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MARKET STREET SHORT RIB MINI TACOS (gf) Recipe

Name: The Herb Boxs MARKET STREET SHORT RIB MINI TACOS (gf) Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pounds Beef short ribs; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 medium Onion, chopped; 4 Garlic cloves, minced; 2 cups Beef broth; 1 cup Red wine; 2 Bay leaves; 1 tbs Olive oil; 2 large Onion, thinly sliced; 1 cup Sour cream; 1 tbs Fresh cilantro, chopped; 1 tbs Lime juice; 2 cups Corn kernels (fresh or frozen); 1 Avocado, diced; 1 small Red onion, diced; 1 Jalapeño, minced; 2 tbs Lime juice; 1 tsp Salt; 1 cup Canned black beans, rinsed and drained; 1 Mango, diced; 1 small Red bell pepper, diced; 1 tbs Cilantro, chopped; 1 tbs Lime juice; 12 Corn tortillas; 1 cup Cotija cheese, crumbled; 1 cup Microgreens

Inspired by The Herb Box

Time3h

Serves6

cotija, caramelized onion, cilantro crema, microgreens, spicy roasted corn + avocado salsa with black bean-mango salsa

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Ingredients

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For the Short Ribs

2 pounds Beef short ribs

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 medium Onion, chopped

4 Garlic cloves, minced

2 cups Beef broth

1 cup Red wine

2 Bay leaves

For the Caramelized Onions

1 tbs olive oil

2 large Onion, thinly sliced

For the Cilantro Crema

1 cup Sour cream

1 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

For the Spicy Roasted Corn + Avocado Salsa

2 cups Corn kernels (fresh or frozen)

1 Avocado, diced

1 small Red onion, diced

1 Jalapeño, minced

2 tbs ReaLime juice

1 tsp Celtic sea salt

For the Black Bean-Mango Salsa

1 cup Canned black beans, rinsed and drained

1 Mango, diced

1 small Red bell pepper, diced

1 tbs Cilantro, chopped

1 tbs ReaLime juice

For Assembly

12 Corn tortillas

1 cup Cotija cheese, crumbled

1 cup Microgreens

Method

Prepare the Short Ribs

Sear the Short Ribs

Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large oven-proof pot, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove from pot and set aside.

Sauté Aromatics

In the same pot, add chopped onion and garlic. Sauté until the onion is translucent.

Braise the Short Ribs

Return the short ribs to the pot. Add beef broth, red wine, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Caramelize the Onions

Cook the Onions

In a skillet, heat olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they are caramelized (about 20-30 minutes).

Make the Cilantro Crema

Combine Ingredients

In a bowl, mix sour cream, chopped cilantro, and lime juice until well combined.

Prepare the Salsas

Roast the Corn

In a skillet, roast corn kernels over medium-high heat until slightly charred. Combine with diced avocado, red onion, jalapeño, lime juice, and salt.

Mix Black Bean-Mango Salsa

In a bowl, combine black beans, diced mango, red bell pepper, cilantro, and lime juice.

Assemble the Tacos

Fill the Tacos

Warm corn tortillas. Fill each with shredded short ribs, caramelized onions, and top with cilantro crema, cotija cheese, spicy corn salsa, and black bean-mango salsa. Garnish with microgreens.

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