Blazin' Short Rib Tacos with Roasted Peppers (Aaron McCargo, Jr.) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
2 tablespoons grapeseed oil |
4 (6-ounce) boneless short ribs |
salt and freshly cracked black pepper |
1 onion, sliced |
3 tablespoons minced garlic |
2 chipotles, minced |
1/2 cup hot salsa |
1 quart beef stock |
1 jar fire roasted whole red peppers, drained and patted dry |
1 jar fire roasted whole yellow peppers, drained and patted dry |
1/4 cup chopped cilantro leaves |
4 to 6 flour tortillas |
2 limes, cut in wedges, for garnish |
garnish with lime wedges and serve. |
Directions:
1. Preheat the oven to 400 degrees F.
2. In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter.
3. In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours.
4. Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers.
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