Blazin Short Rib Tacos With Roasted Peppers Food

SHORT RIB TACOS

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.

BEEF AND CORN TACOS WITH GARLICKY ROASTED PEPPERS

Steps:

• Preheat oven to 450 degrees F; On a rimmed baking sheet, toss the bell peppers with garlic and 1 tablespoon of the oil, and season with salt and pepper.
• Roast peppers until tender.
• Meanwhile, heat remaining oil in a skillet over medium high heat; cook onion, seasoned with a little salt, until it begins to brown, about 3 to 5 minutes.
• Stir in beef, corn, chili powder and cook, stirring occasionally, until beef is browned, 6 to 8 minutes more.
• Divide beef and corn mixture among tortillas and top with desired serving ingredients; serve with roasted peppers and lime wedges.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS

Steps:

• Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend.
• Add steaks; turn to coat.
• Let stand at room temperature 1 hour, or cover and refrigerate overnight.
• Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides.
• Enclose peppers in paper bag 10 minutes.
• Peel, seed and cut peppers into 1/2-inch-wide strips.
• Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend.
• Add peppers.
• Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.).
• Prepare barbecue (medium-high heat).
• Remove steaks from marinade; pat dry.
• Sprinkle steaks with salt and pepper.
• Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
• Transfer to cutting board.
• Let stand 5 minutes.
• Cut steaks diagonally into thin slices.
• Divide meat among plates.
• Spoon peppers next to meat.
• Pour any juices from cutting board over peppers.
• Sprinkle with parsley and serve.