Beef Rib Stew Tacos (Tacos de Costilla)

About this recipe

Beef rib tacos are a deeply comforting stew-filled taco from central Mexico: bone-in beef ribs slow-cooked in broth with guajillo chilli, ancho chilli, roasted tomato, onion and garlic until the meat falls away from the bone. The thick, deep-red sauce becomes the taco's dressing. Served in warm corn tortillas with finely chopped white onion, coriander and a squeeze of lime. The collagen from the bone gives the sauce a velvety texture impossible to replicate with any other cut.

1. 1

   Toast the guajillo chillies on a dry griddle for 30 seconds per side. Soak in hot water for 20 minutes. Blend with roasted tomato, garlic, onion and the soaking water. Strain.

   💡 The guajillo sauce should be smooth with no skins - straining is important.

2. 2

   In a large pot, brown the beef ribs with salt and pepper in a little oil. Once well seared (5 minutes per side), pour the guajillo chilli sauce over them.

   💡 Searing the meat before the long cook builds layers of flavour - do not skip this step.

3. 3

   Cover with water or beef stock, lid on and cook on a low heat for 1.5-2 hours until the meat falls away from the bone. Check seasoning. Rest for 10 minutes before removing the bones.

   💡 In a pressure cooker, reduce to 45 minutes at high pressure.

4. 4

   Remove the bones, shred the meat and mix back into the thick sauce. Warm the tortillas. Build the tacos with the stewed rib meat, white onion and coriander.

   💡 The guajillo sauce should be thick - if too liquid, reduce on high heat for 10 minutes before serving.

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