SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
SHORT RIB TACOS
Whenever we go to Houston to visit family, we like to track down cabeza-cow's head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. -Anai Yost, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.
Nutrition Facts : Calories 508 calories, Fat 26g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 557mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 37g protein.
RED CHILE SHORT RIB TACOS
Provided by Bobby Flay
Time 3h40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate.
- Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer. Remove from the heat and let steep, 15 minutes.
- Discard all but 3 tablespoons oil from the Dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes. Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot. Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes.
- Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, Queso Sauce, Pickled Onions and Chile Relish.
- Melt 1 tablespoon butter in a saucepan over medium-high heat. Whisk in 1 tablespoon flour; cook 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes. Remove from the heat and stir in 3 cups grated Monterey jack and 1/4 cup grated parmesan; season with salt and pepper. Serve warm.
- Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.
- Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving.
LOCO MOCO SHORT RIB TACOS RECIPE BY TASTY
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!
Provided by Tikeyah Whittle
Categories Appetizers
Time 3h45m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Season the short ribs on all sides with the salt and pepper.
- Turn the Instant Pot to sauté mode and set the timer to 40 minutes. Add the canola oil and heat until shimmering. Sear the short ribs on all sides until golden brown, 3-4 minutes per side. Remove the short ribs from the Instant Pot.
- Add the 1-inch onion pieces, crushed garlic, soy sauce, Worcestershire sauce, beef stock, and sugar to the Instant Pot and stir to combine. Return the short ribs to the pot, secure the lid, and set the valve to sealing. Pressure cook for 45 minutes. Let the pressure naturally release for 15 minutes, then manually release the remaining pressure. Remove the short ribs from the Instant Pot and transfer to a bowl to cool. Strain the braising liquid, discarding the solids, and transfer to the refrigerator to cool for 1-2 hours, until the fat rises to the surface and solidifies.
- Once the meat is cool enough to handle, remove the bones and any tough connective tissue, and break up into bite-size pieces. Cover the meat and refrigerate until ready to use.
- Once the braising liquid has cooled, remove from the refrigerator. Reserve 2 tablespoons of the solidified fat and discard the rest. Reserve the braising liquid.
- Melt the reserved fat in a medium skillet over medium heat. Add the diced onion and cook until softened and beginning to caramelize, 8-10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the ketchup and stir to incorporate. Add the flour and stir to coat evenly. Cook for 2-3 minutes, until the flour is no longer raw. Pour in the reserved braising liquid and whisk until everything is well incorporated. Bring to a simmer and cook for 4-6 minutes, until thickened. Transfer 1 cup of the gravy to a liquid measuring cup and set aside.
- Add the reserved short rib meat to the remaining gravy in the pan and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
- Using an immersion blender, blend the reserved gravy until smooth.
- Make the rice taco shells: Add the steamed rice and ½ cup (60 g) flour to a food processor and pulse 10-12 times, until the rice is broken down and a sticky, dense dough begins to form.
- Transfer the dough to a floured surface and sprinkle with more flour. Knead for 1-2 minutes, until the dough is still tacky, but not so much that it sticks to your hands, adding more flour little by little as necessary.
- Portion the dough into 8 equal pieces, each about 3 ounces/the size of a lime. With wet hands, roll each piece into a smooth ball.
- Add the remaining 2 cups of flour to a plate or baking sheet.
- Set a sheet of parchment paper in front of you and spray a small circle on either side with nonstick spray. Place a rice ball on a circle and fold the other side of the parchment over to cover. Press down with a skillet to flatten the rice ball into a 4-inch-wide circle. Gently roll over the tortilla with a rolling pin to thin, if necessary. Carefully remove the tortilla from the parchment paper and dredge in the flour. Set aside and repeat with the remaining tortillas.
- Heat the canola oil in a large skillet over medium-high heat until the temperature reaches 375°F (190°C).
- Working 1 at a time, fry each tortilla for 45-60 seconds, then carefully flip (the tortilla should puff up) and fry for another minute or so, until golden brown on both sides. Remove the tortilla from the pan and shake off any excess oil, then transfer to a paper towel-lined plate to drain before gently placing into a taco stand to shape. Season lightly with salt. Repeat with the remaining tortillas.
- Assemble the tacos: Fill each rice tortilla with about ½ cup of the short rib meat. Top each taco with a fried egg and drizzle with the gravy. Garnish with green onions and black pepper.
- Enjoy!
SHORT RIB TACOS
Steps:
- heat canola oil in large, heavy dutch oven and either heat oven to 425F or start your grill if you'd like to do the long slow cook on the grill (I highly recommend this method!) rinse short ribs, pat dry sprinkle salt, pepper and seasoning mix on all sides rub generously with prepared horseradish sprinkle with flour so that all sides are lightly coated add beef to heated pan and sear well on all sides -- you really want to get a good coating on the beef -- if the coating sticks to the pan, don't worry, it will deglaze add chopped shallots and garlic to pan deglaze with wine, let it cook down a bit add chipotle peppers and tomato paste add beef stock add spices & honey stir well, bring up to a simmer, cover and place in oven or on grill If cooking in oven reduce heat after 20 - 25 minutes and cook at 300 - 325F for about four hours. If cooking on grill, place on grill, cover and cook low and slow for about 4 hours, stirring occasionally With one hour to go, add carrots to pot, stir in and cover; continue to cook for about 45 minutes to one hour. After about four hours, beef will be easy to pull apart and liquid will have cooked down to rich, spicy jus. Pull beef apart and serve with jus, warm tortillas, guacamole, and salsa.
