Asian Slaw Short Rib Tacos

Beef Short Rib

Ingredients

8  soft corn tortillas – lightly cooked in oil

3 pounds bone-in beef short ribs, fat trimmed

Kosher salt and freshly ground pepper

2 chipotle pepper

1/4 cup grape seed oil

3 cups chicken stock

1 large Spanish onion, chopped

6 cloves garlic, smashed

1 cup dry red wine

12 ounce of Goya Sofrito sauce

8 hard corn taco shells

Toppings

½ cup of diced cilantro

½ cup of shredded sharp cheese

2 quartered limes

Directions

Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper. Heat the grape seed oil in a large Dutch oven over medium-high heat. Working in batches, brown the short ribs on both sides, about 8 minutes total. Remove to a plate.

Meanwhile, combine the stock, Goya Sofrito and chipotle peppers in a medium saucepan and bring to a simmer. Remove from the heat and let steep, 15 minutes.

Remove all but 3 tablespoons oil from the Dutch oven. Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute. Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes. Add 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.

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. 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. Add the meat and toss to coat. Fill the corn tortillas with the meat; top with Asian slaw, cheese and cilantro.