At San Diego’s Curadero restaurant, Chefs Brad Kraten and Emiliano Najera dish up traditional Mexican cuisine with a bold, street-food spin. One of their most popular dishes is the suadero short rib taco: a slow-cooked, oh-so-flavorful blending of braised beef and creative toppings all piled atop a homemade corn tortilla.
We’ve got their signature braised short rib recipe, below. But this is one taco that’s best appreciated layer by layer. First, here’s how to build one of Curadero’s suadero short rib taco, step by (delicious) step:
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- 1.) Lay out a warmed corn tortilla
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- 2.) Add a heaping scoop of braised short rib — see Curadero’s recipe below
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- 3.) Slather on some salsa — Curadero’s known for their creative chipotle peanut salsa, but if you’re making this at home, any salsa will do!
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- 4.) Add some tang with a few marinated onions
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- 5.) No taco’s complete without a sprinkling of cilantro
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- 6.) Done and done… time to eat!
Curadero’s signature suadero braised short rib taco recipe:
Ingredients:
5 pounds, Boneless Short Ribs 1 medium white onion, roughly chopped 4 garlic cloves, roughly chopped 1 bay leaf 1 thyme sprig 1 small can, chipotle peppers 1 small can, tomato paste 1 bottle, Modelo Negro beer 1 qt. veal or chicken stock salt and pepper, to tasteDirections:
1.) Season and sear the boneless short ribs. 2.) While the short ribs are searing, roast the onion and garlic until almost burnt. 3.) In an oven-safe skillet, add the onions, garlic, herbs, chipotle peppers, tomato paste, beer and stock. Simmer. 4.) Add the short ribs and transfer to the oven. 5.) Bake low and slow: 4-6 hours at @ 280°. 6.) When the short ribs are fork-tender, shred and enjoy!
