Tacos with ribs stewed in port with three kinds of chili

Tacos with ribs stewed in port with three kinds of chili – A detailed recipe for cooking. Share with friends: Dish Photography: Andrew McCall Time: 3 hours. 40 min Complexity: Servings Per Container: 6 – 8 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:

• 1.3 kg beef ribs, trim fat
• 1/4 Art. canola oil
• 3 tbsp. chicken broth
• 2 dried peppers ancho blanched, without seeds
• 2 dried New Mexico peppers, seedless
• 4 dried cascabers, seedless
• 1 large onion, chopped
• 6 cloves of garlic, chop
• 1 tbsp. dry red wine
• 1/2 tbsp. port wine
• 12 sprigs of thyme
• 16 taco corn tortillas

Topping:

• White cream cheese-based sauce (see recipe)
• Pickled red onions (see recipe)
• Vegetable Relish with Chili Peppers (see recipe)
• Cilantro

Recipes with similar ingredients: beef, anchovy pepper, pepper cascabel, red wine, port, tacos, thyme

Recipe preparation:

1. Preheat the oven to 180 ° C. Season the ribs on all sides salt and pepper. Heat canola oil in a large cauldron on medium heat. Fry the ribs on both sides for a total of about 8 minutes. Put on a plate. At the same time, mix the broth and dried chilli in medium saucepan and bring to a boil. Remove from heat and let stand for 15 minutes. Put all of the cauldron. Leave 3 tbsp. l oils add onions and fry, stirring, until soft, about 5 minutes; add garlic and cook for 1 min. Pour red wine and port simmer for about 12 minutes. Add thyme and mixture with chili; bring to a boil and put the ribs back into the pot. Cover, place in the oven and cook until soft meat for about 2 hours 30 minutes
2. Put the ribs in a bowl; separate the meat from the bone. Strain liquid into a bowl and drain excess fat. Pour the remaining liquid into pan and bring to a boil. Reduce the heat and cook, stirring until thickened, from 10 to 15 minutes. Season with salt and pepper. Add the meat and mix to cover the meat. Fill the tortillas with meat, top with cilantro, chili con keso sauce, pickled onions and green chili sauce. Taco recipe stuffed with beef ribs: Tacos with Birria ribs stewed with pasta annatto.
   

   Chili con queso

   Put 1 tbsp. l (15 gr.) Butter in a pan and melt over medium heat. Add, stirring, 1 tbsp. flour. Cook 1 min Slowly add 1 1/4 tbsp. heated whole milk; mix until thick, about 5 minutes. Remove from heat and add 3 tbsp. grated cheese Monterey Jack and 1/4 Art. grated Parmesan season with salt and pepper. Serve the sauce warm.

   Pickled Red Onions

   Bring to a boil in a saucepan 3/4 tbsp. lime juice, 1/4 tbsp. red wine vinegar and sugar and 1 tbsp. l salt. Remove from heat and let cool for 5 minutes Mix in a bowl with 1 thinly sliced ​​red onions; cool and store in the refrigerator for 4 hours, periodically stirring.

   Green chili sauce

   Sauté 2 peppers on all sides; put in a bowl cover and leave for 10 minutes. Remove the seeds. Mix in a bowl with 4 chopped pikillo peppers, 1 tbsp. l honey, 2 tbsp. l canola oil, one lime juice, 1/4 tbsp. chopped cilantro, salt and pepper; leave to brew for 15 minutes. before serving.