Ingredients
Short ribs
Flour tortillas
Onions
Green Onions
Chili Powder
Soy Sauce
Mirin
Canola oil
Sesame oil
Rice vinegar
Orange juice
Lime juice
Jalapeno
Sesame seeds
Sugar
Marinade for Short Ribs:
1 cup soy sauce
1/2 cup sesame oil
1/2 cup mirin
4 tbsp canola oil
1/4 cup sugar
1/2 cup garlic
4 chopped green onions
1/2 an onion
2 tbsp sesame seeds
Blend all ingredients together, pour over short ribs, and
allow to marinate.
Salsa Roja:
1 cup soy sauce
1/2 cup sesame oil
1 cup canola oil
2 cups rice vinegar
8 garlic cloves
1/4 cup sugar
1/2 cup chili powder
2 green onions
Ginger
Handful of sesame seeds
Blend all ingredients together and set aside
Salsa Verde:
Add oil into a pan on low/medium heat and add 2 cups of garlic.
In another pan, char 1/2 onion and jalapeno.
Once charred, add the garlic, onion, and jalapeno to a blender with 5oz
of orange juice, 5oz of lime juice, salt, pepper, bunch of cilantro and blend
Cilantro Salad
Mine one bunch of cilantro and 1/2 onion. Add to a bowl with
juice of 1 lime, mix, and set aside.
Add oil into a pan, heat to medium heat, and add the marinated short rib.
The meat should sizzle when added to the pan. Allow the meat to develop a nice
char without burning it.
Once the meat is charred, set aside, and heat your tortillas.
Assemble the tacos and enjoy!
*Note: to make these into breakfast or brunch tacos,
add scrambled egg and tater tots.
