blazin' short rib tacos with roasted peppers
(1 rating)
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We love BBQ and Mexican food big time. This recipe is a combination of both. The chipotle lends a flavor of smoke that makes these tacos 'da bomb'. I think you'll like them.
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(1 rating)
Ingredients For blazin' short rib tacos with roasted peppers
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• 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 pepp
How To Make blazin' short rib tacos with roasted peppers
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1Preheat the oven to 400 degrees F. 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. 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. 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. • Garnish with lime wedges and serve NOTE: USE PRESSURE COOKER TO COOK THE SHORT RIBS TO CUT THE PREP. TIME.
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