Sweet And Spicy Short Rib Tacos Food

SWEET AND SPICY SHORT RIBS

Steps:

• Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
• Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
• Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

RED CHILE SHORT RIB TACOS

Steps:

• 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.

SPICY BEEF SHORT RIB TACO

Steps:

• In a stockpot of water seasoned with 1/4 cup each salt and pepper, boil the short ribs until soft and tender, about 5 hours. Drain and let cool. Shred the short ribs with two forks or your hands.
• Place a good portion of shredded beef on a tortilla shell. Top with some sweet chile sauce, diced cilantro and onions.

BLAZIN' SHORT RIB TACOS WITH ROASTED PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter.
• In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours.
• Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers.
• Garnish with lime wedges and serve.