30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Crunchy Cheese-Crusted Tacos
Crunchy Cheese-Crusted Tacos
Crunchy Cheese-Crusted Tacos
⏱4h
👥4
🔥600 cal
Hard
🍽️Mexican
Slow-braised short rib tacos with a complex cheese crust, complemented by a vibrant charred pineapple salsa and a creamy avocado crema. A restaurant-quality experience at home.
Slow-braised short rib tacos with a complex cheese crust, complemented by a vibrant charred pineapple salsa and a creamy avocado crema. A restaurant-quality experience at home.
Braise the Short Ribs: Sear the Short ribs in a Dutch oven until browned on all sides. Remove and set aside. Sauté the Yellow onion and Garlic until softened. Deglaze the pot with Red wine, scraping up any browned bits. Add the Short ribs, Beef stock, Mexican oregano, and Cumin seeds. Bring to a simmer, cover, and braise for 3-4 hours, or until the short ribs are fork-tender.
Shred the Short Ribs: Remove the Short ribs from the pot and shred the meat. Strain the braising liquid and reduce it slightly to create a sauce. Return the shredded short rib meat to the sauce.
Prepare the Charred Pineapple Salsa: Grill the Pineapple until charred. Dice and combine with Red onion, Serrano pepper, Cilantro, and Lime juice.
Make the Avocado Crema: Blend the Avocado, Mexican crema, and Lime juice until smooth.
Warm the Tortillas: Warm the Corn tortillas on a dry skillet or over an open flame.
Assemble the Tacos: Combine the Oaxaca cheese, Asadero cheese, and Cotija cheese. Sprinkle the cheese mixture evenly over the outside of each tortilla.
Broil the Tacos: Place the cheese-covered tortillas under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Fill and Garnish: Fill each tortilla with the Short rib filling, top with Charred Pineapple Salsa, and drizzle with Avocado Crema.
Ingredients
4
2 pounds900 gBeef short ribs
11Yellow onion - roughly chopped
4 cloves12 mLGarlic - smashed
1 cup240 mLDry red wine
4 cups960 mLBeef stock
1 tbsp15 mLMexican oregano
1 tsp5 mLCumin seeds
1/2 cup50 gOaxaca cheese - shredded
1/4 cup30 gAsadero cheese - shredded
1 tbsp15 mLCotija cheese - grated
1/4 tsp1.25 mLSmoked paprika
1 cup240 mLPineapple - diced
1/460 mLRed onion - finely diced
11Serrano pepper - minced
2 tbsp30 mLCilantro - chopped
1 tbsp15 mLLime juice
11Ripe avocado
1/4 cup60 mLMexican crema
1 tbsp15 mLLime juice
44Handmade corn tortillas
Equipment
Dutch oven
Grill or skillet
Blender
Broiler
Instructions
Braise the Short Ribs: Sear the Short ribs in a Dutch oven until browned on all sides. Remove and set aside. Sauté the Yellow onion and Garlic until softened. Deglaze the pot with Red wine, scraping up any browned bits. Add the Short ribs, Beef stock, Mexican oregano, and Cumin seeds. Bring to a simmer, cover, and braise for 3-4 hours, or until the short ribs are fork-tender.
Shred the Short Ribs: Remove the Short ribs from the pot and shred the meat. Strain the braising liquid and reduce it slightly to create a sauce. Return the shredded short rib meat to the sauce.
Prepare the Charred Pineapple Salsa: Grill the Pineapple until charred. Dice and combine with Red onion, Serrano pepper, Cilantro, and Lime juice.
Make the Avocado Crema: Blend the Avocado, Mexican crema, and Lime juice until smooth.
Warm the Tortillas: Warm the Corn tortillas on a dry skillet or over an open flame.
Assemble the Tacos: Combine the Oaxaca cheese, Asadero cheese, and Cotija cheese. Sprinkle the cheese mixture evenly over the outside of each tortilla.
Broil the Tacos: Place the cheese-covered tortillas under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Fill and Garnish: Fill each tortilla with the Short rib filling, top with Charred Pineapple Salsa, and drizzle with Avocado Crema.
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