Ingredients per serving


Taco (Each)

  • Tortilla, flour 0.8 oz
  • Braised ribs 2.0 oz
  • Salsa 1.0 oz

Salsa (for 4 tacos)

  • Olive oil 0.2 oz
  • Tomatillos 2.0 each
  • Roma Tomato 0.33 each
  • Chiles de arbol 1.25 each
  • Garlic cloves 0.33 each
  • Sea salt 0.05 oz
  • Onions, diced 0.75 oz
  • Radish 0.6 oz
  • Cilantro 0.15 oz
  • Lime juice 0.2 oz
  • Total (Salsa): 4 Oz

Braised Ribs (for 4 tacos)



  1. Taco (Each)

    1. 4 Each Flour tortillas
  2. Salsa (for 4 tacos)

    1. In a skillet, add olive oil. Roast a tomato and tomatillos on both sides for about 5 minutes.
    2. In a blender, combine the roasted tomatillos, tomato, chile de árbol pepper, garlic clove, and salt. Blend until it reaches a thick consistency (salsa).
    3. On a chopping board, dice the onion, radish, and cilantro. Add these to the salsa.
    4. Stir in lime juice and mix well.
  3. Braised Ribs (for 4 tacos)

    1. Cut the short ribs into pieces and season them with salt and pepper.
    2. Halve onion and tomato. Open, clean, and deseed the chile de ancho and guajillo peppers.
    3. In a skillet with olive oil, once hot, add the short ribs and sear on both sides.
    4. Add the onion, tomato, avocado leaf, and garlic to the skillet. Roast them along with the short ribs. (Note: The vegetables are only for flavoring the short ribs.)
    5. Reduce the heat, then add cold water and Knorr® Professional Caldo de Pollo to the same skillet. Season with salt and pepper to taste.
    6. Braise the short ribs with the vegetables and Knorr® Professional Caldo de Pollo for 2.5 hours on low heat. Add more cold water if needed.
    7. Remove the short ribs and set them aside.