Short Rib Tacos

Many probably don't know, but in Mexico we have a lot of Asian influences. Chinese arrived in Mexico in the 1600's thus it was until the 1800's when we had a big influx from China and as a result transforming a lot of our food along the way. If you ask anyone in Mexico to look in their pantry, you will see salsa Maggi (seasoned soy sauce) which is quintessential for a lot of our cooking just like any other hot sauce. I love the mix of spicy soy sauce base with the tacos - hope you enjoy it as well.



Asian Short Rib Taco

Serves 6


5 lbs beef short rib
1 cup of soy sauce
½ cup of water
½ cups of brown sugar
¼ cup rice vinegar
Head of garlic
2 tbsp of Mother in law gochujang
4 tbsp Thai Sweet Chili (any brand works)

2 English cucumbers
• ½ - 1 cup of rice vinegar
• 3 tbsp Thai Sweet Chili

Finely Chopped White Onion
Finely Chopped Cilantro
18 Yoli Corn Tortillas (we used 4 inch - 3 per person)



In a sauce pan, combine soy sauce, water, brown sugar, rice vinegar and gochujang. Do not bring to a boil – just enough to ensure everything is combine. Turn it off and let it cool.

Place the short ribs in a roasting pan and add the soy sauce mix. Add a crushed garlic head and mix in. Cook in slow heat for about 6-8 hours.

Once they are done, take off bones and remove all the fat. Roughly chop and set aside.

Pour the cooking juices in a sauce pan and bring to a boil to thicken - add 4 tbsp of Thai Sweet Chile (just keep on tasting until you get it right). Once the sauce is shimmering turn it off. In a skillet heat up 2 tbsp of lard, add the chopped short ribs and pour over the sauce. Saute and leave them on the heat for a minute at the time so you can get some pieces with caramelized crust.

Half the cucumbers and scrape the seeds off. Using a coleslaw mandolin – slaw your cucumber. I use English one so I can leave the peel and it has a bright and light green that brightens the plate. Mix in a bowl the vinegar and sweet chili – pour over the cucumber and set it in the fridge. Before serving time make sure to drain it and as you plate make sure it’s not liquidy.

Heat up your tortilla in a hot comal for about 20 seconds. Then add your short rib meat, place cucumber slaw on top and garnish with onions and few cilantro leaves. Place a lime wedge on the side.