We have our intensely flavored short rib tacos that are out of this world, but they take a little extra effort to make. This cheaper, faster and easier version is also a big hit for parties or casual lunches.
- 4 pound flat iron steak, cubed 1″
- 1 teaspoon red pepper flakes
- 1 teaspoon rosemary leaves, finally chopped
- 1 tablespoon thyme leaves, finally chopped
- 1 large yellow onion, peeled and chopped
- 1 cup shallots, rough chopped
- 1 carrot, peeled and chopped
- 1 celery stock, chopped
- 3 garlic cloves, chopped
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoon tomato paste
- 2 bay leaves
- 2/3 cup red wine
- 1/2 cup red ruby port
- 5 cups chicken or beef stock
- 1 tablespoon, or to taste, anchovy paste
- 1/4 cup dry sherry
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
For the Tacos
- Corn and flour tortillas
- Red onion, thinly sliced, steeped in red wine vinegar for an hour and drained
- Shredded extra sharp cheddar cheese
- Chopped cilantro
- Chopped jalapeño peppers, seeded
- Optional Grilled Mustard Shrimp for the non meat eaters
- Dry the beef with paper towels and liberally salt and pepper. While you have two tablespoons of olive oil heating up in a Dutch oven over a medium-high flame, brown each side of the beef cube (in batches, do not overcrowd or they steam). Set aside on a platter until done, then ditch most of the excess fat.
- Reduce the heat to medium and add the red pepper flakes, rosemary, thyme, onion, shallots, carrot, celery, garlic and sauté for 10 minutes. Use a wooden spoon to sauté and be sure to scrape the brown bits off the bottom of the Dutch oven.
- Add the flour and stir in for two minutes, then add the tomato paste. Do the same for two minutes, then add the wine and port. Let it simmer until almost gone, then add the beef and any juices. Add the stock, then bring to a boil, cover and put in the oven for 2 hours.
- Remove the Dutch oven and set the beef aside. Strain everything else and save the sauce. Return the sauce to the dutch oven and add the anchovy paste and dry sherry, season with salt and pepper and bring to a boil and simmer for 15 minutes, add the beef back to the sauce. It is best to let it rest over night and absorb the juices.
- Put all the taco sides out in separate bowls and let guests fix their own.
Yo Quiero Taco Bell?Gidget, Taco Bell Chihuahua