Whoaaaa, new layout (and don’t worry, there’s a new recipe for your Taco Tuesday to go along with it!) I’m super excited about this super pretty new theme called Blue Times from ThemeFashion. I’ve been toying with the idea for a new theme for quite some time (ever since I was having some problems and Luke told me it was because my old theme hadn’t had any updates in 2 years… oops) and I finally decided on this one, hope you like it! Thanks for listening to me babble, now here’s food!
We made these delicious Red Wine Braised Chipotle Short Rib Tacos a few weeks ago when Luke was home over Christmas vacation. While I had never actually braised anything before it was really easy and the meat was sooo tender, I highly recommend it. The sauce is also really tasty – smokey, a little spicy, with lots of flavor.
Start out by heating some oil on the stove (I did this in my lodge enamel dutch oven which I really love because I can use it in the oven step that comes later and it saves me from washing more dishes, plus it’s really easy to clean), then brown your short ribs on each side. While the ribs are browning put some canned chipotle peppers (and some of the adobo sauce) in a saucepan with some chicken stock (you could really use any stock here, I just happened to have chicken on hand).
Once they’ve browned remove the short ribs from the dutch oven and brown some onion and garlic, then add some spices (cumin, paprika, chile powder). Then you’ll want to pour yourself some wine (this is a critical step), then use some more to de-glaze the pan and simmer to allow the wine to reduce. Next, add the short ribs back to the pan, pour the chipotles and stock over top, cover, and put in the oven.
After a few hours (your house will smell amazing) take it out of the oven. Remove the meat, put the sauce on a burner and reduce it a bit. While your sauce is cooking, shred the meat (it will be so tender that it basically falls off the bone and shreds itself). Discard the peppers, return the shredded meat to the sauce, and mix it all together.
I topped the tacos with some guacamole (because you can never go wrong with guacamole), fresh salsa (that I bought because I’m not that ambitious), fresh cilantro., and chipotle Tabasco (if you’ve never tried this hot sauce before you need to, it’s my favorite!) These tacos were so tasty, you won’t be disappointed!
Also new on the blog: a fancy new recipe card you can easily print out 🙂
Red Wine Braised Chipotle Short Rib Tacos
- 3 lbs beef short ribs
- 3 tablespoons canola oil
- 4 canned chipotle chiles
- 3 tablespoons adobo sauce
- 3 cups chicken stock
- 1 small onion - chopped
- 3 gloves garlic - minced
- 2 teaspoons cumin
- 1 teaspoon chile powder
- 1 teaspoon paprika
- 2 cups pinot noir
- fresh cilantro
- hot sauce
- -Preheat the oven to 350 F
- -Trim excess fat from the short ribs
- -In a dutch oven heat the oil over medium-high heat and brown the short ribs on all sides
- -While the short ribs are browning place the chiles, adobo sauce, and stock in a sauce pan over low heat
- -After the short ribs are browned, remove to a plate
- -Reduce the heat to medium, add the onion to the pan and cook until softened, about 5 minutes
- -Add the garlic and spices and cook for an additional minute
- -Pour in the wine and simmer for about 10 minutes
- -Add the chiles and stock mixture to the dutch oven and bring to a boil
- -Return the ribs to the dutch oven, cover, and place in the oven for 2-1/2 hours
- -Take the dutch oven out of the oven and remove the short ribs
- -Place the dutch oven on the stove and remove the peppers
- -Cook until thickened, about 10 minutes
- -While the sauce cooks remove the bones from the short ribs and shred the meat with a fork
- -Return the meat to the sauce and toss to coat
- -Warm the tortillas in the oven
- -Serve the meat on the tortillas topped with guacamole, salsa, cilantro, and hot sauce as desired