• Katherine Arthurs

Mexican Short Rib Fajita Plate with Smoky Potatoes + Peppers

Slow cooked for 4 hours in a delicious flavorful broth - pull apart with forks + serve it on top of roasted peppers + potatoes. Don't forget the fresh cilantro, avocado + toasted tortillas. I love serving it with dairy free sour cream + a ladle full of the cooking liquid.

There is no secret that short ribs are fabulous tasting - really in any recipe. They are tender, fall off the bone (or in this case, boneless so even easier) + shred perfectly. They are a bit pricey but they go a long way - extend them with some potatoes, onions + peppers. It's an easy week day meal.

Mexican Short Rib Fajita Plate with Smoky Potatoes + Peppers

1 lb. boneless short ribs (I used 2 ribs)

1 cup beef bone broth

1 heaping tablespoon tomato paste

2 tablespoons smoked paprika, divided

2 teaspoons cumin, divided

4 garlic cloves, roughly chopped

1 teaspoon each salt + pepper, plus more for seasoning

2 tablespoons olive oil (or other cooking oil)

1/2 lb. yukon gold baby potatoes, sliced in quarters or halves - depending on their size

1-2 bell peppers, different colors - chopped into 2 inches pieces

1/2 yellow onion, chopped

1/4 cup cilantro, roughly chopped

serve with avocado, chopped scallions, lime, toasted tortillas + hot sauce

Using a slow cooker or an instant pot, add in the short ribs, beef bone broth, tomato paste, 1 tablespoon smoked paprika, 1 teaspoon cumin, garlic, salt + pepper. Set on high for 4 hours.

When the beef is almost finished cooking, preheat your oven to 425F. On a baking sheet tray, mix the oil, potatoes, 1 tablespoon smoked paprika + 1 teaspoon cumin together. Add in a large pinch of each salt + pepper. Mix everything together to coat the potatoes. Roast for 10 minutes.

Remove the tray from the oven + add in the chopped peppers + onion. Mix to combine + return back to the oven for 10 minutes Remove from the oven.

When the beef is finished cooking, use forks or tongs to pull the meat apart into medium sized shreds.

To serve, arrange the potatoes + peppers in a shallow bowl. Add some of the shredded short ribs in the middle. Use a ladle to pour some of the cooking liquid on top. Garnish with cilantro.

It pairs well with avocado, scallions, lime + toasted tortillas.

*I served mine with a simple cheese quesadilla to soak up the cooking liquid. So good.

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