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 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.
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.
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.