These tacos were inspired by a popular Hawaiian dish called loco moco, which features a bed or rice topped with a beef patty, gravy, and an over-easy egg. In our version, we deep fry a mixture of rice and flour into crispy taco shells and fill them with deliciously tender braised short ribs, a fried egg, and flavorful gravy made from the short rib braising!

Quick Info

⏱️ 225 min • 🍽️ 8 servings • ⭐ 88%

Nutrition

980 cal • 49g protein • 124g carbs • 29g fat

Tags

[North American] • [Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [High-Protein] • [Low-Sugar] • [High-Fiber]

Ingredients

• 3 pounds bone-in beef short ribs
• 2½ teaspoons kosher salt, plus more to taste
• 1½ teaspoons freshly ground black pepper, plus more to taste
• 1 tablespoon canola oil
• ½ medium yellow onion, cut into 1-inch pieces , plus ½, diced
• 3 cloves garlic, crushed, plus 3 cloves, minced
• 2½ tablespoons light soy sauce
• 1½ teaspoons Worcestershire sauce
• 1½ cups low-sodium beef stock
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 2 tablespoons all-purpose flour
• 4 cups steamed short-grain rice
• 2½ cups all-purpose flour, divided, plus more for dusting
• Nonstick cooking spray, for greasing
• 2 cups canola oil
• Kosher salt, to taste
• 8 fried eggs
• 2 tablespoons thinly sliced green onions, white and light green parts
• Freshly ground black pepper, to taste
• Instant Pot
• Taco stand

Instructions Preview

1. Season the short ribs on all sides with th…
2. Turn the Instant Pot to sauté mode and set…
3. Add the 1-inch onion pieces, crushed garli…

…and 14 more steps

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Recipe by: Tikeyah Whittle • From: Tasty