Fusion Kitchen · Dinner
Maple and Smoked Paprika Short Rib Tacos
A Mexican-American BBQ taco, boneless short rib rubbed with smoked paprika and maple then seared and braised until pull-apart tender, served in warm corn tortillas with chipotle crema and pickled red onion.
$$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
685Calories
38gProtein
38gFat
48gCarbs
12gSugar
6gFiber
820mgSodium
95mgChol
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Instructions
1
Prep
Thinly slice red onion and combine in a bowl with red wine vinegar, caster sugar, and a pinch of salt; set aside to pickle. Mix smoked paprika, garlic powder, cumin, fine sea salt, and black pepper. Rub all over the short ribs, drizzle with maple syrup, and press to adhere. Mix soured cream, finely chopped chipotle, and lime juice for the crema.
2
Sear
Heat neutral oil in a medium heavy pan over high heat until smoking. Sear short ribs 2–3 minutes per side until deeply caramelised on all surfaces.
3
Braise
Add beef stock, reduce heat to low, cover, and braise 30–35 minutes until meat shreds easily with two forks. Remove beef and shred; return to pan and toss in reduced braising juices. While the ribs braise, warm corn tortillas in a dry pan 30 seconds each side.
4
Plate
Fill warm tortillas with pulled short rib. Top with chipotle crema, pickled red onion, and fresh coriander. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless beef short rib
- 3 tsp smoked paprika
- 3 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 tbsp neutral oil
- 300ml (1 1/4 cup) beef stock
- 90ml (6 tbsp) soured cream
- 2 tsp chipotle in adobo
- 2 tsp lime juice
- 1 small red onion
- 4 tbsp red wine vinegar
- 2 tsp caster sugar
- 6 small corn tortillas
- 20g (small handful) fresh coriander
- 2 limes, wedged