Tacos 2 Ways

So it is full on winter right now, dreary skies and highs in the teens, the perfect time to eat some tacos, drink some tequila and dream of Mexico, the sun, and warmer weather. I love short-ribs so I thought it would be the perfect filling, but the pork belly at the butcher looked so good, so I figured I would just use both. It went perfectly with a nice cold Paloma; I hope this brightens your winter like it did ours.

Tacos

2 ½ pounds Bone in Short Ribs – trimmed

1 pound Pork Belly

4 Cups Chicken Stock

5 Dried Ancho Chili Peppers – Seeded & Stemmed

5 Arbol Chili Pods – Seeded

1 ½ White Onions – Cut into large pieces

8 Cloves Garlic – Peeled and Smashed

Olive Oil

2 Bottles Beer (I used Molson Canadian)

20 Sprigs Thyme

Salt & Pepper

Brown about 1 tablespoon of Oil in a Dutch oven, salt and pepper the meat and brown short ribs in batches, about 3 minutes per side. Do the same with the pork belly in another pot. Meanwhile bring stock and chili peppers to a boil, turn off and let steep for 15 minutes. Once peppers are soft, blend peppers and stock until smooth.

Remove fat from pots, leaving about a tablespoon in each. Divide onions and garlic between the two pots and brown, 5 minutes. Add back in the short ribs and pork belly, divide pepper mixture into the two pots, add a bottle of beer to each and 10 sprigs thyme. Cover and bake in a 350 degree oven for 3 hours.

Remove thyme, short ribs and pork belly from pots and blend the remaining liquid, onions and garlic until smooth. Add back into the respective pots. Remove beef from short ribs and any fat. Return to the pot and heat through. Remove fat from pork belly, shred meat and return back to the pot to heat through.

Serve with pickled onions, Cheese Sauce, Chipotle yogurt slaw, guacamole, fresh cilantro and an ice cold Paloma of course.

http://lovetorunlovetoeat.blogspot.com/2012/03/shrimp-tacos-with-chipotle-yogurt-slaw.html

Pickled Onions

½ Red Onion – Sliced Thinly

1 Cup Vinegar

1 Cup water

3 Tablespoon Sugar

1 Tablespoon Salt

Bring liquid to a boil so sugar and salt dissolve; let cool for 5 minutes, and then add sliced onions. Refrigerate for 3 hours.

Cheese Sauce

1 Tablespoon Butter

1 Tablespoon Flour

16 ounces Shredded Monterey Jack Cheese

1 ½ - 2 Cups Whole Milk

½ Teaspoon Grated Nutmeg

1 Small Can Green Chili’s

Add butter to a pot and melt, add flour to form a roux, cook 1 minute. Add milk and whisk until thick; add nutmeg and cheese, stir until smooth and the desired consistency. Add Chili’s and serve with tacos.

Paloma

¼ Cup Fresh Grapefruit Juice

1 Tablespoon Fresh Lime Juice

1 Teaspoon Sugar

¼ Cup Tequila

¼ Cup Club Soda

Pour some kosher salt on a plate. Rub half of rim of a glass with a grapefruit wedge; dip rim of glass in salt. Combine grapefruit juice, lime juice, and sugar in glass; stir until sugar is dissolved. Stir in tequila, add ice, and top off with club soda. Garnish with grapefruit wedge.