Short Rib Tacos Recipe

Many probably don't know, but in Mexico we have a lot of Asian influences. Chinese arrived in Mexico in the 1600's thus it was until the 1800's when we had a big influx from China and as a result transforming a lot of our food along the way. If you ask anyone in Mexico to look in their pantry, you will see salsa Maggi (seasoned soy sauce) which is quintessential for a lot of our cooking just like any other hot sauce. I love the mix of spicy soy sauce base with the tacos - hope you enjoy it as well.

 
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Asian Short Rib Taco

Serves 6
 

Ingredients

5 lbs beef short rib
1 cup of soy sauce
½ cup of water
½ cups of brown sugar
¼ cup rice vinegar
Head of garlic
2 tbsp of Mother in law gochujang https://milkimchi.com
4 tbsp Thai Sweet Chili (any brand works)

CUCUMBER SLAW: 
• 
2 English cucumbers
• ½ - 1 cup of rice vinegar
• 3 tbsp Thai Sweet Chili

Finely Chopped White Onion
Finely Chopped Cilantro
Limes
18 Yoli Corn Tortillas (we used 4 inch - 3 per person)

 

Directions

In a sauce pan, combine soy sauce, water, brown sugar, rice vinegar and gochujang. Do not bring to a boil – just enough to ensure everything is combine. Turn it off and let it cool.

Place the short ribs in a roasting pan and add the soy sauce mix. Add a crushed garlic head and mix in. Cook in slow heat for about 6-8 hours.

Once they are done, take off bones and remove all the fat. Roughly chop and set aside.

Pour the cooking juices in a sauce pan and bring to a boil to thicken - add 4 tbsp of Thai Sweet Chile (just keep on tasting until you get it right). Once the sauce is shimmering turn it off. In a skillet heat up 2 tbsp of lard, add the chopped short ribs and pour over the sauce. Saute and leave them on the heat for a minute at the time so you can get some pieces with caramelized crust.

CUCUMBER SLAW
Half the cucumbers and scrape the seeds off. Using a coleslaw mandolin – slaw your cucumber. I use English one so I can leave the peel and it has a bright and light green that brightens the plate. Mix in a bowl the vinegar and sweet chili – pour over the cucumber and set it in the fridge. Before serving time make sure to drain it and as you plate make sure it’s not liquidy.

TACO ASSEMBLE:
Heat up your tortilla in a hot comal for about 20 seconds. Then add your short rib meat, place cucumber slaw on top and garnish with onions and few cilantro leaves. Place a lime wedge on the side.