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Short Rib and Oxtail Tacos with Nacho Cheese Taco Shells Recipe (with Video)

InstantPot, International, Fusion
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By
cookingwithpatlee

Discover our Short Rib and Oxtail Tacos with Nacho Cheese Taco Shells Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 10min | Cook 5h

Ingredients

Main Ingredients
- 1 lb oxtail
- 1 lb short ribs
- 4 cups beef broth
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp green seasoning
- 1 tbsp garlic paste
- 1 Yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 pack nacho cheese taco shells
Toppings
- Cheese
- lettuce
- Tomatoes
- Sour cream
For Cooking
- 3 tbsp Avocado oil
- 0.25 cup Red wine
- 2 tbsp Unsalted butter
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Directions

Marinating the short rib
1. Marinate the short rib with your seasonings, garlic paste, and green seasoning.
2. Let it marinate overnight.
Searing the meat
1. In a large shallow pot, preferably cast iron, or a dutch oven, add the avocado oil.
2. Once the pot gets piping hot, add the short rib.
3. Sear on all sides until it develops a nice crust.
4. This process should take about 2-3 minutes.
5. Remove from the pot.
6. Add oxtail and sear like the short rib.
7. Remove from the pot.
Preparing the sauce
1. Add red wine and butter to deglaze the pot.
2. Add butter and then add the peppers.
3. Cook until translucent and slightly softened.
4. In a small pot, add beef broth.
5. Heat until it starts to simmer.
Cooking the meat
1. Add the short rib and oxtail and mix with the peppers.
2. Add the warm broth until it slightly covers the top of the short rib.
3. Reduce the heat and cook for about 5 hrs or until the fat renders and the short rib and oxtail falls off the bone.
Final steps
1. Strain the oxtail and short rib leaving the oxtail gravy in a separate container saving for later.
2. Assemble your tacos and enjoy!

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