Chef Blessing's Cherry Chipotle Braised Beef Short Rib Taco
INGREDIENTS
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Yield: 6 portions, 3 tacos per person
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Ingredients
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• 4-5 cups braised beef Short Ribs
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• 18 each 4 inch fresh corn tacos
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• 2 cups shredded ice berg lettuce
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• ½ cup picked Cilantro leaves
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• 1 cup pickled red onions
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For the Short Rib
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• 8 boneless beef short ribs (about 6 ounces each)
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• 3 tablespoons kosher salt
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• 2 tablespoons black pepper
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• 4 tablespoons olive oil
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• 2 cups chopped onions
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• 2 cups chopped celery
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• 2 cups chopped carrots
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• 2 cups red wine
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• 1 can chipotle in adobo, 4 oz
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• 2 cups black cherry juice
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• 1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
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• 2 sprigs fresh rosemary
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• 4 sprigs fresh thyme
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• Chicken stock, enough to cover ribs (about 32 ounces) For the Corn Tortillas
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Yield 18 tortillas
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• 1 lb. (4 cups) fine-grind masa harina
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• 4 to 5-1/2 cups warm water (about 100°F)
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• ½ tsp. kosher salt For the pickled red onions
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• 1 large red onion, peeled and sliced into medium julienne strips
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• 1 cup water
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• 1 cup white vinegar
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• ½ cup granulated sugar
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• 2 tbs whole cumin seeds
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• Bring the water, vinegar, sugar and cumin seeds to a boil, reduce to a simmer and cook slowly for 6-8 minutes.
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• Strain and pour pickling liquid over onions.
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• Cover onions with plastic wrap and let sit until cool, about ½ hour.
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• Refrigerate and reserve
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