Category:

Braised Short Rib Taco With Poblano Avocado Sauce

Serves

8

Prep Time

30 minutes

Cooking Time

6 - 8 hours

Ingredients
  • 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

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Instructions
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.

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