CHIPOTLE-BRAISED STERLING SILVER® PREMIUM MEATS SHORT RIB TACOS WITH JICAMA SLAW, SALSA VERDE, CILANTRO, JICAMA CHIPSAND HONEY-CUMIN AIOLI

CHIPOTLE-BRAISED STERLING SILVER® PREMIUM MEATS SHORT RIB TACOS WITH JICAMA SLAW, SALSA VERDE, CILANTRO, JICAMA CHIPSAND HONEY-CUMIN AIOLI

DIFFICULTY LEVEL: Beginner

SERVINGS:

4

INGREDIENTS

  • 3 garlic cloves, smashed
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 6 Sterling Silver® Premium Meats short ribs, 3 to 4 inches in length, about 3 1/2 pounds (1 1/2 kilos) 7# bone-in short ribs

BRAISE

  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 1 bottle beer
  • 1 (16-ounce) can Italian plum tomatoes
  • 2 bay leaves
  • 1 heaping tablespoon brown sugar
  • Salt to taste

JICAMA SLAW

  • 3 cups red cabbage, shredded
  • 3 cups jicama, shredded
  • 3 green onions, white and green parts, thinly sliced
  • 1 small pepper, thinly sliced
  • 1 jalapeno pepper, finely chopped
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon ground cumin
  • 1 to 2 teaspoons salt, to taste
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped fresh Italian parsley leaves

JICAMA CHIPS

  • 3 to 6 cups vegetable oil (more or less depending on pot size)
  • 1 medium jicama, peeled
  • Salt
  • Onion powder
  • Garlic powder
  • Paprika

HONEY CUMIN AIOLI

  • 1 tablespoon cumin
  • 1 tablespoon honey
  • 1 cup mayonnaise

SALSA VERDE

  • 1 pound tomatillos, husked
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 Serrano chili peppers, minced
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt, or to taste
  • 2 cups water- cook and save to thin down sauce

Short Ribs Instructions

  1. Combine all of the rub ingredients together in a bowl. Smear over the short ribs. Refrigerate at least 3 hours, preferably overnight.
  2. Preheat oven to 350 F. Heat oil in a large pot over medium-high heat until very hot. Add the short ribs in one layer in batches. Brown ribs on all sides then transfer to a plate. Ensure the ribs are cooked until its internal temperature reaches 145°F as determined by an instant-read meat thermometer for medium doneness.
  3. Repeat with remaining short ribs. Reduce heat to medium. Add onion to the pot and sauté for 2 minutes. Carefully add the beer, scraping up any brown bits and cook for 1 minute.
  4. Add tomatoes with juices and bay leaves. Return ribs and any juices to the pot, submerging the meat in the stock. Cover and transfer to oven. Bake until meat is tender, about 3 hours.
  5. Remove pot from the oven. Transfer the meat to a bowl. Bring the stock to a boil and cook until reduced by half, skimming fat with a spoon. Add sugar and any accumulated juices from the meat to the stock. Add salt to taste.
  6. While the stock is cooking, and when the meat is cool enough to handle, remove the meat from the bones and shred. Add along with any juices to the stock and heat through. (May be prepared up to 1 day in advance. Refrigerate, covered. Skim solidified fat from the top before reheating.)
  7. To serve, arrange a tortilla on a plate. Spoon Jicama slaw down the center of the tortilla. Spoon meat over the slaw, and drizzle with some of the juices. Sprinkle with Salsa Verde, cilantro leaves, honey cumin aioli and some jicama chips for texture. Roll up and enjoy.

Jicama Slaw & Jicama Chips Instructions

  1. Jicama Slaw
    Combine the cabbage, jicama, green onions and peppers together in a large bowl.
  2. Whisk the lime juice, oil, Tabasco, cumin, salt and pepper together in a small bowl.
  3. Pour over the cabbage and toss to combine. Refrigerate at least one hour and up to 6 hours. Before serving, stir in the cilantro and parsley.
  4. Jicama Chips
    Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don’t have one, use a candy thermometer – just be careful!)
  5. Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
  6. Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary.
  7. Remove and drain on paper towels. Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.

Honey Cumin Aioli & Salsa Verde Instructions

  1. Honey Cumin Aioli
    Combine the cumin, mayonnaise and honey in a blender and mix until smooth.
  2. Store in a squeeze bottle.
  3. Salsa Verde
    Place tomatillos, onion, garlic, and chili pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water.
  4. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  5. Using a blender, puree the tomatillos and water until smooth.