Pressure Cooker Boneless Beef Short Rib Tacos with Dried Chile Pepper Sauce
Here’s another reason I love my electric pressure cooker. On a busy weeknight, with the kids pulling me in different directions1, I can make an elaborate dinner – shredded beef tacos with dried chile pepper sauce. All I need is ten minutes to prep the onion and peppers; after everything is in the pot, with the lid locked, I can spend the next hour doing kid taxi service around the greater Akron area. When I get home I have tender, easily shreddable meat; I whizz the contents of the pot in the blender, and I have a thick, rich, authentic Mexican pepper sauce.2 Boring taco night? Not if I can help it.
Now, there are two ingredients that will make you say “Mexican? Really?”. Soy sauce and Worcestershire sauce add umami, and that adds body to the sauce. You won’t notice them with all the peppers; they blend in to the background, acting as supporting players to the strong Mexican flavors in the lead roles.3
No pressure cooker? No worries. See the Notes section for stovetop instructions.
Recipe: Pressure Cooker Boneless Beef Short Rib Tacos with Dried Chile Pepper Sauce
Inspired by: Braised Short Ribs by Rick Bayless
- 6 quart or larger pressure cooker (I use an Instant Pot electric PC)
- Fat separator (optional, but helps degrease the sauce)
- No pressure cooker? No worries. Put the everything in a dutch oven with a heavy lid, use the entire bottle of beer, and bring to a simmer on the stove top. Cover with the lid, move to a 350°F oven, and bake for 4 hours, or until the short ribs are is falling apart tender. Continue with “make the sauce and shred the beef.
- No dried peppers? Sprinkle the beef with 1/4 cup of chili powder, and skip the blending step at the end. It won’t taste as good, but it will be ready a lot quicker.
- Serve with tortillas, cheese, salsa, hot sauce, shredded lettuce…whatever your favorite taco night toppings are.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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Drop kid 1 at piano lessons, then kid 2 at violin lessons. Go pick up kid 3 from basketball, then loop back to get kids 1 and 2 on the way home. Just another Wednesday.↩
Almost too authentic – my oldest is very heat sensitive, and he had to alternate tacos with glasses of milk to cool down the fire in his mouth. When we asked if he was going to be OK, he said “No. But they’re so good. I can’t stop.”↩
You can skip the soy and Worcestershire, if you want, but the sauce is better if you have them.↩