If the thrill is gone, it's time to take it back...

Soft tacos, the possibilities are amaranthine. Today I constructed Barbacoa beef short rib tacos. Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term "barbecue"  is derived. In contemporary Mexico it most commonly is associated with meat that is slow cooked until perfectly tender. This classification of cooking receives the greatest results with meat that has fat marbled into the cut. By depositing the short ribs in the slow cooker this meal was fairly effortless. The meat was complete by evening, and was melt in your mouth tender. I prepared homemade refried beans to be the underlying layer of my tacos, then mounted on the beef along with homemade salsa and guacamole. The salsa, guacamole, and refried beans may all be composed in advance allowing for brisk assembly after a days work. I have adulation for taco bars with countless toppings when entertaining. This grants guests the ability to interact, and design a taco molded to their desire. 

Barbacoa Beef Short Rib Soft Tacos

3 lb boneless (or bone in) beef short ribs

2 limes halved

2 C beef stock

4 garlic cloves peeled and smashed

2 T chili powder

1 t cayenne

2 t cumin

1 t oregano

1 t ground coriander

1 bay leaf

salt and pepper

Place all above ingredients in a slow cooker, and cook on high or 4 hours, then reduce to low and cook until ribs are fork "butter" tender. Shred beef and place on a platter, use some cooking liquid to moisten if you like.

For the tacos

homemade refried beans (recipe below)

fresh salsa*

fresh guacamole*

shredded lettuce

sour cream (optional)

shredded cheese (optional)

flour tortillas (warmed)

For the refried beans. Dice one onion and 3 cloves of garlic. Saute in a saucepan with 2 T olive oil. Once the onions are soft add one can of pinto beans, 1 bay leaf, 2 T tomato paste, 3/4 chicken stock, 1 t cumin and 1 t chili powder. Salt and pepper to taste. Simmer on medium low until soft, about an hour (remove bay leaf) then gently mash.

You may use any toppings you like radishes, olives, pickled jalapenos, corn relish, queso...use your imagination.

Assemble the tacos with any toppings that you desire.

* Recipe for salsa and guacamole are on post titled "We're all in the mood for a melody" 2.18.12

Until tomorrow...Peace.