- 6
Ingredients
- Queso Sauce:
- 3 3 3 pounds bone-in beef short ribs, fat trimmed
- Kosher salt and freshly ground pepper
- 1/4 1/4 1/4 cup canola oil
- 3 3 3 cups chicken stock
- 2 2 2 dried ancho chile peppers, stemmed and seeded
- 2 2 2 dried New Mexico chile peppers, stemmed and seeded
- 4 4 4 dried cascabel chile peppers, stemmed and seeded
- 1 1 1 large Spanish onion, chopped
- 6 6 6 cloves garlic, smashed
- 1 1 1 cup dry red wine
- 1/2 1/2 1/2 cup port
- 12 12 12 sprigs thyme
- 16 16 16 hard corn taco shells
- Cilantro, queso sauce, pickled red onions and green chile relish, for topping (see recipe)
- Pickled Red Onions:
- Green Chile Relish:
Preparation
Step 1
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.