Short Rib Tacos

This recipe was inspired by Sam the Cooking guy! We love watching him!  He used some ingredients that I wasn’t crazy about, so I left them out and added a few of my own. I tend to do that with most other peoples recipes and encourage you to do the same.

Serves
Prep Time
Cook Time
Total Time

Ingredients

  • 4 Dried Guajillo peppers – seeded
  • 3 Dried Pasilla peppers – seeded
  • 2 Cups boiling beef broth
  • 3lbs Boneless short rib cut into chunks (or pork roast if you choose )
  • 1 large chopped onion
  • 6 cloves minced garlic
  • 3 TBLS Apple cider vinegar
  • 1 TBLS Oregano
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 2 TBLS Mashed Chipotle
  • 15 oz can Diced tomatoes

Instructions

  • Remove all seeds from dried peppers and place in a blender
  • Bring beef broth to a boil and pour over peppers, place lid on blender and let sit for 12-20 minutes
  • Place 1 TBLS oil in a dutch oven and heat on high –  salt and pepper  meat and brown on all sides
  • Remove meat and add chopped onion and sauté until translucent
  • Add minced garlic cook for 2 minutes
  • Add vinegar and scrape the “fond” off the bottom _ Fond is the yummy bits that are on the bottom of the pot.
  • Let it cook down for 3-5 minutes until most liquid has cooked off.
  • Add in seared meat
  • Open the lid to the now softened peppers and add remainder ingredients and blend till well blended
  • Pour over meat. Should barely cover all meet.
  • Cover and cook on 350 for approximately 3-4 hours (stirring occasionally) Or until the meat pulls away with a fork.
  • Stir all the juices from meat and sauce well and serve with tortilla or taco shells.