Upgrade Your Taco Tuesday with Mouthwatering Short Rib Tacos & Homemade Teff Tortillas"

Whether you are hosting friends over for Taco Tuesday or just looking for a really delicious, somewhat easy, fun meal, this recipe is for you!

During my time in Mexico, my sister and I indulged in tacos almost daily. We happily disregarded the "no grain" paleo rule, relishing every homemade corn tortilla we could find. And even though every taco was worth it, I noticed my gut wasnt too happy with the amounts of corn I was consuming.

Upon moving to London, where fresh tortillas weren't as readily available, I sought to recreate the taco experience with a gut-friendly twist. I aimed for a recipe that didn't compromise on flavour or authenticity but left me feeling nourished rather than bloated. To be completely honest, I was shocked at how good these tacos turned out.

I chose to use short ribs - mostly because that was what was in my freezer but also because I knew I could throw it in my slow cooker and let its do its thing for 5 hours while I do all of my errands.

The deeply flavoured meat has a robust bite and texture that marries exquisitely with the sweetness of the layer of fat as it melts. Full of marrow and collagen, when slowly cooked creates the most wonderfully flavoursome sauce. The short ribs are delicious just as is or with a salad. BUT if you have the time, I would highly reccomend going the extra step and making the teff tacos as well. I mean you do have to wait 5 hours for the meat so why not...

Homemade tortillas are so much tastier than store-bought tortillas, and they are not at all tricky to make. This dough requires no yeast, no special equipment, minimal kneading, and just a short 15-minute rest before being rolled. You can make the dough and keep it in your fridge for several days, rolling and cooking only what you need. They also freeze really well.

ALL ABOUT TEFF

Teff is a fine grain—about the size of a poppy seed—that comes in a variety of colors, from white and red to dark brown. It is an ancient grain from Ethiopia and Eritrea.

In most cases, I don't eat grains but after the research I have done on teff I realized it has so many health benefits that out weigh the fact that it is a grain.

Teff grains contain 11% protein and are an excellent source of amino acids, especially lysine, the amino acid often missing in other grains. Lysine is essential for the production of proteins, hormones, enzymes, collagen and elastin. Lysine also supports calcium absorption, energy production and immune function.

Teff is superior to any other grain in sources of iron, calcium, magnesium, zinc, & manganese. It is also a good source of copper, potassium, phosphorus, selenium and is low in sodium.

Teff is high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. A gluten-free grain with a mild flavor, teff is a healthy and versatile ingredient for many gluten-free products. It was a no brainer that I had to try to start utilizing teff flour in my kitchen.

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short rib tacos with teff tortillas

feeds 4 people

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INGREDIENTS

Meat Filling:

• 1 kg short ribs

• 1 tablespoon butter, lard, or avocado oil

• 1 onion, thinly sliced

• 2 garlic cloves, peeled & chopped

• 1 can chopped tomatoes (make sure there is no other ingredients)

• 2 teaspoons chili flakes (adjust to how spicy you like things)

• 1 teaspoon turmeric

• 1 teaspoon smoked paprika

• 1 tablespoon cumin

• 1 tablespoon oregano

• 1 cup bone broth or water

• 1 tablespoon apple cider vinegar

• salt & pepper to taste
  

Tortillas:

• 2 cups water, room temperature

• 20 grams psyllium husk powder (preferably fine ground)

• 360 grams teff flour (without xanthan gum)

• 1 teaspoon baking powder

• 1 teaspoon fine sea salt

• ¼ cup olive oil

Extras:

• sliced avocado

• pickled red onions

• arugula or lettuce

• sour cream

• fresh coriander

• lime wedges

• cheese

INSTRUCTIONS

1. Take the meat out of the fridge for 30 minutes before you are ready to cook. This step is not necessary but it allows the meat to be more juicier and cook evenly.

2. Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides making sure to get nice colouring on all the sides. Again, if you want to skip this step you can but this step gives them a caramelized flavour and a gorgeous colour.

3. While the short ribs are browning, turn your slow cooker on high and add all the other meat filling ingredients. Once your meat is browned, place it in the slow cooker. Place the cover on top and cook on high for 4 - 5 hours or on low for 6 - 8 hours. You want the meat to be tender and be able to shred with no effort.

1. While you are waiting for the meat to cook, you can make the tortillas. In a bowl, add the water and whisk in the psyllium powder. Let mixture sit for 10 minutes, so that the psyllium can fully rehydrate and form a thick gel.

2. In another large bowl, add the teff flour, baking powder, and sea salt, mixing well with a clean whisk or fork. Add the reserved psyllium gel and olive oil and kneed until a dough is formed. You can also use a stand mixer for this step if you dont want to use your hands. This could take around 5 minutes or so. Let the dough stand for 15 minutes. This will make the dough less sticky and easier to work with. You can also refrigerate it at this point in a zip-top bag for up to 2 days and roll out the chilled dough when ready.

3. Divide the dough into 20 equally sized pieces and flatten into small disks. Ulternatively, you can roll out the dough and use a circle cutter to make your tortillas.

4. Using two pieces of parchment, take a ball of dough and gently roll with a rolling pin. You don’t want to push too hard, as it can tend to rip the dough. Try to roll out the tortillas as thin as possible, aiming for 6-inch circles.Repeat with remaining dough.
   

5. To cook the tortillas, heat a large cast iron griddle or skillet over medium heat and lightly grease. It is easiest to work with a heavy griddle or skillet with short sides. Carefully place the rolled tortillas onto the hot skillet.

6. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in spots and the tortilla looks cooked around the edges. Each tortilla should take about 2 to 4 minutes to cook per side. If this is taking a long time, you can increase the heat. If the pan starts smoking or cooking the tortillas too quickly, you can adjust the heat down a bit.

7. Transfer the cooked tortillas to plate and continue with the remaining tortillas, adjusting the heat as needed. You can cover them with a towel if you want to keep them warm.

8. If you’re not eating them all right away, you can place the extras in a zip-top bag and refrigerate or freeze for later use.

9. Once your meat is done, your tortillas are cooked, and your toppings are chopped, you are ready to start creating your tacos! I added a list of toppings that I like on my tacos but the list is endless.