-
## Chef's notes Use bone in or boneless short rib. This recipe also works with ox tail and pork shoulder or any kind of meat that’s ideal for braising low and slow. ## Details - ⏲️ Prep time: 30 mins - 🍳 Cook time: 2.5-3.5 hours - 🍽️ Servings: 6-8 ## Ingredients - 3 Tablespoons natural cooking oil (I use tallow or ghee) - 2 lbs boneless short ribs (bone-in also works) - Salt & Pepper - 1 small red onion, diced - 5 garlic cloves rough chopped - 1 bell or poblano pepper, seeded & diced - 2 teaspoon chili powder - 1 teaspoon ancho chili powder - 1 tablespoon smoked paprika - 1 tablespoon dark coco powder - 2 teaspoon cumin - 1 tablespoon graham masla - 1 teaspoon dried oregano - 3 tablespoons apple cider vinegar - 1/2 cup tomato puree - 3 tablespoons chipotle adobo sauce - 3 bay leaves - 1.5 cups stock or water - 2 fresh limes, juiced - Banana leaves, optional - Avocado, sour cream, lime juice - Shaved red cabbage with lime juice ## Directions 1. Preheat oven to 315 degrees F. Using a Dutch oven or braising pan, begin heating oil over high heat on the stove top. 2. Season beef with salt and pepper and begin searing in the pot. Once browned on all sides set the beef aside and add the onions, garlic, and peppers to the same pan and reduce the heat. 3. Season and cook the veggies 5 to 8 minutes until they start to caramelize. Add the chili pepper, paprika, coco, cumin, marsala, and dried oregano. 4. Briefly toast the spices and deglaze with the vinegar and immediately add the tomato puree. 5. Add the adobo sauce, broth, and using a stick blender or blender buzz the cooking liquid. (if using banana leaves remove the cooking liquid from the pan or use a new pot with lid. Line the pot with the leaves shingled over one another, return the cooking liquid over the leaves.) 6. Return the beef to the pot and cover with lid or foil (fold leaves over the meat then cover). 7. Place the pot in the oven and cook for 2 hours before checking, the meat should be fork tender when done. 8. Mash the avocado into the sour cream and season with lime juice or hot sauce. Serve on tortillas with the crema and cabbage.