The Painted Chef Short Rib Tacos - wave3.com-Louisville News, Weather & Sports

Recipe: Short Rib Tacos

*Four servings of two tacos each

Cook time

• Cure: 24 hours
• Sauce: 3 hours
• Cooking of Ribs: 8 hours
• Sour Cream: 10 minutes
• Salsa: 20 minutes

Short Ribs Cure

• 1 cup salt
• 1 cup sugar
• 1 cup firmly packed parsley
• ½ tsp cumin
• ½ tsp paprika

Directions: Add ingredients to food processor. Pulse until it is mixed but still grainy. To cure the ribs you want to rub the curing mix onto the ribs until they have a green hue. Shake off excess mixture.

Short Ribs Sauce

• 4 quarts of Chicken Stock
• ½ cup chipotle peppers in adobe sauce (blended)
• 1 TBS cumin
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp paprika

 Directions: Place the sauce ingredients in a pot and let simmer for 3-4 hours.

 Cooking the Ribs

Directions: After the ribs have cured overnight, rinse them thoroughly under cold water.  Pat dry with a paper towel. Place a large pan on low heat and add the short ribs to the pan. Sear all sides until browned. Remove from pan.

 Once the sauce is done and the ribs are seared, add them both to the crock pot. Put the crockpot on the low setting. Let cook for 8 hours. 

 Cilantro Sour Cream

• 1 cup sour cream
• 1 tsp cayenne pepper
• 2 TBS chopped cilantro
• Salt and pepper to taste

Directions: Place all ingredients in a blender and blend on high until it is a nice smooth green consistency

Salsa

• 1 cup diced pineapple
• 1 TBS diced red pepper
• Splash of red wine vinegar
• 1 TBS chopped cilantro
• Salt and pepper to taste

Directions: Place all ingredients in a mixing bowl and stir

Taco Shells & Cheese

• One pack of eight taco shells
• 1 cup shredded Chihuahua cheese