Braised Short Rib Taco With Poblano Avocado Sauce



Prep Time

30 minutes

Cooking Time

6 - 8 hours

  • 2 poblano peppers, roasted, if desired, for more flavor

  • 1/2 cup cilantro, leaves lightly packed

  • 2 large avocados, pits removed and flesh scooped out

  • 1/4 cup lime juice

  • 3 garlic cloves, peeled and smashed

  • 2 tablespoons extra virgin olive oil, plus 2 tablespoons for coating meat

  • Salt and pepper, to taste

  • 2 1/4 pounds bone-in short ribs

  • 1 1/2 tablespoons Adams Reserve Lopez Family Rub, plus more as needed

  • 1/4 cup Wondra Flour

  • 2 limes, thinly sliced, ends discarded

  • 12 flour tortillas, plus more as needed

Related recipes
1) In a food processor, combine poblanos, cilantro, avocados, lime juice, garlic and 2 tablespoons olive oil. Blend until smooth, then add salt and pepper. Refrigerate to allow flavors to meld. (Note: This step can be done a day ahead).

2) In a bowl, toss short ribs with 2 tablespoons of olive oil, Adams rub and flour.

3) Place seasoned ribs in a slow cooker with sliced limes. Set heat to low and cook until meat is pull-apart tender, approximately 6 to 8 hours.

4) Once meat is tender, shred and serve on tortillas. Garnish with avocado sauce and any other taco condiments as desired.

There are no reviews yet. Be the first one to write one.