The biggest issue I have when we make tacos is that I always want to make al pastor. There is something about the combination of the spicy, crispy pieces of slowly cooked pork coupled with the sweet tang of a roasted pineapple that I cannot resist. But it simply wouldn’t be fair for me to only make my favorite taco filling when I am trying to teach people about the intricacies of the world of taquiando. So, for the taco party I decided to make beef tacos. For me the perfect taco filling is not only tender and unctuous, but also delightfully crispy. So the best option to accomplish this combination is to use short ribs.
4 lbs bone in short ribs
2 tomatoes
1 onion
2 jalepenos
2 Negra Modelos
8 cloves garlic
H2O (to cover)
2 tablespoons olive oil
Heat a large pot or rondeau until smoking. Add olive oil. Season short ribs liberally with salt. Add ribs to pot until thoroughly browned. Do this in smaller batches so he short ribs are not crowded in the pot. Make sure that you watch how hot the pot gets so they do not turn black. Once the ribs are browned add the vegetables and tomatoes into the same pot. Sweat vegetables until translucent. Add both beers. Add the browned short ribs back to the pot, and enough water to cover. Cover pot, and cook on low for 4 hours. Remove the ribs from the braise, and cover with plastic. Let cool in the refrigerator for 2 hours. Once the ribs have been thoroughly cooled cut them into 1/2 inch cubes. Crisp the short ribs in a sheet tray underneath the broiler, around 4-5 minutes. Serve with heated corn tortillas, diced onion, cilantro, radishes, and any salsa you’d like.
-Geraldito
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