Cook Mexican Tacos Wrapped in Corn Tortillas beef in sweet-spicy sauce with anchovy pepper. As beef cut take short ribs that are large the amount of meat covering them on top, with a lot of fat inclusions. Such ribs must be stewed or baked for a few hours. Then all the fat will melt, and the meat will turn out very juicy and tender, falling to pieces. Mix it with the sauce, in which ribs were stewed, and put on tortillas. Serve with fragrant greens of cilantro and a spoon of sour cream. Share with friends: 
Time: 7 hours 40 min Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.7 kg beef short ribs (short rib)
- 4 dried anchovy peppers, peeled seeds, stalks and partitions
- 1 medium onion, cut into 4 parts
- 3 cloves of garlic, coarsely chopped
- 1/3 Art. brown sugar
- 1 tbsp. l cider vinegar
- 1.5 tbsp. lightly salted beef broth
- 1 tsp salt + optionally to taste
- 1 tsp ground black pepper + extra to taste
- 1 tbsp. l vegetable oil
- Warm Corn Tortilla
- Sour cream
- 0.5 tbsp. chopped fresh cilantro leaves
Recipes with similar ingredients: beef, tortilla, ancho pepper, black pepper, brown sugar, apple cider vinegar, cilantro
Recipe preparation:
- Soak the ancho peppers in boiling water for softening, about 15 minutes. Then drain the liquid. Transfer the softened chili peppers to blender. Add onions, garlic, brown sugar, apple cider vinegar, meat broth, 1 tsp. salt and 1 tsp. pepper. Grind to homogeneous mass.
- Dry the ribs and sprinkle with salt and pepper. In a pan with a thick bottom with a diameter of 30 cm. on medium heat heat the oil so that it became hot, but did not smoke. Fry the ribs in 3 lots, turning over from time to time, about 7 minutes per batch. Transfer the fried ribs to a slow cooker.
- Pour ribs with ancho sauce (the liquid should cover about half the volume of meat), cover and simmer for 7 hours at maximum temperature to a very gentle state. Give cool the ribs in the sauce a little. These ribs can also be braised in the oven when a temperature of 175 ° C for 3 hours 30 minutes.
- Remove the ribs from the sauce. Throw the bones and the meat shred into pieces in a large bowl. Remove from the surface sauce fat and throw it away. Mix the sauce with meat, salt and pepper to taste. Put the meat in the sauce on warm corn cakes and serve with sour cream and chopped fresh cilantro. These ribs are enough for 2 days, from which their taste only improves. Cool completely without a lid, then cover and refrigerate. Before reheating, remove hardened meat from the surface. fat.
