Tuesday, May 13, 2014

Barbacoa Short Rib Tacos With Hibiscus Tea Sangria

Extremely subtle flavors to start last night that surprisingly turned into juicy, deep deliciousness after the short rib shred cooled down a bit.

A Food & Wine recipe, short ribs dusted with salt and cumin, put into a roasting pan over a mirepoix and dried chiles, roasted for 3 1/2 hours, then seared and shredded.

The mirepoix-ancho business, with all the marrow and silk from the meat slopped over all it from the roasting, puréed to become the sauce.

Salsa verde cruda, an add-on recipe from the above link, for some green tomatillo happiness.

Pickled onions, swapping out fennel/mustard seeds for cumin seeds, so it would link up with this food (Michael Symon master pickled onion recipe).

Heavily charred tortillas, because that's what's good. Sour cream, cilantro, lime. And start building!

This approached the deliciousness of mahi mahi tacos, serving as a solid - if a bit spendy - alternative (Whole Foods short ribs ain't cheap). By the third taco for both of us, this hit a street food sweet spot, turning all meldy and balanced. Sorta loved them.

Served with Bobby Flay hibiscus tea sangria, a fine enough, dry, and medium-deep quaffer that almost lived up to how pretty it was in the glass. [The best use of Picton Bay sauvignon blanc we've found, Ms Simmons.]

To start a May mini-vacation, a pretty big success here, particularly since we thought it was a bit boring after the first bite.

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