
Just made this for our quarantine day 12 meal. It has single handedly saved my marriage. It also made me realize that I've been making tacos wrong my entire life.