Rich, meaty, and finished with a sharp molcajete salsa and creamy requeson, this short rib taco is an assembly of components but the contrast between the braised meat and the fresh garnishes is what makes it work.
Ingredients
- 113 g (4 oz) braised short rib, pulled (see Short Rib Braised, row 80)
- 57 g (2 oz) molcajete salsa (see recipe)
- 14 g (0.5 oz) queso requeson
- 2 corn tortillas
- Micro cilantro for garnish
- Maldon flake salt for garnish
Instructions
- 1Warm the pulled short rib in a pan or on a grill until heated through and beginning to crisp at the edges.
- 2Warm the corn tortillas on a dry griddle or directly on a flame until soft and lightly charred.
- 3Divide the short rib equally between the two tortillas.
- 4Top each with equal amounts of molcajete salsa and queso requeson.
- 5Garnish with micro cilantro and a pinch of Maldon salt.
Cook's Note
Let the short rib get a little char on the pan before building the taco, it adds a second layer of flavor and keeps the meat from being just soft and wet on the tortilla.
Best Served With
Rice and beans, or on its own with an ice-cold lager.
Why This Recipe Works
The braised short rib is rich and fatty; the molcajete salsa is sharp and charred. The queso requeson adds a creamy, slightly salty note that bridges the two without hiding either flavor.
Make It Yours
- Add sliced avocado for creaminess.
- Finish with a squeeze of lime.
Leftover Strategy
Components store separately. Reheat the short rib and build the taco fresh.
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Pairing
Cold Mexican lager or a medium-bodied red like Malbec.