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4.5/5 (15)Author Sohla El-WayllyServings 4Estimated Reading Time 4 mins
- Cut ½ medium head of cabbage in half lengthwise and remove core; discard. Slice cabbage crosswise into very thin strips (as thin as you can). Transfer to a large bowl and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. (heaping) Morton kosher salt. Massage gently with your hands to work in salt and soften cabbage a bit. Set aside.
- Toast 5 unpeeled garlic cloves in a dry small skillet over medium-high heat, until skins are deeply charred on both sides, 5–7 minutes. Let cool a few minutes and peel garlic. Place in blender along with 2–3 canned chipotle chiles in adobo (add 3 if spicy is your thing) and 1 Tbsp. adobo sauce, ⅓ cup (packed) dark brown sugar, 2 Tbsp. distilled white vinegar, 1 tsp. Diamond Crystal or ½ tsp. (heaping) Morton kosher salt, ½ tsp. freshly ground black pepper, and ½ cup water. Blend until smooth. Transfer salsa to a small bowl.
- Prepare a grill for medium heat. Clean and oil grate. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; drizzle evenly with vegetable oil. Grill, rotating every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 120°, 7–12 minutes, depending on the thickness of your ribs. Brush ribs with salsa and continue to grill, turning every minute or less, until shiny, glazed, and thermometer registers 130°, about 3 minutes. Transfer to a cutting board and let rest 20 minutes.
- If you don’t have a grill: Heat 2 Tbsp. vegetable oil in a large cast-iron skillet over medium-high. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (no need to rub with oil) and cook, turning every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 125°, 5–10 minutes, depending on the thickness of your ribs. Brush with salsa and continue to cook until glaze has darkened in color, about 15 seconds per side. Repeat process with another layer of salsa. Transfer to a cutting board and let rest 20 minutes.
TEXAS CHILE SHORT RIB TACOS RECIPE - FOOD & WINE
2017-02-14 Step 2. Preheat the broiler and position a rack 4 to 6 inches from the heat. On a large rimmed baking sheet, toss the onions and garlic with 1 …
From foodandwine.com
5/5 (3)Category BeefServings 6Total Time 3 hrs 30 mins
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5/5 (3)Category BeefServings 6Total Time 3 hrs 30 mins
- Season the short ribs with 2 teaspoons of salt, then cover and refrigerate for at least 1 hour or up to 1 day.
- Preheat the broiler and position a rack 4 to 6 inches from the heat. On a large rimmed baking sheet, toss the onions and garlic with 1 teaspoon of the oil and season with salt and pepper. Broil for 10 to 12 minutes, until the onions and garlic are charred in spots. Let cool, then discard the garlic skins. Reduce the oven temperature to 325°.
- In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add the ancho and pasilla chiles and toast over moderate heat, turning occasionally, until they are fragrant and pliable, about 2 minutes. Add the beef stock, remove from the heat, cover and let stand until the chiles are softened, about 5 minutes. In a blender, working in 2 batches, puree the chopped tomatoes with the chocolate chips, onions, garlic and the chiles and their soaking liquid until smooth; season with salt and pepper. Wipe out the casserole.
- Pat the short ribs dry with paper towels. In the casserole, heat the remaining 2 tablespoons of oil until shimmering. Add half of the ribs and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer to a plate and repeat with the remaining short ribs. Add the sauce and return the first batch of short ribs and their juices to the casserole. Bring to a simmer, cover and braise in the oven for about 2 hours, until the short ribs are very tender.
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2014-03-25 Instructions. Pre-heat oven to 300 F. Generously salt and pepper all sides of the short ribs. (Use more salt than you think) Heat oil in a heavy …
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4.3/5 (6)Total Time 3 hrs 30 minsCategory MainCalories 655 per serving
From feastingathome.com
4.3/5 (6)Total Time 3 hrs 30 minsCategory MainCalories 655 per serving
- Generously salt and pepper all sides of the short ribs. (Use more salt than you think) Heat oil in a heavy bottom Dutch oven over medium high heat. When the oil is hot,add the ribs and brown all sides of the ribs – be patient, it takes time and this step is quite important. If splattering, cover partially with a lid. You want a nice deep color on all sides. This is crucial! Be careful not to overcrowd ( you may want to do in batches). Once they are nice and brown, remove and set aside.
- In the same pot, turn heat to down medium and add onions and whole garlic, stirring constantly until golden brown and just tender about 3-4 minutes. Add cumin, cinnamon stick, allspice, oregano and bay leaves, and stir for 1-2 minutes. Add chilies, beer, stock, and brown sugar and give a stir, and place the short ribs in the liquid with the bone sticking strait up. Liquid will just come to the top of the ribs.
- Turn heat to high, bring to a boil. Cover with a tight fitting lid …or with two-three layers of foil, creating a tight seal. Place in the middle of the hot oven and bake for 3 hours, without opening the lid.
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