Chile-Braised Short Rib Tacos with Cauliflower Tortillas

Ingredients

• 1.5 lbs Beef short ribs, bone-in
• 4 Dried guajillo chiles
• 2 Dried ancho chiles
• 4 Garlic cloves
• 1/2 medium White onion
• 1 tsp Ground cumin
• 1 tsp Dried Mexican oregano
• 1 tbsp Apple cider vinegar
• 2 cups Beef broth
• 4 cups Cauliflower rice (fresh or frozen, thawed)
• 2 Eggs
• 1/2 cup Shredded Monterey Jack cheese
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/3 cup Sour cream
• 1/4 cup Fresh cilantro, chopped
• 1 Lime (juice and wedges)
• 1 Avocado, sliced(optional)

Instructions

1. 1

   Prep (20 min): Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Soak them in hot water for 15 minutes, then blend with garlic, 1/4 onion, cumin, oregano, vinegar, and 1/2 cup of the soaking liquid until smooth. Strain the sauce and season with salt.

2. 2

   Prep (10 min): Pat the short ribs dry and season generously with salt and pepper. Sear in a Dutch oven over medium-high heat on all sides until deeply browned, about 8-10 minutes total. Remove and set aside.

3. 3

   Braise (150 min): Pour off excess fat, add the chile sauce to the pot and cook 3 minutes, then return the ribs and pour in the beef broth. Cover and simmer on low for 2.5 hours, turning occasionally, until the meat is fall-apart tender. Shred the meat, discarding bones, and skim fat from the sauce.

4. 4

   While the ribs braise (last 40 min): Steam the cauliflower rice in the microwave for 5 minutes, then cool slightly and squeeze out as much moisture as possible using a clean kitchen towel. Mix with eggs, cheese, salt, and pepper.

5. 5

   Make tortillas (20 min): Press 1/4-cup portions of the cauliflower mixture into 3-inch rounds on a parchment-lined baking sheet. Bake at 400°F for 10 minutes per side until firm and lightly golden. Makes about 8 tortillas.

6. 6

   Make crema (5 min): Stir together sour cream, half the cilantro, and lime juice; season with salt.

7. 7

   Assemble: Fill each warm cauliflower tortilla with shredded short rib, spoon over some braising sauce, and top with crema, remaining cilantro, thinly sliced onion, avocado, and a squeeze of lime. Serve immediately.