Winter Braised Short Rib Tacos (Leftover Saturdays)
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 tacos
  • 1 golden potato chopped into ½" chunks
  • 1 sweet potato chopped into ½" chunks
  • 1 tsp chili powder
  • 1 tbsp olive oil
  • Salt & Pepper to taste
  • Leftover Braised Short Ribs (see Recipe)
  • 1 tsp chili powder
  • 1 tsp paprika
  • ¼ tsp onion powder
  • 1 cup fresh kale leaves, chopped
  • For the "dressing"
  • ½ cup plain greek yogurt
  • ½ lime, squeezed
  • Salt & Pepper to taste
  • For the Tortilla:
  • 1½ cups all purpose flour plus more for dusting
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ cup warm water
  • 3 tbsp coconut oil
  1. First preheat your oven to 375. Next on a baking sheet add your chopped potatoes, 1 tsp chili powder and 1 tbsp olive oil. Toss and cover with salt & pepper. Place in oven for about 30 minutes or until tender.Once done remove from oven and set aside.
  2. Next using a knife, taking your leftover short ribs, slice all meat off bone and discard fat. Use a fork and pull apart meat chunks. Add all contents of braised short ribs (including vegetables and broth) and place into a medium pot. Add kale. Add 1 tsp chili powder, 1 tsp paprika and ¼ tsp onion powder. Salt & Pepper to taste. Bring to a boil and then remove from heat and set aside.
  3. For you dressing in a small bowl add your greek yogurt and fresh lime juice. Salt & Pepper to taste. Set aside.
  4. For the tortillas:
  5. In a stand mixer (or a bowl using a hand mixer) add your flour, salt, baking powder, warm water and coconut oil. Using a fitted dough hook, knead for about 5 minutes until dough comes together. If dough starts to stick to sides add a tbsp of flour at a time. If it seems too dry add a tbsp of water at a time. Once dough comes together and has been kneading for about 5 minutes, remove from bowl and on a well floured surface form a ball. Wrap in saran wrap and let rest for about 20 minutes.
  6. After dough has rested divide dough into 8 pieces and form 8 round disks (balls that are flattened). Roll each individual disk into about a 6"-8" flat circle or until desired thickness (or thinness) is reached.
  7. Heat a medium sized frying pan for about 5 minutes. Add each flattened disk one at a time to pan, cooking about 45 seconds to a minute on both sides, or until browned spots appear. Remove from heat and place tortilla on a plate with a dampened towel and cover (to prevent from drying out). Repeat and stack until all tortillas are made.
  8. Once tortillas are done, using a slotted spoon, scoop and add the short rib meat and vegetables. Next add potatoes and then top off with greek yogurt dressing. Serve immediately.
Recipe by My Lavender Blues at