Short Rib barrio Tacos:
- 5 to 7 lbs. of teXga short ribs, thawed
- Olive oil
- Fajita seasoning
- 5-7 dried peppers for adobo sauce creation
- 10 garlic gloves
- 1 white onion diced
- 1.5 TBS of better than bouillon garlic paste
- 3 cups beef broth
- 1 cup white vinegar
- 1/2 tsp cumin
- 1 TBS Mexican Oregano
- 1 TBS Mexican Cinnamon
- 1, 6oz. can tomato paste
- 3 bay leaves
- Salt & Pepper
- Drizzle short ribs with olive oil and cover in your favorite seasoning
- Sear all sides of your short ribs. It just takes few minutes.
- Next you make a chili pepper /adobo sauce that you’ll braise your short ribs in.
- We picked up a bag of dried peppers at Wal Mart (5 peppers). Be sure to cut the stems off and try to get as many of the seeds out too to limit the heat of the sauce.
- Cook down peppers for 10 mins with 10 cloves of garlic and 1 cups of water and 1 cup of beef broth (add more broth if needed)
Then pour peppers into a blender and add:
2 cups beef stock
1 cup white vinegar
1 diced onion
1/2 teaspoon cumin
1 TBS oregano
1 TBS cinnamon
1 6 oz can tomato paste
3 bay leaves
*Extra: I’d add a spoon of the ‘better than bullion garlic’ to the blend! It just adds an additional depth of savory, salty flavor to the sauce.
Then add your seared short ribs back to a dutch oven and pour your adobe sauce over it and cook over low heat.
Check short ribs once a hour for 3 to four hours. Make sure you do not run out of liquid in your braise!
Then pull your short rib off the stove top, debone and shred.
*Don’t throw away your adobo sauce yet! Using a Blackstone or flat cook top, dip your corn tortillas in the adobo sauce and put them on the flat top. Then top with your short rib, Mexican cheese,& cilantro. Fold the tortilla over to make a taco and so that all cheese melts.