Blazin' Short Rib Tacos with Roasted Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 42
- Saturated Fat
- 14
- Carbohydrates
- 52
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 40
- Cholesterol
- 115
- Sodium
- 1712
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
Ingredients
2 tablespoons grapeseed oil
4 (6-ounce) boneless short ribs
Salt and freshly cracked black pepper
1 onion, sliced
3 tablespoons minced garlic
2 chipotles, minced
1/2 cup hot salsa
1 quart beef stock
1 jar fire roasted whole red peppers, drained and patted dry
1 jar fire roasted whole yellow peppers, drained and patted dry
1/4 cup chopped cilantro leaves
4 to 6 flour tortillas
2 limes, cut in wedges, for garnish
Directions
- Preheat the oven to 400 degrees F.
- In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter.
- In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours.
- Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers.
- Garnish with lime wedges and serve.