Red Chile Short Rib Tacos

Ingredients

• 2  ancho chile peppers dried stemmed seeded
• 3 pounds beef short ribs bone-in fat trimmed
• 0.3 cup canola oil 
• 3 cups chicken stock see 
• 2  new mexico chile peppers dried stemmed seeded
• 4  cascabel chile peppers dried stemmed seeded
• 8 servings cilantro leaves for topping
• 1 cup cooking wine dry red
• 6 cloves garlic smashed
• 8 servings kosher salt and pepper freshly ground
• 1 large onion spanish chopped
• 0.5 cup port 
• 16  corn taco shells hard
• 12 sprigs thyme leaves 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• pot
• dutch oven

Directions

1. Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper.
2. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total.
3. Remove to a plate.
4. Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer.
5. Remove from the heat and let steep, 15 minutes.
6. Discard all but 3 tablespoons oil from the Dutch oven.
7. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute.
8. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes.
9. Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot. Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes.
10. Remove the short ribs to a bowl; shred the meat from the bone. Strain the cooking liquid into a degreasing cup and pour off the excess fat.
11. Pour the remaining liquid into a skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper.
12. Add the meat and toss to coat. Fill the taco shells with the meat; top with cilantro, Queso Sauce, Pickled Onions and Chile Relish.
13. Melt 1 tablespoon butter in a saucepan over medium-high heat.
14. Whisk in 1 tablespoon flour; cook 1 minute. Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes.
15. Remove from the heat and stir in 3 cups grated Monterey jack and 1/4 cup grated parmesan; season with salt and pepper.
16. Serve warm.
17. Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan.
18. Remove from the heat and let cool, 5 minutes. Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.
19. Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes. Peel, seed and dice.
20. Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving.
21. Photograph by Andrew MCcaul