Baked Crispy Short Rib Tacos

Directions

Slow cooked short ribs

1. Pat short ribs dry and then coat with olive oil.

2. Mix together all the dry spices and coat the ribs with the dry rub. Wrap in heavy aluminum foil and marinate overnight in the fridge.

3. The following day, heat oven to 250 degrees.

4. Place the ribs in foil on a baking tray and bake @250 degrees for 3 hours. Ribs should fall off the bone after baking. Low and slow will make the meat very tender.

   

5. Remove the bones and any fatty pieces. Shred the meat and add to a pan with the juices from the oven pan. Add a small jar of chopped chilis to the pan and slowly simmer while you prep the ingredients for the tacos.

Chipotle creme

1. Add all the ingredients to a food processor or blender and puree until you have a smooth sauce.

   

Assembling tacos

1. Heat oven to 425 degrees.

2. Place tortillas in a damp paper towel and microwave for 10-15 seconds until they are very soft.

3. On a baking sheet add olive oil and place the warmed tortillas on the tray to coat one side of the tortilla with oil.

4. In the middle of the tortilla add a sprinkle of shredded cheese and a small amount of shredded meat.

5. Fold the tortilla in half and place the tray with tacos in the oven to bake for approximately 15 minutes. Once the tortillas have brown edges, remove them from the oven.

6. Pull the taco open and add your favorite toppings. Shredded lettuce, salsa, pickled onions and chipotle crème. Serve with rice and beans.