Tuesday, February 21, 2012

Spicy Beef Short Rib Tacos

I love this taco recipe... they're warm and spicy and not anything like a ground beef taco, which in my opinion is the best part about them.

I came across a recipe on the food network website that sounded awesome, but a little too spicy for our family with 2 small children. So we modified it, and the end result was phenomenal! Now you can tweak this to suit your liking of spicy but this recipe is a happy medium.

*You will need a pot with a lid that are both oven safe.

Recipe takes approx. 2.25 hours, but the results are worth it.

Oil - I use extra virgin olive oil
1 lb boneless beef short ribs (this will feed roughly 4 people)
1 onion
2-3 teaspoons minced garlic ( I use the kind out of the tube just cause it makes my life simpler)
1 quart beef stock
1/2 cup salsa
1 jar fire roasted red peppers
1 can fire roasted tomatoes
2 chopped chipotles in adobo sauce
Smoked paprika

Preheat oven to 400 degrees, dice one whole onion, chop 2 chipotles in adobo and set both aside. Drain can of tomatoes and red peppers and set aside.

First heat a few tablespoons of oil in a pan or dutch oven over medium high heat. Season short ribs with salt and pepper,  place in pan and sear on all sides.
After all sides are browned remove meat from pan and set aside. Add a little extra oil and using the same pot caramelize diced onions for 3-4 minutes, or until soft and golden brown. Then add garlic and mix thoroughly, then immediately add 1 quart beef stock/broth, salsa, chopped chipotles, drained and chopped roasted red peppers and tomatoes, then sprinkle in a good shake (technical term of measurement) of smoked paprika and cumin.
Bring to a boil, then return short ribs to pan, cover and place in the oven on 400 for 1.5 hours...
After 1.5 hours remove meat and shred completely.

Then add meat back to pot of liquid and return to oven for an additional 30 minutes.
This will be your end result... serve this on your choice of tortilla, add toppings and enjoy!