Winter Braised Short Rib Tacos (Leftover Saturdays)
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 tacos
 
Ingredients
  • 1 golden potato chopped into ½" chunks
  • 1 sweet potato chopped into ½" chunks
  • 1 tsp chili powder
  • 1 tbsp olive oil
  • Salt & Pepper to taste
  • Leftover Braised Short Ribs (see Recipe)
  • 1 tsp chili powder
  • 1 tsp paprika
  • ¼ tsp onion powder
  • 1 cup fresh kale leaves, chopped
  • For the "dressing"
  • ½ cup plain greek yogurt
  • ½ lime, squeezed
  • Salt & Pepper to taste
  • For the Tortilla:
  • 1½ cups all purpose flour plus more for dusting
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ cup warm water
  • 3 tbsp coconut oil
Instructions
  1. First preheat your oven to 375. Next on a baking sheet add your chopped potatoes, 1 tsp chili powder and 1 tbsp olive oil. Toss and cover with salt & pepper. Place in oven for about 30 minutes or until tender.Once done remove from oven and set aside.
  2. Next using a knife, taking your leftover short ribs, slice all meat off bone and discard fat. Use a fork and pull apart meat chunks. Add all contents of braised short ribs (including vegetables and broth) and place into a medium pot. Add kale. Add 1 tsp chili powder, 1 tsp paprika and ¼ tsp onion powder. Salt & Pepper to taste. Bring to a boil and then remove from heat and set aside.
  3. For you dressing in a small bowl add your greek yogurt and fresh lime juice. Salt & Pepper to taste. Set aside.
  4. For the tortillas:
  5. In a stand mixer (or a bowl using a hand mixer) add your flour, salt, baking powder, warm water and coconut oil. Using a fitted dough hook, knead for about 5 minutes until dough comes together. If dough starts to stick to sides add a tbsp of flour at a time. If it seems too dry add a tbsp of water at a time. Once dough comes together and has been kneading for about 5 minutes, remove from bowl and on a well floured surface form a ball. Wrap in saran wrap and let rest for about 20 minutes.
  6. After dough has rested divide dough into 8 pieces and form 8 round disks (balls that are flattened). Roll each individual disk into about a 6"-8" flat circle or until desired thickness (or thinness) is reached.
  7. Heat a medium sized frying pan for about 5 minutes. Add each flattened disk one at a time to pan, cooking about 45 seconds to a minute on both sides, or until browned spots appear. Remove from heat and place tortilla on a plate with a dampened towel and cover (to prevent from drying out). Repeat and stack until all tortillas are made.
  8. Once tortillas are done, using a slotted spoon, scoop and add the short rib meat and vegetables. Next add potatoes and then top off with greek yogurt dressing. Serve immediately.
Recipe by My Lavender Blues at https://mylavenderblues.com/winter-braised-short-rib-tacos-leftover-saturdays/