Short Rib Tacos Recipe
cola-braised, salsa verde, pico de gallo, kale-jicama slaw, horseradish crema, flour tortillas
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Ingredients
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Main Ingredients
Method
Preparation Steps
Braise the Short Ribs
In a large pot, season the short ribs with salt and black pepper. Sear them over medium-high heat until browned on all sides. Remove the ribs and set aside.
Make the Horseradish Crema
In a small bowl, mix the mayonnaise with horseradish, adding salt and pepper to taste.
Assemble the Tacos
Once the short ribs are done, shred them using two forks. Warm the flour tortillas in a pan or microwave. To assemble, place a portion of shredded short ribs on each tortilla, top with salsa verde, pico de gallo, kale-jicama slaw, and a drizzle of horseradish crema.
