How could we have a month with margaritas as the spirit of the month and not serve up tacos? It just wouldn’t be right.
We first made these beef short rib tacos back in the spring, and we absolutely loved them. The only thing that gave us pause about sharing them for Date Nite was that they do require a slow roast in the oven for 3–4 hours. So this might be the perfect Date Nite to tackle on a weekend or on a day when you might be working from home.
The reward is worth every minute: tender, guajillo-braised beef tucked into warm tortillas and topped simply with red onion, cotija, and cilantro, with a squeeze of lime on the side. And because it’s still margarita month, we’re pairing them with our Strawberries & Cream Margarita.
We hope you enjoy this one as much as we do.
Kevin & Kate
Strawberries & Cream Margarita
Mexican Street Tacos
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. Margarita Substitution
This week's margarita calls for sweetened condensed milk. You can substitute this with heavy cream and simple syrup if you would like.
2. No make-ahead this time
Most of the magic here happens while the beef short ribs are braising, so we don’t have a separate make-ahead step this week. If you want, you can cook the meat in advance and just prep your toppings before you eat or save the whole experience for a leisurely weekend. Either way, you’ll follow the recipe straight through to the plating slide.
3. Short ribs or not
We made ours with bone-in beef short ribs, but if you can't find beef short ribs or prefer a cheaper cut of meat, grab a 2-pound chuck roast instead. Cut it into chunky pieces before cooking for the best texture. If you can only find a larger roast, you can always freeze part of it for another taco night down the road.
4. save time with your instant pot
We slow-braised ours for hours, but you can absolutely use your Instant Pot. Sear the meat first with the sauté function, make your guajillo sauce right in the same pot to soak up all those browned bits, then pressure cook on high for 45–50 minutes with a 15-minute natural release.
5. Can’t find guajillo peppers?
We spotted ours at Publix, but you might find them at your local grocery store or Latin tienda. And if all else fails or you're looking for conveneicne, you can also find them on Amazon.
6. Keep it simple or go all out
We went full classic street taco—red onion, cotija, cilantro, and a squeeze of lime. No sides this week, but if you want to make chips and guacamole while your cocktails chill, or add a crunchy salad or slaw, we’re not stopping you.
7.Serve it up, fiesta-style
We piled the tacos onto a long wooden board and ate right from the center of the table. Totally casual and totally fun. But if you want to plate them up individually, go for it.
8. Corn, flour… whatever you love
We used small, street-size corn tortillas and doubled them up so they’d hold all that juicy meat. Flour tortillas or larger sizes work just as well—this is a no-judgment zone.
9. Warm ‘em up
Don’t skip this part. Toast your tortillas in a dry skillet or over a gas flame right before serving so they’re soft, pliable, and just a little smoky.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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