12-ounce beef short rib
Salt and pepper to taste
¼ cup diced celery
¼ cup diced carrot
¼ cup diced onion
2 ancho chiles, stemmed and seeded
¼ cup diced tomato
1 teaspoon roughly cut jalapeño chile
1 teaspoon rough chopped fresh thyme
1 bay leaf
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cup red wine
2 cups Dr Pepper soda
4 cups chicken stock
½ cup Sonny Bryans Barbecue Sauce, available at your favorite Sonny Bryans
½ cup Caramelized Onions
½ cup Roasted Poblano Pepper
½ cup Shredded Pepper Jack Cheese
8 each 4 ½ Flour Tortillas
Queso Fundido, recipe to follow
Cilantro Sprigs, garnish
Preheat oven to 300 degrees.
In a large sauté pan over medium high heat, season and sear short ribs, fat side down. After 3 minutes, turn the short ribs over and cook for an additional 3 minutes. Remove the short ribs from the pan and set aside. Add the celery, carrot, and onion to the pan and cook until golden brown, approximately 5 minutes. Add the spices, jalapeno, and tomato and continue to cook for an additional 5 minutes. Next add the red wine and reduce the liquid by half, then add Dr Pepper and reduce by half. Add Chicken Stock, season and add the short ribs back to the pan. Cover with plastic wrap and foil and place in the oven for 4 to 5 hours until tender. Remove the short ribs from the oven and set aside.
When the short ribs are cool enough to handle, shred into bite size pieces and place in a medium size mixing bowl. Add the barbecue sauce, caramelized onions, poblano peppers, pepper jack cheese, and fold together.
In the each center of 8 warm tortillas, spoon equal amounts of the short rib mixture. Roll into cylinders and place into a 9 x 9 casserole dish prepared with non-stick spray. Place the dish in the oven and bake for 6 minutes or until cheese has melted and center is hot. Remove from the oven and generously spoon queso fundido over the top. Garnish with Cilantro Sprigs.
1 tbsp olive oil
¼ pound cooked Mexican chorizo
1 small diced shallot
1 large jalapeño, seeded and diced
½ cup heavy cream
8 oz grated Chihuahua or Asadero Cheese
½ cup loosely packed cilantro, chopped fine
In a medium size sauce pot over medium-high heat, add the oil and the chorizo. Cook until lightly browned, about 4 minutes; drain off most of the fat. Add the shallot and jalapeño, cook, stirring frequently, for 3 minutes. Add the cream, bring to a simmer. Simmer for 3 minutes, allowing the flavors to combine. Remove from the heat and sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately.
WTTG FOX 5 & myfoxdc
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