HG Cooks
Texas Chile Short Rib Tacos
Recipe and Photo by Food & Wine
Serves 4
Ingredients
3 ½ pounds English-cut beef short ribs
Kosher salt
Pepper
3 large onions, quartered lengthwise
8 skin-on garlic cloves, lightly crushed
3 tbsp plus 1 teaspoon of peanut or canola oil
3 ancho chiles, stemmed and seeded
3 pasilla chiles, stemmed and seeded
2 cups beef stock or low-sodium broth
One 28-ounce can chopped tomatoes
3 tbsp semisweet chocolate chips
Warm small corn tortillas, sliced avocado, sliced radishes, sliced pickled jalapeños, crumbled Cotija or ricotta salata cheese, cilantro leaves and lime wedges, for serving
Instructions
Season the short ribs with 2 teaspoons of salt, then cover and refrigerate for at least 1 hour or up to 1 day.
Preheat the broiler and position a rack 4 to 6 inches from the heat. On a large rimmed baking sheet, toss the onions and garlic with 1 teaspoon of the oil and season with salt and pepper. Broil for 10 to 12 minutes, until the onions and garlic are charred in spots. Let cool, then discard the garlic skins. Reduce the oven temperature to 325°.
In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add the ancho and pasilla chiles and toast over moderate heat, turning occasionally, until they are fragrant and pliable, about 2 minutes. Add the beef stock, remove from the heat, cover and let stand until the chiles are softened, about 5 minutes. In a blender, working in 2 batches, puree the chopped tomatoes with the chocolate chips, onions, garlic and the chiles and their soaking liquid until smooth; season with salt and pepper. Wipe out the casserole.
In a large enameled cast-iron casserole, heat 1 tablespoon of the oil until shimmering. Add the ancho and pasilla chiles and toast over moderate heat, turning occasionally, until they are fragrant and pliable, about 2 minutes. Add the beef stock, remove from the heat, cover and let stand until the chiles are softened, about 5 minutes. In a blender, working in 2 batches, puree the chopped tomatoes with the chocolate chips, onions, garlic and the chiles and their soaking liquid until smooth; season with salt and pepper. Wipe out the casserole.
Transfer the ribs to a plate and let cool slightly, then skim the fat from the surface of the sauce. Shred the meat into bite-size pieces and discard the bones. Return the meat to the sauce and cook over moderately low heat until heated through. Serve the short ribs in warm corn tortillas and garnish with sliced avocado, radishes, pickled jalapeños, crumbled cheese, cilantro leaves and lime wedges.
Do Ahead: The short ribs can be refrigerated in their sauve for up to three days. Reheat gently before serving.
