LA Short Rib Taco Meat
LA Short Rib Taco Meat
Inspired by our recent trip to LA, I created this amazing bowl of tender short rib meat. Substitute any other meat you like.
Equipment
Ingredients
- 2 ancho chilies
- 1½ lbs beef short ribs
- 1¼ tsp sea salt
- 2 tbsp canola oil
- 1 cup onion chopped
- 2 garlic cloves whole
- 1 tbsp mole pre paired
- 1 tsp cumin ground
- 32 oz beef stock
Instructions
- Soak ancho chilies in boiling water for 10 minutes until soft
- Remove the stem and seeds, set aside along with one cup of the soaking water, strained,
- Rub short ribs with 1 tsp of the salt
- Heat the canola oil in a Dutch oven and brown the meat about 3 minutes on each side
- Remove meat and pour off all but 2 tbsp of the pan grease
- Add the chopped onion and garlic cloves, and sauté 5 minutes
- Add ancho chili and the mole and cook 1 minute, stirring
- Add cumin and ¼ tsp salt and stir
- Add the reserved cup of ancho liquid and the beef stock and bring to a boil
- Return the meat to the Dutch oven and place in a 325° oven for 2 hours
- Remove the meat and let rest for 10 minutes
- Shred the meat and place in a bowl
- When the pan sauce has cooled, place in a blender or food processer and blend
- Serve with your favorite taco toppings, and drizzle on some of the pan sauce.
Notes
Safety Tip: I always place and hold a kitchen towel over the lid of my blender when pureeing warm or hot liquids. This provides an extra layer of protection against hot liquids blowing the top off the blender.
Bonus: This recipe makes a lot of pan sauce you can cook way more meat than I did or save the sauce to make a tortilla soup. It freezes well.
Nutrition
Calories: 333kcalCarbohydrates: 8gProtein: 29gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 73mgSodium: 1260mgPotassium: 960mgFiber: 1gSugar: 3gVitamin A: 79IUVitamin C: 4mgCalcium: 46mgIron: 4mg
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