Chile Colorado Tacos
3 Tbsp. vegetable oil
1 lb. boneless beef short ribs
1/2 white onion diced
4 cloves garlic, minced
1 jar Hatch Red Chile Colorado
2 cups beef stock
1 bay leaf
flour tortillas
garnish: thinly sliced radishes, cilantro and crumbled cotija cheese
Directions:
Preheat oven to 350 degrees F
Season the beef with salt and pepper on all sides, set aside
Heat vegetable oil in a Dutch oven over medium high heat. When hot add the beef
Sear the beef on all sides until well browned and set aside
Add the onion and cook until translucent, about 2 minutes. Add garlic and cook another minute
Add the beef back to the pan, cover with Hatch Chile Colorado and beef stock
Cover with a lid and bake 1 hour until beef is very tender
Transfer the beef to a cutting board and allow to cool slightly before shredding with 2 forks
Place the Dutch oven back on the stove over medium heat. Cook to reduce the sauce, about 15 minutes
Add the beef back to the sauce and stir to combine. Remove from heat and serve on flour tortillas with your favorite topping
Click here for Hatch Chile Colorado
