KOREAN SHORT RIB TACOS
Steps:
- For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C).
- Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
- Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
- For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
- To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
- Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge.
CREAM TACOS: TACOS DE CREMA
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
- Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.
CORN RIBS
Provided by Ree Drummond : Food Network
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper.
- For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside.
- Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook's Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet.
- Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes.
- While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside.
- Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve.
SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
PORK AND CORN TACOS WITH CILANTRO-LIME CREMA
This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.
Provided by vpecchia
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
- Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
- Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
- Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
- Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
- While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
- Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g
SHORT RIB TACOS
Whenever we go to Houston to visit family, we like to track down cabeza-cow's head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. -Anai Yost, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with tongs., Reduce heat to medium. Add carrots and onion to drippings; cook, stirring frequently, until starting to brown, 3-5 minutes. Add cocoa; toast, stirring frequently, until aromatic, 1-2 minutes. Add tomato sauce and beer, stirring to loosen browned bits from pan. Bring to a boil; simmer 2-3 minutes. , Return ribs to pan; add water, if necessary, to cover. Bake, covered, until meat is tender, 2-1/2 to 3 hours. Remove from oven; drain, reserving juices. When cool enough to handle, remove ribs from pan and remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from reserved juices. Return meat and juices to Dutch oven; heat through. Serve on tortillas with pico de gallo and queso fresco.
Nutrition Facts : Calories 508 calories, Fat 26g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 557mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 37g protein.
More about "short rib tacos with corn salsa and crema recipes"
SIMPLE SHORT RIB TACOS WITH HOMEMADE TOMATILLO SALSA
From westviamidwest.com
5/5 (4)Total Time 30 minsCategory MAIN COURSECalories 448 per serving
BEEF SHORT RIB TACOS WITH AVOCADO CREMA - COOKING …
From cooking-therapy.com
10 BEST CORN TORTILLA SOFT TACOS RECIPES | YUMMLY
From yummly.com
SHORT RIB TACOS WITH CILANTRO-LIME SLAW RECIPE | BON …
From bonappetit.com
4.5/5 (16)
- Cut ½ medium head of cabbage in half lengthwise and remove core; discard. Slice cabbage crosswise into very thin strips (as thin as you can). Transfer to a large bowl and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. (heaping) Morton kosher salt. Massage gently with your hands to work in salt and soften cabbage a bit. Set aside.
- Toast 5 unpeeled garlic cloves in a dry small skillet over medium-high heat, until skins are deeply charred on both sides, 5–7 minutes. Let cool a few minutes and peel garlic. Place in blender along with 2–3 canned chipotle chiles in adobo (add 3 if spicy is your thing) and 1 Tbsp. adobo sauce, ⅓ cup (packed) dark brown sugar, 2 Tbsp. distilled white vinegar, 1 tsp. Diamond Crystal or ½ tsp. (heaping) Morton kosher salt, ½ tsp. freshly ground black pepper, and ½ cup water. Blend until smooth. Transfer salsa to a small bowl.
- Prepare a grill for medium heat. Clean and oil grate. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; drizzle evenly with vegetable oil. Grill, rotating every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 120°, 7–12 minutes, depending on the thickness of your ribs. Brush ribs with salsa and continue to grill, turning every minute or less, until shiny, glazed, and thermometer registers 130°, about 3 minutes. Transfer to a cutting board and let rest 20 minutes.
- If you don’t have a grill: Heat 2 Tbsp. vegetable oil in a large cast-iron skillet over medium-high. Season 1½ lb. boneless beef short ribs, preferably 1" thick, with remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (no need to rub with oil) and cook, turning every minute or so, until exterior is deeply browned and crisp and an instant-read thermometer inserted into the thickest part registers 125°, 5–10 minutes, depending on the thickness of your ribs. Brush with salsa and continue to cook until glaze has darkened in color, about 15 seconds per side. Repeat process with another layer of salsa. Transfer to a cutting board and let rest 20 minutes.
LIME RUBBED CHICKEN TACOS WITH CORN GUACAMOLE RECIPE
From foodnetwork.com
Author Avocados From MexicoDifficulty Easy
EASY BRAISED SHORT RIB TACOS RECIPE - BE GREEDY EATS
From begreedyeats.com
Servings 6Total Time 3 hrs 25 mins
CINNAMON SHORT RIB TACOS WITH APPLE AND CARROT SLAW
From trulocal.ca
ROY CHOI’S KOGI SHORT RIB TACOS RECIPE - 2023 - MASTERCLASS
From masterclass.com
GRILLED SALMON TACOS WITH CORN SALSA - RECIPE RUNNER
From reciperunner.com
TACO RECIPES | POPSUGAR LATINA
From popsugar.com
SHORT RIB TACOS WITH CORN SALSA AND CREMA* RECIPE
From recipenode.com
SHORT RIB TACOS WITH CORN SALSA AND CREMA* RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
KOREAN SHORT RIB TACOS RECIPE | JET TILA | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
SHORT RIB TACOS WITH CORN SALSA AND CREMA* – RECIPES NETWORK
From recipenet.org
10 BEST TACO BAKE WITH CORN TORTILLAS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE BEST CORN SALSA - FOODIECRUSH.COM
From foodiecrush.com
You'll also love