- • 5-7 lbs. of teXga short ribs, thawed
- • Olive oil
- • Fajita seasoning
- • 5-7 dried peppers for adobo sauce creation
- • 10 garlic cloves
- • 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
- • One 6oz. can tomato paste
- • 3 bay leaves
- • Salt and pepper
A creative taco featuring teXga short ribs OR osso bucco! (
Drizzle short ribs (or osso bucco) with olive oil and cover in your favorite seasoning.
Sear all sides of your short ribs. It takes just a 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 Walmart (5 peppers). Be sure to cut the stems off and try to get as many of the seeds out to limit the heat of the sauce.
Cook down peppers for 10 minutes with 10 cloves of garlic and 1 cup 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
- One 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.
Add your seared short ribs back to a dutch oven and pour your adobo sauce over it and cook over low heat.
Check short ribs (or osso bucco) once an hour for 3-4 hours. Make sure you do not run out of liquid in your braise!
Pull your short rib off the stovetop. Debone and shred.
Don’t throw away your adobo sauce yet! Using a Blackstone or flat cooktop, dip your corn tortillas in the adobo sauce and put them on the flat top. Then top with your short rib, Mexican cheese, and cilantro. Fold the tortilla over to make a taco, and so that all the cheese melts.