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In the Kitchen
Recipe courtesy of Aaron McCargo Jr.
Blazin' Short Rib Tacos with Roasted Peppers
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Yield: 4 servings
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- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
- Yield: 4 servings
Ingredients
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.
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