Short Rib Tacos
7:12 PM
With this recipe I found that:
1. I do not like corn tortillas.
2. I do not like corn tortillas.
3. I do not like corn tortillas.
4. Lime (and lemon) juice makes everything better.
5. I could eat the cucumber pineapple salsa in a bowl-all by itself.
Ingredients:
1 pack of short ribs
1 pack of small tortillas
1/2 cup of fresh cilantro
1 whole pineapple
1 cucumber
1/2 cup sour cream
1 tbspn. Paprika
1 tbpsn. Brown Sugar
1 tspn. Pepper
1 tbspn. Dry Mustard
1 tbpn. Apple Cider Vinegar
1 tspn. Sea Salt
1 tspn. Cumin
Sauces:
Cilantro Sauce
Taco sauce
Green Chili Verde
1. In a bowl, combine rinsed short ribs. Rub ribs with dry mustard, ground pepper, cumin, brown sugar, paprika, sea salt, and apple cider vinegar.
2. Mix and marinate for two hours.
3. To make salsa, combine, diced cucumber, 1/2 cup of pineapple and cilantro in a bowl. Mix and refrigerate. Then, combine 1/2 cup of sour cream and 1/4 cup of chopped cilantro to make cilantro sauce.
4. Remove short ribs from fridge. Heat dutch oven or skillet on medium high heat. Sear short ribs in oven two minutes per side.
5. Add homemade stock to pot and three thick slices of pineapple. Cover and cook for two-three hours (until tender).
6. Shred meat. Top tortilla and serve.
Enjoy!
Watch my video here.
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