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JoBert’s Braised Mexican Beef Tacos

When making this dish for the girls, we omit the cayenne, and everyone adds hot sauces to their liking……or not. 1/2 tsp. cayenne will make a big difference in the heat level. Cilantro elevates the flavours, but use parsley if cilantro isn't your thing.

The beef itself is low carb but keep track of your condiments and tortilla’s.

Course Entertaining, Main Course
Cuisine Canadian, Mexican, North American
Keyword Beef Simmering Ribs, Beef Stock, Chili Powder, Cilantro, Fire Roasted Tomatoes, Lime

Ingredients

  • 2 lb (908 gr) beef simmering ribs 0CHO
  • 2 TBSP olive oil 0 CHO
  • ½ medium (100 gr) small onion 7 CHO
  • ½ tsp. garlic minced 0 CHO
  • 1 TBSP (18 gr) Tomato paste (2 CHO/TBSP) 2 CHO
  • 1 can (398 ml) Fire Roasted Tomatoes (4 CHO/1/2 cup/125 ml) 12.7 CHO
  • 2 cups beef stock 0 CHO
  • 1 TBSP chili powder 0 CHO
  • ½ tsp. cayenne optional 0 CHO
  • 1 tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • 1 cup (28 gr) cilantro or parsley, chopped 0 CHO
  • 3 TBSP - Juice of 1 lime 0 CHO
  • Lime zest from 1 lime 0 CHO
  • 2 tsp. fish sauce 0 CHO

TOTAL CHO 21.7 CHO

  • TOTAL WEIGHT 1002 GRAMS
  • 21.7 CHO DIVIDED BY 1002 GRAMS = .021 CHO/GRAM
  • 1 TBSP = 15 GRAMS (.021 CHO x 15 GRAMS) .31 CHO/TBSP
  • ¼ CUP = 4 TBSP (.31 CHO x 4) 1.24 CHO/1/4 CUP
  • ¼ CUP = 60 GRAMS

Instructions

  1. Pre heat oven to 300.
  2. Cut onion in quarters and then into slivers. We don’t dice them; they will soften as they braise and mix in with the shredded meat.
  3. Heat oil in Dutch oven and sear ribs until brown.
  4. Remove ribs and set aside. Reduce heat, add the onion, and sauté until translucent, about 5 minutes.
  5. Add garlic and sauté 1 more minute.

  6. Add tomato paste, fire roasted tomatoes, stock, chili powder and cayenne, if using. Stir and add remaining ingredients, salt, pepper, lime zest, lime juice, cilantro or parsley and fish sauce. Along with seared ribs.

  7. Cover and braise for 2 hours in oven.
  8. Remove Dutch Oven and place on stove top to let rest for 15 minutes, uncovered.
  9. Remove meat and transfer to a cutting board. Shred beef with 2 forks.
  10. While shredding the beef, turn stove top burner on and reduce sauce by 2/3. Whisk occasionally, which will further break down onions and tomatoes. (The sauce alone will weigh 500 grams when reduced by 2/3).
  11. Mix meat and sauce. Serve warm with sour cream and condiments of choice.
  12. We serve chopped fresh jalapeno and radish slices with the sour cream. Add grated cheese, hot sauces, fresh cilantro and black olives if you prefer.
  13. Can be refrigerated and warmed up the next day.