by Jennifer Burns, Dan’s Market
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 boneless short ribs
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 ½ cups chicken broth
- 1 ½ tablespoons chopped canned chipotle chilies
- 2 cups finely diced peeled cucumber
- 1/2 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño (with seeds), finely diced
- 3 tablespoons fresh lime juice
- 12 corn tortillas
- Kosher salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Mix first 3 ingredients with salt and pepper in a bowl; sprinkle all over short ribs up to 24 hours before cooking. Store covered in refrigerator.
Bring ribs up to room temperature. Heat the oil in large ovenproof pot over medium-high heat. Sauté the short ribs until browned on all sides. Remove the ribs to a plate. Add the onions and sauté for 4 minutes, until the onions are soft. Add the garlic and sauté for 30 seconds more. Add broth and bring to boil, scraping up browned bits. Add the chipotle chilies. Return ribs to pot, in a single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 ½ hours. Remove pot from oven. Remove the ribs from the pot. Let them rest 5 minutes before cutting. Shred the ribs with two forks. Return the shredded meat to the pan and stir, salt and pepper to taste.
For salsa, mix together the cucumber, onion, cilantro, pepper and lime juice with salt and pepper. Place tortillas between 2 damp paper towels. Microwave 30 seconds. Make each taco with some of the rib meat topped with the cucumber salsa.