Red Chile Short Rib Tacos

Name: Red Chile Short Rib Tacos
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 dried ancho chile peppers, stemmed and seeded; 1 kilograms bone-in beef short ribs, fat trimmed; 59 milliliters canola oil; 710 milliliters chicken stock; 2 dried New Mexico chile peppers, stemmed and seeded; 4 dried cascabel chile peppers, stemmed and seeded; 8 servings Cilantro, for topping; 237 milliliters dry red wine; 6 cloves garlic, smashed; 8 servings Kosher salt and freshly ground pepper; 1 large Spanish onion, chopped; 118 milliliters port; 16 hard corn taco shells; 12 sprigs thyme

Red Chile Short Rib Tacos might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 24g of protein, 59g of fat, and This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 3 hours and 40 minutes. It is a good option if you're following a gluten free and dairy free diet. k.a. my version of Kogi BBQ’s short-rib tacos), and Beef Short Ribs With Chile Rub.

Instructions

Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Equipment you will use

Oven

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.

Ingredients you will need

Canola Oil

Beef Short Ribs

Equipment you will use

Dutch Oven

Remove to a plate.

Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer.

Ingredients you will need

Dried Chili Pepper

Stock

Equipment you will use

Sauce Pan

Remove from the heat and let steep, 15 minutes.

Discard all but 3 tablespoons oil from the Dutch oven.

Ingredients you will need

Cooking Oil

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Dutch Oven

Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute.

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Garlic

Onion

Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes.

Ingredients you will need

Red Wine

Port

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.

Ingredients you will need

Beef Short Ribs

Chili Pepper

Stock

Thyme

Meat

Equipment you will use

Oven

Pot

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.

Ingredients you will need

Beef Short Ribs

Bone

Meat

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Bowl

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.

Ingredients you will need

Salt And Pepper

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Frying Pan

Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, Queso Sauce, Pickled Onions and Chile Relish.

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Pickled Onion

Taco Shells

Cilantro

Sauce

Chili Pepper

Meat

Melt 1 tablespoon butter in a saucepan over medium-high heat.

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Butter

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Sauce Pan

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.

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Whole Milk

All Purpose Flour

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Whisk

Remove from the heat and stir in 3 cups grated Monterey jack and 1/4 cup grated parmesan; season with salt and pepper.

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Salt And Pepper

Monterey Jack Cheese

Parmesan

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.

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Red Wine Vinegar

Lime Juice

Sugar

Salt

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Sauce Pan

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.

Ingredients you will need

Red Onion

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Bowl

Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice.

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Poblano Pepper

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Bowl

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.

Ingredients you will need

Piquillo Pepper

Salt And Pepper

Canola Oil

Cilantro

Honey

Juice

Lime

Equipment you will use

Bowl

Photograph by Andrew MCcaul

Equipment

Ingredients

Servings:

dried ancho chile peppers, stemmed and seeded 1kilograms

bone-in beef short ribs, fat trimmed 59milliliters

canola oil 710milliliters

chicken stock 2

dried New Mexico chile peppers, stemmed and seeded 4

dried cascabel chile peppers, stemmed and seeded 8servings

Cilantro, for topping 237milliliters

dry red wine 6cloves

garlic, smashed 8servings

Kosher salt and freshly ground pepper 1large

Spanish onion, chopped 118milliliters

port 16

hard corn taco shells 12sprigs

thyme

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.