Red Chile Short Rib Tacos 

Recipe adapted from Bobby Flay 

Serves 6 

3 pounds bone-in beef short ribs, fat trimmed 

Sea salt and pepper 

¼ cup canola oil 

3 cups chicken stock 

2 dried anchochile peppers, stemmed and seeded 

1 large sweet onion, chopped 

6 cloves garlic, smashed 

1 cup dry red wine 

½ cup port 

1-2 tablespoons s.a.l.t. sisters Taco Tex-Mex 

7 ounces chorizo, cooked and drained 

soft corn tortillas  

 Preheat oven to 350 degrees. 

Pat the short ribs dry and season all over with salt and pepper.   Heat the 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 minutes.  Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes. Add the 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 Tex-Mex.  Return the short ribs to the pot and add the chorizo, toss to coat.   

Fill the tortillas with the meat; top with salsa verde, pickled red onion and green chile relish. 

 

s.a.l.t. sisters Charmane Andrews Skillen