Short Rib Nachos

Short Rib Nachos Recipe


Short Ribs

4 dried guajillo chilies, seeds removed
6 (2.5 pounds) beef short ribs
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon canola oil
1 yellow onion, peeled and chopped
5 garlic cloves, peeled
1 ½ cups beef broth
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
¼ teaspoon ground cinnamon


Braised short ribs
16-ounce bag salted tortilla chips
1 cup yellow cheddar cheese, shredded
1 cup white cheddar cheese, shredded
1 avocado, diced
1 tomato, diced
¼ cup cilantro, chopped
Lime wedges, for serving


  1. Preheat oven to 300 degrees. In a large braising pot over high heat, toast chilies until fragrant, about 2 minutes per side. Place in a small bowl and cover with hot water until submerged.
  2. Season short ribs with salt and pepper. Heat oil in the same braising pot over high heat. Once oil is hot, sear short ribs until browned on all sides, about 2 minutes per side; transfer to a plate. Reduce heat to medium low, add onions and garlic, and sauté until soft and translucent, about 5 minutes. Add soaked chilies with ½ cup of the soaking water, beef broth, vinegar, cumin, and cinnamon. Stir and scrape the bottom of the pan with a wooden spoon to remove the browned bits of short rib. Transfer to a blender and puree until smooth. Return short ribs to the braising pot and pour the puree over. Cover and place in the oven for 2 hours and 30 minutes.
  3. Remove the meat from the bones, shred, return to the cooking juices, and stir until coated.
  4. Place chips on a large rimmed baking sheet. Top tortilla chips with short rib meat and cheese. Place under the broiler and cook until cheese melts and begins to bubble, about 3 minutes. Remove the nachos and top with avocado, tomato, and cilantro. Serve with lime wedges, if desired.

Note: Short ribs can be made a day in advance and stored in the refrigerator. Reheat before making nachos.