Tacos, Tacos, Tacos

Delight Gluten Free - - Enlighten -

Who doesn’t love tacos? For your next fi­esta or Cinco de Mayo party try these amaz­ingly de­li­cious taco recipes.

Mole Braised Beef Short Rib Tacos

YIELD: 6 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 55 MIN­UTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

2 ta­ble­spoons olive oil 3 pounds bone­less, beef short ribs,

cut into large cubes 1 tea­spoon salt 1 tea­spoon gar­lic pow­der 1 cup finely chopped white onion 2 cloves gar­lic, very finely minced 1 (8 ounce) can tomato sauce 1½ cups beef broth 1 tea­spoon cumin ½ tea­spoon cin­na­mon ½ tea­spoon chili pow­der ½ cup finely chopped dark cho­co­late 12 corn tor­tillas Op­tional gar­nishes: chopped cilantro

and salsa 1. In a large, high-sided sauté pan, heat olive oil over high heat. Sea­son the beef short ribs lightly on both sides with salt and gar­lic pow­der and then add to the heated pan. Cook on each side for about 2 min­utes just un­til lightly browned. Trans­fer the beef to a plate.

2. To the same pan, add in the chopped onion, minced gar­lic, tomato sauce, beef broth, cumin, cin­na­mon and chili pow­der. Stir well to com­bine in­gre­di­ents.

3. Re­duce the heat to medium and whisk fre­quently un­til the mix­ture comes to a sim­mer. Stir in the dark cho­co­late pieces un­til fully melted.

4. Add the short ribs back into the pan so they are sub­merged in the sauce. Cover the pan and sim­mer for 20 to 25 min­utes un­til the short ribs are cooked through and eas­ily pull apart with a fork.

5. Us­ing tongs and a fork, pull the short ribs apart un­til all of the meat is shred­ded. Stir the shred­ded beef back in with the sauce.

6. To as­sem­ble the tacos, place a heap­ing por­tion of braised short ribs in the cen­ter of each corn tor­tilla. Top with chopped cilantro and salsa be­fore serv­ing, if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 902, FAT: 53G, SAT­U­RATED FAT 22G, CHOLES­TEROL: 212MG, SODIUM: 939MG, CAR­BO­HY­DRATES: 29G, FIBER: 5G, SUG­ARS: 12G, PRO­TEIN: 73G

MAY - JUNE 2016

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