Braised BBQ Beef Short Rib Tacos
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Yield: 6
Ingredients:
1.8 kg beef short ribs
Sauce
¼ cup BBQ sauce
1 teaspoons mustard powder
1 clove garlic
½ onion, minced
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon brown sugar
½ tablespoon Cajun seasoning
1 teaspoon Mexican chilli powder
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon cornflour
Sides:
Quick Red Onion Pickle:
1 red onion
1/2 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1 tablespoon beetroot brine (optional)
1/2 teaspoon wholegrain mustard (optional)
Guacamole:
2 avocados
½ lime
1/3 cup of coriander leaves
Freshly ground pepper
Everything else:
1 ½ limes chopped into wedges
Grated cheese
2 red chiles, sliced finely
Sour cream
18 small corn tortillas
Lettuce, chopped
Radish, sliced finely
Instructions:
Mix together all the sauce ingredients (except the cornflour). Pour it over the short ribs, then put the ribs into a slow cooker and cook on low for 7 hours.
1 hour before serving, prepare your sides.
Quick Red Onion Pickle:
Add the vinegar, sugar, salt, beetroot brine and mustard to a jar, screw on the lid and shake well. Add the onion and give it a good mix. Leave for about an hour before using.
Guacamole:
Remove the flesh from the avocados and roughly chop. Place them in a mortar and use a pestle to crush just some of it, so you are left with a chunky mix. Add a squeeze of lime and the coriander and pepper to taste.
For the meat:
When the ribs are ready, remove them from the slow cooker and use two forks to pull the meat into rough chunks.
Skim the fat off the top of the sauce in the slow cooker, and discard. Heat the remaining sauce in a saucepan and simmer. If it needs thickening, mix the cornflour with 1 teaspoon of water and add to the sauce while stirring. As soon as it thickens, add the beef and mix it all together.
You can either heat the tortillas in the microwave or oven, or you can gently toast them in a frypan. I like this method because they become a little crispier around the edges and you’ll get some little patches that brown which gives a nice flavor.
Serve the whole lot on a large platter and get everyone to dig in.
Notes
I use a standard Australian 20ml tablespoon.
From sugarsaltmagic.com