These tacos are seriously tasty, but you should make the short ribs even if you don’t swaddle them with tortillas and fixin’s. Effortless to make and irresistible, these gluten free short rib tacos are destined to become a new staple at your table.
Grilled Short Rib Tacos Gluten-Free Recipe
MAKES 8 TACOS
- 3/4 cup white wine vinegar or apple cider vinegar
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt, divided
- 3 peppercorns (optional)
- 1/2 teaspoon cumin seeds (optional)
- 1 small red onion, thinly sliced
- 3 cups boiling water, plus more if needed
- 1 pound boneless short ribs, sliced 1/8-inch thick
- 1 tablespoon grapeseed oil
- 1/4 teaspoon garlic powder
- Freshly ground pepper
- 8 gluten-free corn tortillas
- 1 avocado, sliced
- Jalapeño Hot Sauce (below), for garnish
- Cilantro leaves, for garnish
- Sliced radishes, for garnish
- Lime wedges, for garnish
Combine the vinegar, sugar, 1/2 teaspoon of the salt, peppercorns, and cumin seeds in a lidded jar or plastic container large enough to hold the sliced onion. Shake until the salt and sugar are dissolved.
Place the onion in a fine-mesh sieve and pour the boiling water over it into the sink. Add the onion to the jar with the vinegar, then stir or shake to combine. If the liquid doesn’t cover the onion, top with more hot water. Let sit for at least 30 minutes, then use or store up to 1 week in the refrigerator.
Preheat a grill to high or a stovetop grill pan over high heat. In a bowl, toss the short ribs with the oil and garlic powder and season liberally with the remaining 1/2 teaspoon salt and a few grinds of pepper. Grill each slice for 2 to 3 minutes on each side, transfer to a cutting board, and let rest for 5 minutes. Cut into bite-size pieces.
Warm the tortillas on the hot grill or in a skillet for 30 seconds on each side. Cover the tortillas with a clean, slightly dampened dish cloth to keep them warm.
Assemble the tacos: top each tortilla with some short rib pieces, sliced avocado, pickled onion, hot sauce, cilantro, and sliced radish. Serve with lime wedges.
Jalapeño Hot Sauce
- 6 jalapeño chiles, stemmed
- 2 small cloves garlic
- 1/2 cup grapeseed oil or olive oil, or a mixture
- 1 teaspoon kosher salt
Bring a small saucepan of water to a boil. Add the jalapeños and boil until the peppers just start to soften, about 5 minutes. Drain.
In a blender, combine the jalapeños, garlic, oil, and salt. Blend on high until completely smooth. Don’t worry if the sauce is too spicy; it mellows as it cools. Let cool completely before using.
Photography Christine Han