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Tequila Habanero Country Rib Pork Tacos with sishito peppers, bell peppers, cojita and caramelized onions are the most delicious pork tacos ever!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Crave worthy Tequila Habanero Country Rib Pork Tacos
I love country rib tacos – they are one of the best ways to eat country/short ribs, ever.
Country ribs (and short ribs) are rich and full of flavor – and are super easy to make. After a quick browning, you can chuck them in a dutch oven or slow cooker and come back in a few hours to a delicious, decadent meal.
But toss them in tacos with some onions, a few types of peppers, and cotija cheese?
Then you have something magical!
I can’t under-sell these tacos, because they are that good.
How to make Tequila Habanero Country Rib Pork Tacos
First you will want to assemble the following ingredients:
- 2 tbsp olive oil
- 1 large onion, halved and then sliced into strips
- 1 bell pepper, sliced into strips
- 6 flour tortillas, uncooked
- 2 cups cotija cheese
- 6-12 blistered shishito peppers
TEQUILA LIME PORK RIB MEAT
- 3 lbs country pork ribs, boneless
- 1 cup tequila
- 1/4 cup lime juice
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1/2 tbsp cumin
- 2 tsp habanero peppers, sliced
- 2 cups chicken stock
- 2 tsp sea salt
And really- these are so easy to make!
It’s perfect for parties too- you can set out all of your ingredients and let guests make their own tacos in a little impromptu taco bar!
Adding shishito peppers is a fabulous accompaniment to the tacos – it gives a little bit of a bright and citrus-y kick!
In some of the pictures here, I had the stems still on the peppers- but obviously, you need to take them out when you go to eat them.
For the tequila habanero short ribs recipe, head here.
And for the BEST blistered shishito peppers recipe, head here!
Other Delicious Taco Recipes
Tequila Habanero Country Rib Pork Tacos Recipe
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Tequila Habanero Country Rib Pork Tacos
Equipment
- Ninja FD302 Foodi 11-in-1 Pro 6.5 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 4.6 qt. Crisper Plate, Nesting Broil Rack & Recipe Book, Silver/Black
Ingredients
- 2 tbsp olive oil
- 1 large onion, halved and then sliced into strips
- 1 bell pepper, sliced into strips
- 6 flour tortillas, uncooked
- 2 cups cotija cheese
- 6-12 blistered shishito peppers
Tequila Lime Pork Rib Meat
- 3 lbs country pork ribs, boneless
- 1 cup tequila
- ¼ cup lime juice
- 3 garlic cloves, minced
- 2 tbsp chili powder
- ½ tbsp cumin
- 2 tsp habanero peppers, sliced
- 2 cups chicken stock
- 2 tsp sea salt
Instructions
- Add the pork ribs, tequila, lime juice, cloves, chili powder, cumin, habanero peppers, salt, and chicken stock to a crockpot or pressure cooker.
- Cook on high in a pressure cooker for 80-90 minutes or 5-7 hours on low in a slow cooker. When cooked it should shred easily with two forks.
- In a large pan, heat olive oil until shimmery.
- Add peppers and onions and cook until browned, stirring occasionally to prevent burning, about 15 minutes.
- In a separate pan, add uncooked tortillas on low one at a time and heat until slightly blistered and puffy, about 5 minutes per side. (If using cooked tortillas, just heat them a minute per side in a dry pan).
- When peppers and onions are caramelized, add a little to each tortilla, along with some of the tequila habanero pork rib meat, and 1-2 shishito peppers.
- Top with cotija, serve immediately!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved how mine turned out! New and delicious. I did sear the ribs, but using an instant pot, I’m not sure I would bother again. Added about a bit of water to the instant pot and the cook the ribs on high for 30 minutes. I reserved all the liquid, cooled it, skimmed the fat, and reduced it, then mixed it back with the shredded meat. Amazing. Also would probably have worked as a glaze under the broiler before shredding.
It’s not traditional in the least, but I love the extra brininess of feta and always use it in place of cotija. The salt especially goes well with the sweetness of the honey and carmelized onions.
My last note is That I didn’t have the shishito peppers, so topped with sauteed pobalno peppers and onions.
Thanks for the inspiration and the recipe!