These tacos burst with bold and bright flavors. If you don’t see crosscut short ribs, ask your butcher to cut them for you.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was delicious. We used the traditional cut short ribs (because we didn’t read the recipe fully before going to the store) and they worked perfectly. I think the cross-cut would make it easie to cook quickly. We also used the Mission Street Taco shells. They were so fun. Even the boys loved this. I offered regular chees and sour cream for them. My husband and I topped ours exactly as suggested except we added a little quest fresco.
This was a BIG HIT at our House. Really FLAVORFUL and it didn't have any cheese or sour cream! Took me a bit longer than 30 minutes to make it but now I've done it once it should go faster. Definitely making it AGAIN - Thanks!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?