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Red Chile Short rib taco

Straight from Bobby Flay's recipe. The only things I changed were the dried peppers. I had Mirisol, Guajillo, and Ancho available so that is what I used.
 
http://www.foodnetwork.com/recipes/bobby-flay/red-chile-short-rib-tacos-recipe.html
 
 
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Turned out great and the dinner guests went back for seconds and thirds.  The only thing I would change is that there is so much fresh on these tacos (we also served it with homemade pico instead of the green chile relish), the queso adds an unnecessary heaviness. I would just leave it off the the next time I do this.
 
Looks wonderful.  I would tear a plate or three of those up in a jiffy! :)
 
Mate those look great!!  :dance:
 
Just reading the recipe.... did you keep the dried chioles whole?.... or did you blitz the chiles and stock together??... 
 
Very nice!!!!
 
Bobby Flay uses white rice with Mexican? ;)
 
Tinnie said:
Mate those look great!!  :dance:
 
Just reading the recipe.... did you keep the dried chioles whole?.... or did you blitz the chiles and stock together??... 
 
Whole but stems and seeds removed then steeped in the stock. THey were strained out in the end. 
 
The Hot Pepper said:
Very nice!!!!
 
Bobby Flay uses white rice with Mexican? ;)
 
Hush now boss man. If you read the recipe, you will see that rice isn't in there. I added it to round out the meal for the guests. They didn't notice that it wasn't Spanish rice. ;)
 
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