Red Chile Short Rib Tacos

Red Chile Short Rib Tacos might be a good recipe to expand your main course recipe box. This gluten free and dairy free recipe serves 8 and costs $3.53 per serving. One portion of this dish contains around 29g of protein, 27g of fat, and a total of 524 calories. It is brought to you by Foodnetwork. A mixture of taco shells, chile peppers, port, and a handful of other ingredients are all it takes to make this recipe so flavorful. 11 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 3 hours and 40 minutes. This recipe is typical of Mexican cuisine. With a spoonacular score of 72%, this dish is solid. If you like this recipe, take a look at these similar recipes: Korean beef stew tacos (a.k.a. my version of Kogi BBQ’s short-rib tacos), Korean Short Rib Tacos, and Sweet and Spicy Short Rib Tacos.

Servings: 8

Preparation duration: 180 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate. Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer. Remove from the heat and let steep, 15 minutes. Discard all but 3 tablespoons oil from the Dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes. Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot. Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes. Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, Queso Sauce, Pickled Onions and Chile Relish. Melt 1 tablespoon butter in a saucepan over medium-high heat. Whisk in 1 tablespoon flour; cook 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes. Remove from the heat and stir in 3 cups grated Monterey jack and 1/4 cup grated parmesan; season with salt and pepper. Serve warm. Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally. Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving. Photograph by Andrew MCcaul

 

Step by step:

1. Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper.

2. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total.

3. Remove to a plate.

4. Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer.

5. Remove from the heat and let steep, 15 minutes.

6. Discard all but 3 tablespoons oil from the Dutch oven.

7. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute.

8. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes.

9. Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot. Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes.

10. Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat.

11. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper.

12. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, Queso Sauce, Pickled Onions and Chile Relish.

13. Melt 1 tablespoon butter in a saucepan over medium-high heat.

14. Whisk in 1 tablespoon flour; cook 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes.

15. Remove from the heat and stir in 3 cups grated Monterey jack and 1/4 cup grated parmesan; season with salt and pepper.

16. Serve warm.

17. Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan.

18. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.

19. Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice.

20. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving.

21. Photograph by Andrew MCcaul

Nutrition Information:

covered percent of daily need