Ingredients per serving


Prepare the Tacos

Prepare the Salsa Verde

Inspiration for this dish comes from the visits to my dad’s homeland in Durango, Mexico. He comes from a small rural Pueblo outside of the capital called Narciso Mendoza. I’ve eaten a version of this stew many times and wanted to showcase it here in my version!



  1. Prepare the Tacos

    • Remove ribs from the refrigerator an hour before cooking. Season with salt.
    • Preheat oven to 330• F
    • Heat a large sauté pan over high heat for 3 minutes. Add 3 tablespoons vegetable oil, and wait a minute or two, until the pan is very hot. Sear until nicely caramelized on all sides.
    • Transfer ribs to a roasting pan.
    • Turn heat down to medium. Add onion, carrot, celery, thyme sprigs and bay leaves. Stir, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes or until vegetables just begin to caramelize. Add tomato paste. Add red wine. Turn heat up to high and reduce liquid by half.
    • Add stock and KNORR Professional Caldo de Pollo and bring to a boil.
    • Place short ribs back in the pot. The cooking liquid should cover 3/4 of the ribs. Cover with plastic wrap and double wrap with foil. Braise in the oven for about 3 hours or until the meat is fork-tender.
    • Remove the ribs from the sauce and discard the bones. Allow the sauce and meat to cool slightly, and refrigerate them separately overnight (I leave the sauce in the pot).
    • Using a large spoon or your fingers, break up and remove the layer of congealed fat on top of the sauce.
    • Bring to a simmer. Reduce by half.
    • Preheat the oven to 425F.
    • Add the short ribs back to the sauce. Simmer for fifteen minutes or so, until heated through.
    • Place short ribs on a shallow pan in the oven for 10 to 15 minutes to brown.
    • Strain broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. If the broth seems thin, now is when we add the Chile pasado that’s been rehydrated in some of the cooking liquid or freshly roasted chopped Chile poblano. Reduce it further over medium heat until it thickens. Taste for seasoning.
    • Portion to taco size pieces. 
    • Heat up tortillas and top off with a salsa verde chives and lime wedge. Enjoy immediately.
  2. Prepare the Salsa Verde

    • Roast tomatillos, onion, chiles and garlic together until nicely roasted (a little bit of black char is okay).
    • Place in blender with Knorr. Blend all together, once cooled (about 45 mins in refrigerator), add chopped cilantro and lime to salsa. Season with salt to taste.