Main Dish

Grilled Achiote Beef Short Rib Tacos

Kendall-Jackson Wine Estate & Gardens

5007 Fulton Road
Fulton, CA 95439

Exactly what constitutes a true taco varies from region to region in both the United States and Mexico. For our version, we have filled our tacos with achiote-rubbed beef, Monterey jack cheese and sour cream. The combination of smoky beef and salty cheese stands up to the complexity of our Grand Reserve Cabernet Sauvignon.

Achiote Beef Short Ribs

  • 2 tablespoons achiote paste
  • 2 tablespoons vegetable oil
  • 1 pound boneless beef short ribs, thinly sliced Korean-style (ask your butcher to do this)
  • Kosher salt
Prepare a medium-hot mesquite fire in a grill.

In a small bowl, combine the achiote paste and vegetable oil and mix thoroughly. Rub the short ribs all over with the achiote mixture and season generously with salt. Grill the ribs, turning once, until medium-rare, 2 to 3 minutes per side. 

Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Slice the beef very thinly against the grain, and remove any excess fat or sinew. Adjust the seasoning with salt.

Assembly and Serving

  • 2 tablespoons vegetable oil
  • 8 corn tortillas
  • 1/2 cup grated Monterey jack cheese
  • 1/2 bunch fresh cilantro, leaves picked
  • 3 radishes, thinly shaved
  • 1/2 cup sour cream
In a large, heavy fry pan, warm 1 teaspoon of the vegetable oil. Lightly toast the tortillas on both sides, adding more oil to the pan as needed. Wrap them in a clean kitchen towel and keep warm.  

To assemble, cover half of each tortilla with 1 tablespoon cheese, a small handful of cilantro leaves, 2 ounces beef, 2 radish slices and 1 tablespoon sour cream. Fold each tortilla in half and serve hot.