Sweet and Spicy Wagyu Short Rib Tacos
Sweet and Spicy Wagyu Short Rib Tacos

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, sweet and spicy wagyu short rib tacos. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Sweet and Spicy Wagyu Short Rib Tacos is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Sweet and Spicy Wagyu Short Rib Tacos is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook sweet and spicy wagyu short rib tacos using 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sweet and Spicy Wagyu Short Rib Tacos:
  1. Take 5 LBS Double 8 Cattle Fullblood Wagyu Boneless Short Ribs (cut into 2-3” pieces)
  2. Get 7 Dry Ancho Chiles (stemmed and seeded)
  3. Prepare 1 Large Yellow Onion (sliced)
  4. Get 6 Garlic Cloves (coarsely chopped)
  5. Prepare 1 CUP Brown Sugar
  6. Make ready 3 TBSP Apple Cider Vinegar
  7. Get 2 1/2 CUPS Beef Stock
  8. Take 1 Bunch Cilantro (separate stems from leaves)
  9. Take 2 TSP Kosher Salt (plus extra for seasoning)
  10. Make ready 1 TSP Freshly Ground Black Pepper (plus extra for seasoning)
  11. Make ready 2 TBSP Grapeseed Oil
  12. Take Taco Fixings
  13. Prepare Corn Tortillas
  14. Get Shredded Cabbage
  15. Take Avocados
  16. Prepare Pico de Gallo
  17. Get Fresh Cilantro Leaves (chopped)
Steps to make Sweet and Spicy Wagyu Short Rib Tacos:
  1. PREPARING THE ANCHO CHILE SAUCE - Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain, and discard the liquid. Transfer the softened ancho chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef stock, cilan-tro stems, 2 teaspoons of kosher salt, 1 teaspoon freshly ground black pepper, and ancho chile powder. Puree all ingredients until smooth.
  2. PREPARING THE FULLBLOOD WAGYU BONELESS SHORT RIBS - Pat Fullblood Wagyu boneless short ribs dry, and sprinkle with kosher salt and freshly ground black pepper. Heat a large sauté pan over medium-high heat until hot. Add the grapeseed oil, and get it hot but not smoking. Separate the short ribs into three batches. Brown the short ribs on all sides, about 7 minutes per batch. Transfer the browned short ribs to the slow cooker.
  3. FINAL STEPS - Pour the ancho chile sauce over the short ribs in the slow cooker (liquid should reach about 2/3 up the sides of the meat).Cover, and cook the short ribs for 5-7 hours on high until the meat is very tender. Remove short ribs from the sauce, and put sauce in refrigerator to cool. Meanwhile shred the meat with two forks. Once cooled, remove the sauce from the refrigerator. Skim the fat from the surface, and discard the fat.
  4. Mix the cooled sauce into the meat, and season (to taste) with kosher salt and freshly ground black pepper. Spoon the meat and sauce into warm corn tortillas, and serve with shredded cabbage, avocado, pico de gallo, and chopped fresh cilantro leaves. Serve, and enjoy!PLEASE NOTE: Instead of a slow cooker, the short ribs can be cooked in a Dutch oven or casserole dish (covered) at 350°F degrees for 3-4 hours.

So that’s going to wrap it up with this exceptional food sweet and spicy wagyu short rib tacos recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!