Boneless Short rib (3 to 4 pounds), cut in two
2 large onions, diced
4 garlic cloves
3 bay leaves
3 dried New Mexico chilies, toasted and seeds removed
2 tablespoons paprika
1 tablespoon ground cumin
2 quarts beef broth (enough to cover meat)
Salt and pepper to taste
1. Season short rib with salt and pepper, then sear in a hot skillet.
2. Place everything in a crock pot on high. Once temperature is hot, reduce heat to low and cook for six hours.
2 large avocados, diced
1 medium red onion, diced
1 bunch cilantro, roughly chopped
1 jalapeno, finely diced
1 medium tomato, diced
2 limes, juiced
4 tablespoons extra virgin olive oil
Combine all ingredients in a mixing bowl and serve over short rib in tortillas.
KDFW FOX 4
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