Braised Short Rib Tacos

When I arrived back to Seattle after spending three weeks in Egypt, my body was indicating three things:


(1) A headache signaling a need for my bed and sleep
(2) A cough letting me know the two pipes of sheesha I single-handedly smoked the night before was a bad idea
(3) A grumbling stomach: I was hungry for Mexican food

And to be honest, I was at a bit of a loss to satisfy craving number three. Seattle really just does not have good Mexican food… at least none that is readily available and easy to find. So, after rebalancing the oxygen:pollution ratio in my lungs and taking a 2 hour nap, I strolled across the street to an unnamed Tex-Mex joint and ate some really bad fajitas. Probably similar to a three-pack-a-day smoker chewing nicorette, I was only mildly satisfied.

I woke up the next Sunday morning, craving 3 having returned. I quickly consulted Bing.com, “Mexican Market Seattle.” The resulting options had me either traveling 10 miles outside of the city, or to a small place in Pike’s Market, Mercado Latino. Typical.

So I dialed the market and got the owner on the line, “Do you sell any meat or fresh tortillas?” I asked. No. “But, you are a Mexican market right?” Yes, we have some peppers and salsas. “Ok, well do you know of any Mexican markets around Capitol Hill [my neighborhood]?” No, sorry. I can’t think of anything in Seattle.

I am shit out of luck, I thought to myself. So, with one last source of information in mind, I text messaged a close friend who has been living out here for a number of years.

9:12AM: Where can I find a Mexican market? Craving Mexican Food :)


9:16AM: 14th and Jackson - a larger one with a butcher. Or 21st and Union, smaller one inside a Teriyaki shop. She replied.

Now knowing I could hopefully find the raw ingredients needed, I set out on a mission to self satisfy craving 3. I would make my own Mexican meal. The menu was an experiment for me, but something had I had seen my parents create on numerous occasions: braised short rib tacos, green cilantro rice, and squash topped with Mexican cheese and broiled.

I ventured to the larger Mexican market where the butcher directed to me some homemade Mexican queso fresco, an awesome spicy chipotle salsa and all the Mexican spices I could ever need. They also carried all the familiar Mexican brands of canned chipotle peppers, tortillas, and sauces. I almost, just almost felt like I was back in Dallas. Then I looked outside and saw the rain.

I left with the following ingredients.

Recipe is adapted from a great book called Tacos by Mark Miller.

For the short ribs:
8 meaty beef short ribs (or 2.25 lbs)
1 Large Orange to create two teaspoons of grated orange zest
Two Sticks of Canela
1 tbsp of vegetable oil
1 dark beer – I went with Negro Modelo, keep it Mexican
5 small tomatoes (which I blackened)
2 Tbsp tomato paste
2 canned chipotle chiles
1 tbsp of Tamarind Paste (can be hard to find at some normal grocers)
3 cloves of garlic, dry roasted
1.5 tbsps of firm packed brown sguar
1 bay leaf
¼ teaspoon of allspice
Sprig of Thyme
4 cups low-sodium beef stock
I then grabbed two stacks of freshly made tortillas: one corn and one flour. If you can't find freshly made, the best store bought brand, in my opinion, is La Tortilla Factory.

I also purchased queso fresco, onions (to caramelize in butter - recommeneded) and some house-made salsa.



Recipe:
1. Pat and dry the short ribs and then season with salt and pepper (it is very important to dry the ribs well)

2. In the braising pot (I recommend a dutch oven, like this one made by Le Creuset; however, a regular metal soup pot can work as well), heat the vegetable oil over high heat

3. Once it is sizzling, add the ribs to the pan and sear on all sides until browned. You might need to do this in batches. The ribs should have a nice brown crust on each side (takes 1-2 minutes per rib)

4. Pour in the beer and add the tomatoes to deglaze the pan (scraping brown bits off the bottom)

5. Cook, stirring for about 2 minutes

6. Add the tomato paste, chilies, tamarind, garlic, orange zest, brown sugar, canela, bay leaf, allspice, thyme and beef stock.

7. Reduce the heat to low (a very mild simmer), cover the pot and let it sit until the meat is very tender and can be pulled from the bone. This takes between 4 and 5 hours.

8. Once cooked, shred the meat and serve warm.


Two great ideas of how to serve it:
1. Create your own taco bar --- tortillas laid flat, lay on some short rib meat then garnish with crumbled queso fresco, caramelized onions, and light salsa.

2. Quesadillas – lay one tortilla flat, fill with short rib meat, cheese, onions and salsa. Place another tortilla on top then use a large flat skillet or griddle to crisp each side of the tortilla into a quesadilla

Next recipe... green cilantro rice. It is so easy, and so fresh tasting!