Beef Short Rib Fried Flour Tacos

Beef Short Rib Fried Flour Tacos

Beef Short Rib Fried Flour Tacos

The purpose of this recipe is to show how to give a leftover a second life. The previous night I made the Argentinian beef short ribs. I had a pound leftover. So my high ass thought, let’s turn these into tacos and eat them with the potato tacos and have a meat and potato taco night. Oh yesss…it happened. So I deboned the leftover short ribs, fried it up, and made fried flour tacos. You can really do this with any leftover beef, pork, or chicken; as long as it is somewhat neutral in flavor. The ribs were just seasoned with sea salt and lime juice.
Warning! Especially if you are a high ass and impatient: make sure to take the toothpicks out of the tacos. Say I “sleepwalk” to the refrigerator at 3 in the morning and go “Ooooo, tacos!” and don’t want to heat them up and assemble. I’m just going to eat them as is. Take out the toothpicks. Do it before yo go to bed, for your safety. Now I’m going to do that this moment before I pass out and have a 3AM sleepy time snack.
Prep Time15 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef, Latin American, main course, Mexican
Author: Alex Gorgos

Equipment

  • toothpicks

Ingredients

  • 1 lb leftover beef short ribs deboned and diced
  • 1 tbsp vegetable oil
  • 6 flour tortillas
  • vegetable oil for frying

Toppings

  • queso fresco crumbled
  • cabbage shredded
  • Mexican sour cream
  • your favorite hot sauce

Instructions

  • Heat up cooking oil in a sauté pan over medium heat. Fry the beef for 10 minutes. Drain any excess grease. Let cool.
    Mexican, main course, beef
  • Place 2 heaping tbsp of the beef on the top half of the flour tortilla.
    Mexican, main course, beef
  • Fold up and hold close with 3 toothpicks.
    Mexican, main course, vegetarian
  • You should yield 6 tacos.
    Mexican, main course, vegetarian
  • Heat up cooking oil in a sauté pan over medium high heat. Place 3-4 tacos in the pan, making sure to not overcrowd.
    Mexican, main course, vegetarian
  • Fry for 2 minutes a side until crispy.
    Mexican, main course, vegetarian
  • Drain on paper towel.
    Mexican, main course, vegetarian
Mexican, main course, beef
Take out the toothpicks. Load tm up with crumbled queso fresco, shredded cabbage, Mexican sour cream, and your favorite hot sauce.