Chef Roberto Espinosa from Tacodeli joins Good Day to make mouth-watering braised short rib tacos.
Braised Short Ribs Tacos
1.25 oz Chile de Arbol (dried or powdered)
1 oz Chile Guajillo
1/2 of large onion (6 oz)
1 lb tomato
15 cloves garlic (1 1/2 oz weight)
1 Tbsp + 1/2 tsp Salt (17.50 ml)
2 1/2 cups Water
2 1/2 pound Beef ribs
1 3/4 pound Beef shank
Pico de gallo to garnish
Crumbled queso fresco to garnish
Pre-season meat with salt and let rest while you prepare the rest of the recipe.
Cut tomatoes in quarters. Slice onion and tomato and peel garlic cloves. Rough chop guajillo and arbol peppers (skip if using powdered versions).
Place above ingredients in bottom of your favorite braising pan or crock pot. Add salt and water. Place meat on top of above ingredients. Braise meat at 425 for 3 hours or in crock pot for 8 hours (while you're at work!)
Remove from oven and cool enough to handle, remove bones. Place braising veggies and liquid in blender and blend fully (careful with hot liquids in blenders). Fold sauce into meat to your taste (you will have extra sauce for other uses).
Make tacos and garnish with pico de gallo and queso fresco. Serve with a lime wedge.