Winter Braised Short Rib Tacos (Leftover Saturdays)

I don’t know about your household, but mine is always overflowing with leftovers. I mean, it’s just me, and it’s very difficult sometimes to cut my recipes in half and cook for two. Well in this case, one. Whenever I recipe develop I like to try and cook all meals for a group of 4-6, as that is usually what people are looking for (eating for two w/ leftovers, eating for four w/out. a group of skinny people eat for 6, you get the picture). 

So this is where “Leftover Saturdays” is going to come into play. I’ll create a recipe using Fridays leftovers  and post it up on Saturday morning. Basically you’re getting two meals for the price of one 😉 This will also save you from forgetting about the foil wrapped leftover that more than likely will eventually rot in your fridge and then weeks later you will find your home smelling like a giant fart, when this whole time you’ve been blaming your significant other of crop dusting and are currently on non speaking terms. Dispose of evidence immediately. Hashtag: sorrynotsorry.

Now here we are with yesterdays leftover Braised Short Ribs which have now become todays Winter Braised Short Rib Tacos. Ay Currumba. Just when you thought tacos and tequila were bikini seasons away…  they’re now here to stay. And let’s be honest, the tequila never really leaves. 

If you decide you want to skip yesterdays post and just dig straight into the tacos follow that short rib recipe and add the spices that I’ve mentioned in the recipe below to the broth. 

I also chose to make homemade tortillas. Not because I wanted to one up all of you packaged purchasers, but because my son was asleep and I had none on hand. And you know what? I will never purchase flour tortillas ever again. No joke. Not only were these homemade tortillas INCREDIBLY easy to make but they almost took away from the ribs……so you know they were good.I ended up eating several with just a slab of butta. Yup. I did that. In stretchy pants obvi as to not feel bad about myself.

The flour tortilla recipe below originated from another blog.I have changed an ingredient and the serving size to fit the needs of this recipe. Here is the link where I found the original recipe. “The Cafe Sucre Farine” I believe that is how it is spaced/spelled. NO idea how to pronounce the last part (suck-er-fah-reen) ? . Definitely incorrect. Any who their directions are much more detailed in case you are having difficulty following mine.

Some tips: In order to get the meat into smaller pieces, especially if you using leftovers, I recommend heating the meat in a pot for about 5 minutes, just so it is warmed (but still cool enough to handle) and then slice/pull apart with a fork then return back to pot.

Feel free to add any additional toppings if you want to get all fancy, however I wanted to keep it fairly simple since the ribs and tortillas alone had amazing flavor.

Winter Braised Short Rib Tacos (Leftover Saturdays)

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

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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.

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