Brunch Tacos Recipe

Brown and braise short ribs

Preheat oven to 325°F (160°C). Season short ribs with 1 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large Dutch oven over medium-high heat. Sear short ribs 3–4 minutes per side until deeply browned; transfer to a plate.

Add chopped onion, carrot and celery to the pot and cook 6–8 minutes, stirring, until softened and starting to brown. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes until fragrant and paste darkens.

Deglaze with 1 cup red wine (or 1 cup beef broth if not using wine), scraping browned bits. Add 2 cups beef broth, bay leaf and thyme. Return short ribs to the pot so they are partially submerged. Bring to a simmer, cover and transfer to the oven. Braise 2.5–3 hours until meat is fall-apart tender.

Remove short ribs from braising liquid. Strain or skim fat from sauce; reduce sauce on stovetop 10–15 minutes if desired to concentrate flavor. Shred short rib meat with two forks, discarding large bits of fat and bone. Keep warm.

Preheat a grill pan or outdoor grill to medium-high. Halve roma tomatoes and place cut-side down with the jalapeño. Grill 4–6 minutes until char marks appear and skins begin to blister. Remove and let cool slightly.

Chop grilled tomatoes and jalapeño (remove seeds for less heat). Combine in a bowl with 1/4 cup diced red onion, 1/4 cup chopped cilantro, 2 tbs fresh lime juice, 1 tbs olive oil and 1/2 tsp salt. Taste and adjust seasoning; set aside at room temperature.

Par-cook diced potatoes by boiling in salted water 6–8 minutes until just tender but still firm, then drain thoroughly and pat dry.

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add diced potatoes and cook undisturbed 5 minutes to brown, then add diced red bell pepper and diced yellow onion. Cook, stirring occasionally, until vegetables are golden and potatoes are crisp, about 8–10 minutes.

Add minced garlic, 1 tsp smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Cook 1–2 minutes more. Taste and adjust seasoning. Keep warm and hold for serving alongside tacos.

In a large bowl, whisk 8 large eggs with 1 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until homogenous and slightly frothy.

Heat a large nonstick skillet over medium-low heat and add 2 tbs unsalted butter. When butter is melted and foamy, pour egg mixture in. Using a rubber spatula, stir slowly and continuously, scraping the bottom, allowing curds to form and keep eggs creamy. Cook to just-set but still moist, about 6–8 minutes. Remove from heat; eggs will finish setting off the heat. Keep warm.

Warm 6-inch flour tortillas on a dry skillet or comal over medium heat 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place a warmed tortilla on a plate. Spoon 2–3 tbs shredded short rib meat down the center. Top with a generous spoonful of scrambled eggs (about 1/4 cup), 1–2 tbs grilled tomato salsa, a sprinkle of shredded white cheddar (about 2 tbs), 1–2 tbs diced tomatoes, 2–3 slices of avocado and a few cilantro leaves.

Serve tacos with a portion of chef's hash on the side (about 1 cup per 2 tacos) and extra grilled salsa. If desired, drizzle reserved reduced braising sauce lightly over the short rib before topping with eggs.