Mexican Beef Short Rib Tacos. BAM!
Oh, hi! Hey, there. What’s new? I always have a hard time answering this question when I haven’t seen someone in a super long time . . . um, nothing? Everything? I literally don’t know. Truth be told, the break in social interaction is usually my fault. Sometimes, I get so wrapped up in um, life, I just can’t seem to find the time for, err, the things that are most important.
I don’t think I’m unique in that though (right? right??). Slowing down and making time for what we know is meaningful is somehow surprisingly difficult. Luckily, I have the type of friends and family who, no matter how much time has gone by, can pick up right where we left off and it feels natural.
But that doesn’t mean we shouldn’t make the time. In fact, that was one of my intentions for this year: create more space for family and friends . . . nurture those connections. It was also my intention to develop creatively by posting here more often. Perhaps my only goal should have been to be better at goals. I suppose some of us self improve slower than others . . . .
But I’m working on it. To those I have been able to connect with recently, may we not let time between our next adventure grow so great. To those I have yet to re-align with, you’re in my heart, and I’m always here if you beat me to it ;). And for those kind souls who check here regularly (hi, Alix!), I have not abandoned my post. Please, take this recipe for Mexican Beef Short Rib Tacos as my sincerest apology.
I LOVE short ribs. Yes, they are a little fatty and greasy, but nothing a good ol’ degreaser cup and some attention while shredding can’t overcome. But the flavor, oh the flavor! I will admit this recipe is a little work, but it’s perfect for a Sunday afternoon. This time of year, there isn’t much left from last year’s harvest. ‘Redwing’ onions were an excellent keeper, so I knew we should quick pickle a few to top these babies off.
We also still have dried peppers. I hang thin-walled varieties (like ‘Cheyenne’ cayenne peppers) in a windowsill to dry during the growing season. For those with thicker walls, I spend an entire weekend drying in the dehydrator. Some I grind into powder (like ‘Tesuque’ chile peppers and ‘Leutschauer’ paprika peppers), while others (like ‘Poblano’ and ‘Highlander’) are reconstructed in sauces like this braising liquid. You can find dried peppers at most specialty markets and even many grocery stores. In our area, you can usually find them in the ethnic and spice aisles.
So, what do you guys think? Do you accept my Mexican Beef Short Rib Tacos apology? Pretty please? Nod your head if you accept.
OK, so what is new since my last post? Well, I started a new job. It’s similar to my old job (Production Project Manager) but grander scheme and broader scope (Value Stream Manager). Although I find it exciting, I will not bore you with the details.
I finished another degree . . . a Bachelor of Science in Health and Wellness. My company offers a Gift of Knowledge program where they offer 100% tuition reimbursement for a degree at each level. I thought it was not only a great opportunity, but also aligned with my lifestyle and what I’m trying to do here. What’s next? I could become board certified in holistic nutrition, but I’m not 100% sure if that’s my path. More to come . . . .
My best friend got married!! Eeeeek! It was an incredible, private ceremony/reception and I could not be more excited for them. She runs an event planning business, so if you’re in the Twin Cities area, definitely check her out.
Last, but certainly not least, there is a new addition to our family: a golden retriever pup, Reese. (Our animal family includes a 10-year-old golden retriever, Buttercup, and chickens). I will admit, I was completely dreading puppy stage, but she has really been nothing but a peach and now I want her to stay little forever. She’s fearless and has never had a problem keeping up hiking and running (Matt literally drives the work truck around one of the farms once each morning and each evening, while the girls chase along, in addition to evening hikes). People often ask how the older dog does with the younger dog. While it took some getting used to, these two are best buds now. I’m over the moon on how much they love to play with one another . . . their closeness has far exceeded our expectations.
And just in case Mexican Beef Short Rib Tacos weren’t enough to warrant forgiveness, perhaps these puppy pictures will change your mind.
Mexican Beef Short Rib Tacos
- 4 pounds bone-in beef short ribs fat trimmed
- Kosher salt and freshly ground pepper
- 1/4 cup canola oil
- 3 cups chicken stock
- 4 –6 dried chiles ancho, guajillo, cascabel, mulato, etc., stems and seeds removed
- 1 large yellow onion chopped
- 6 cloves garlic chopped
- 1 cup dark Mexican lager such as Negra Modelo
- Cilantro topping
- Queso fresco topping
Quick Pickled Onions
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 red onion thinly sliced
- Preheat oven to 350 degrees. Pat ribs dry with paper towel and sprinkle liberally with salt and pepper. Heat oil in large dutch oven to medium high. Working in batches, brown meat on all sides, about 3–4 minutes per side. Remove to a plate.
- Meanwhile, in a medium saucepan, toast dried chiles over medium heat, turning frequently until fragrant with brown spots (be careful not to over-toast). Add stock and bring to simmer. Remove from heat and let steep, 15 minutes, or until soft. Pureé mixture using immersion blender (alternatively, add contents to blender and pureé until smooth).
- Remove all but a couple tablespoons of oil from dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in beer and simmer, stirring, until almost fully reduced, about 10 minutes. Pour in chile-stock mixture and bring back to a simmer. Return short ribs to pot. Cover, transfer to oven, and bake for 3 hours or until tender.
- Remove ribs to a bowl and once cooled slightly, shred meat from bones. Strain liquid into a degreasing cup and pour off excess fat. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Adjust seasoning as necessary. Add meat and toss to coat.
Quick Pickled Onions
- Add first 3 ingredients to 1 cup of water and whisk until combined. Place onion in a jar and pour vinegar mixture over. Let sit at room temperature for about 1 hour.