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Chipotle & tomato beef short rib tacos

Chipotle & tomato beef short rib tacos

Serves 6


  • 1 tablespoon olive oil
  • 2 red onions, thinly sliced
  • 2 teaspoons chipotle chili paste
  • 1.9kg Our Farm beef short ribs
  • 750ml tomato passata
  • 1 cup (250ml) water
  • 12 taco shells
  • 1 cup shredded cheddar
  • 1 can black beans, drained
  • To serve coriander leaves, jalapeno sauce and lime wedges



Step 1

Preheat oven to 170*C.


Heat oil in a large cast iron pot over medium-high heat. Add onion and chipotle chili paste and cook for 8-10 minutes until caramelized.


Step 2

To the pot add the beef short ribs, and cook turning for 4-5 minutes, Add the tomato passata and water. Cover with a lid and cook for 3 hours or until beef is tender and falling off the bone .

Using a spoon remove any oily fat that comes to the surface and discard.


Step 3

Remove beef from the oven and place into a bowl, using tongs or forks shred the beef, discard bones and fat, making sure you save all the delicious juices and sauce.


Step 4

To serve, spoon beef into taco shells, top with cheddar, beans, coriander leaves, jalapeno sauce and a good squeeze of lime juice. Enjoy