Red Chile Short Rib Tacos Recipe

Red Chile Short Rib Tacos Recipe | Bobby Flay

Difficulty: Intermediate
Servings: 6 to 8
Nutrition Per Serving (1 of 8 servings): Calories 960, Total Fat 76 g, Saturated Fat 30 g, Carbohydrates 32 g, Dietary Fiber 5 g, Sugar 5 g, Protein 30 g, Cholesterol 132 mg, Sodium 925 mg
Total Time: 3 hr 40 min
Preparation Time: 3 hr
Cooking Time: 40 min

Ingredients

• 3 pounds bone-in beef short ribs, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil
• 3 cups chicken broth
• 2 dried ancho chiles, stems and seeds removed
• 2 dried New Mexico chiles, stems and seeds removed
• 4 dried cascabel chiles, stems and seeds removed
• 1 large Spanish onion, chopped
• 6 cloves garlic, crushed
• 1 cup dry red wine
• 1/2 cup port wine
• 12 sprigs fresh thyme
• 16 hard corn taco shells
• Fresh cilantro, for garnish
• Queso Sauce (recipe below), for garnish
• Pickled Red Onions (recipe below), for garnish
• Green Chile Relish (recipe below), for garnish

Directions

1. Heat your oven to 350F. Pat the short ribs dry and season generously with salt and pepper. Warm the canola oil in a large Dutch oven over medium-high heat. Brown the short ribs in batches, about 8 minutes total, turning to brown evenly. Remove ribs to a plate.
2. In a medium saucepan, combine chicken broth with the dried chiles. Bring to a gentle simmer, then remove from heat and let steep for 15 minutes.
3. Pour off all but 3 tablespoons of fat from the Dutch oven. Add the chopped onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook for another minute. Pour in red wine and port, then simmer and stir until the liquid is nearly evaporated, about 12 minutes. Add thyme and the chile-infused stock; bring mixture to a simmer. Return the short ribs to the pot. Cover, place in the oven, and cook until meat is tender, approximately 2 hours and 30 minutes.
4. Take the short ribs out and shred the meat off the bones. Strain the cooking liquid through a sieve into a fat separator and discard excess fat. Pour the liquid into a skillet and bring to a boil, then reduce to a simmer and cook down, stirring occasionally, until it thickens, about 10 to 15 minutes. Season with salt and pepper. Toss the shredded meat in the sauce. Fill the taco shells with the meat mixture and garnish with cilantro, queso sauce, pickled onions, and green chile relish.

Queso Sauce

1. In a saucepan over medium-high heat, melt 1 tablespoon of butter. Whisk in 1 tablespoon of flour and cook for 1 minute. Gradually whisk in 1 1/4 cups warmed whole milk and stir until the sauce thickens, about 5 minutes. Remove from heat and mix in 3 cups grated Monterey Jack cheese and 1/4 cup grated Parmesan. Season with salt and pepper. Serve warm.

Pickled Red Onions

1. In a saucepan, bring 3/4 cup lime juice, 1/4 cup red wine vinegar, 1/4 cup sugar, and 1 tablespoon salt to a boil. Remove from heat and cool for 5 minutes. Toss with 1 thinly sliced red onion in a bowl. Cover and refrigerate for at least 4 hours, stirring occasionally.

Green Chile Relish

1. Broil 2 poblano peppers until blackened on all sides. Transfer to a covered bowl and let steam for 10 minutes. Peel, seed, and dice the peppers. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, juice of 1 lime, 1/4 cup chopped cilantro, salt, and pepper. Let the relish sit for at least 15 minutes before serving.

Photograph by Andrew McCaul. Courtesy of Recipe Iseasy Magazine