Preheat oven to 325°F (160°C). Season Short Ribs with salt and pepper. Sear in a Dutch oven until browned on all sides. Remove Short Ribs and set aside.
Add Yellow Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5 minutes. Add Red Wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until reduced by half.
Return Short Ribs to the Dutch oven. Add Beef Broth, Thyme, and Bay Leaves. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the Dutch oven and shred the meat. Discard bones and Bay Leaves. Strain the braising liquid and return it to the Dutch oven. Simmer until slightly thickened.
In a separate skillet, cook Chorizo over medium heat until browned and crispy. Drain off any excess grease.
Add Fire-Roasted Diced Tomatoes and Black Beans to the Chorizo. Simmer for 5 minutes.
Combine the shredded Short Ribs with the Chorizo mixture and the reduced braising liquid.
Warm Flour Tortillas according to package directions.
Spread a layer of Fritos Corn Chips onto each tortilla.
Spoon the Short Rib Filling over the chips.
Top with Queso Fresco, Avocado Crema, and Pickled Red Onions.
Wrap tightly and serve immediately.
Ingredients
4
2 pounds900 gBeef Short Ribs
1 bottle750 mLDry Red Wine
4 cups950 mLBeef Broth
11Yellow Onion-quartered
22Carrots-chopped
22Celery Stalks-chopped
2 sprigs2 sprigsFresh Thyme
22Bay Leaves
8 ounces225 gMexican Chorizo-removed from casing
1 can400 gFire-Roasted Diced Tomatoes-drained
1/2 cup120 mLBlack Beans-rinsed and drained
1 cup140 gQueso Fresco-crumbled
1/2 cup120 mLAvocado Crema
1/4 cup60 mLPickled Red Onions
44Large Flour Tortillas
4 cups95 gFritos Corn Chips
Equipment
Dutch Oven
Skillet
Oven
Cutting Board
Knife
Instructions
Preheat oven to 325°F (160°C). Season Short Ribs with salt and pepper. Sear in a Dutch oven until browned on all sides. Remove Short Ribs and set aside.
Add Yellow Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5 minutes. Add Red Wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook until reduced by half.
Return Short Ribs to the Dutch oven. Add Beef Broth, Thyme, and Bay Leaves. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until Short Ribs are fork-tender.
Remove Short Ribs from the Dutch oven and shred the meat. Discard bones and Bay Leaves. Strain the braising liquid and return it to the Dutch oven. Simmer until slightly thickened.
In a separate skillet, cook Chorizo over medium heat until browned and crispy. Drain off any excess grease.
Add Fire-Roasted Diced Tomatoes and Black Beans to the Chorizo. Simmer for 5 minutes.
Combine the shredded Short Ribs with the Chorizo mixture and the reduced braising liquid.
Warm Flour Tortillas according to package directions.
Spread a layer of Fritos Corn Chips onto each tortilla.
Spoon the Short Rib Filling over the chips.
Top with Queso Fresco, Avocado Crema, and Pickled Red Onions.
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