Jalapeno Spiced Beef Short Rib Tacos
Jalapeno Spiced Beef Short Rib Tacos – 24 Stuffed Tacos
A jalapeno glaze adds spice to these delicious tacos
4 pound bone in chuck short rib roast
2 tablespoons barbecue spice
2 tablespoons chipotle powder
2 tablespoons steak seasoning
2 tablespoon smoked sea salt
.25 cups canola or sunflower oil
24 each 4″ flour tortillas
2 cups prepared pico
2 cups salsa verde
1 each avocado
1 each cilantro bunch
1 cup honey
One large jalapeño
SATURDAY
Mix dry seasonings together. Using a paring knife puncture multiple half inch slits in about 1 inch intervals on the top side of the meat. Rub the seasoning into the meat and allow to sit for 24 hours uncovered.
SUNDAY
Mid-morning remove the Beef ribs and allow to sit at room temperature for about a half hour. Rub with oil and in a hot large skillet sear the meat side so that it is caramelized. Deglaze the pan with tequila and add a jalapeño that has been cut in half and has had the seeds removed then add approximately one cup of water then place into the oven at 275° for approximately five hours. When the meat is cooked it should come away from the bone in the ends. Leave the meat attached to the bone and place into refrigerator overnight. Take the jalapeño and finely mince into almost a paste.
MONDAY
About one hour before your party remove the beef and allow it to start coming up to room temperature.
Using a blender to purée the avocado into the salsa verde.
Mix the jalapeno with the honey and spread half over the top side and sides of the beef. Set up platters on the table with the tortillas, pico, cilantro and avocado salsa. Add whatever garnishes you would like. When guests arrive or when you are ready to grill place the glazed beef ribs on a medium high heat indirect heat grill. We are simply reheating the meat and setting the glaze. Brush with additional glaze as it grills. When ready to serve cut the ribs between the bones and add to your serving platter. Your guests can pull the meat directly off the bones and shred for their tacos.
