Beef Ribs Tacos with Mezcal Coleslaw Recipe (and a long story short)

Who can feel like cooking when you receive an invitation to have tacos made by the cream of the chefs who are redefining the gastronomic scene in Miami? Not me, for sure! There are so many things to do, see and eat this week with the Food Network and Cooking Channel South Beach Wine and Food Festival (SoBeWFF). The invite that I’m talking about said the following:

What: Casamigos Tequila (George Clooney’s tequila brand) presents: Tacos After Dark.
Where: Loews Miami Beach Hotel
Who: Miguel Aguilar (Wynwood Kitchen), Aaron Brooks (Edge), Todd Erickson (Haven and named hottest Miami chef 2012), Santiago Gómez de la Fuente (Cantina La Veinte), José Mendín (Pubbelly), Ralph Pagano (Naked Taco), Christian Plotczyk (Rosa Mexicano), Richard Sandoval (Toro Toro), and Cesar Zapata (The Federal).
Hosted by Aarón Sánchez (Food Network and Cooking Channel celebrity chef, chef and owner of Paloma, in Stamford, and co owner of Johnny Sánchez, in Baltimore and New Orleans.)

To make things more appealing, this taco extravaganza was sponsored by Smithfield, oh my… I do love bacon! And also by Tabasco. The bad news is I can't go. The good news is: I’m sharing this taco recipe! It’s not mine, but the creation of chef Aarón Sánchez! I hope you like it  (and talking about tacos, this coming Saturday I’ll go for breakfast at the Americana Lawn at the Loews, to enjoy tacos especially created for SoBeWFF by Pubbelly’s chef JoséMendín.)

Life is beautiful!

Beef Ribs Tacos with Mezcal Coleslaw | Ingredients for 20 tacos
8 guajillo chiles, stemmed and seeds
3 pounds boneless beef ribs
1 ½ tablespoons of salt
1 ½ tablespoons of unsweetened cocoa powder
2 tablespoons of vegetable oil
1 cup yellow onion, coarsely chopped
1 cup celery, coarsely chopped
1 cup carrots, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup of tomato paste
1 cup of red wine
4 cups of beef broth
2 teaspoons of ground cumin
1 teaspoon of freshly ground black pepper
1 ½ tablespoons of dried oregano
10 tablespoons of Tabasco sauce
20 corn tortillas
Chopped onions, for garnish
Chopped cilantro, for garnish
Limes for garnish

For the mezcal coleslaw
¼ cup of mezcal
½ cup sugar
¼ cup freshly squeezed lemon juice
¼ cup orange juice
¼ cup apple cider vinegar
3 cups chopped cabbage into strips
¼ cup chopped cilantro
Freshly ground black pepper

Of the meat:
Preheat the oven to 325°F.

In a skillet over medium heat, lightly toast the chilies for 30 seconds on each side, until they release their aroma but being careful they don’t get burned. Remove from heat and reserve.

Season the meat with salt and cocoa powder.

In a heavy pot with a lid, over medium-high heat, heat 2 tablespoons of oil.

When the oil is hot, add the meat and cook for about 3 minutes per side, until well evenly browned. Cook in separate batches if necessary, adding more oil as needed to prevent the meat to get burned. Put the meat on a plate and reserve.

Reduce heat to medium and add the onion, celery and carrots and cook for about 5 minutes. Add garlic and cook for 2 minutes, then add the tomato paste and cook 2 minutes more.

Add the wine and broth into the pan and scrap the bottom with a wooden spoon.

Add the roasted chilies and reduce heat to low. Simmer, uncovered, until the peppers are tender, about 5 minutes.

Add the cumin, pepper, oregano and Tabasco sauce. Return the meat to the pot and cover. Put the pot in the oven and cook for about 3-4 hours, stirring occasionally.

Remove the meat from the oven. Using tongs or a fork, remove the meat from the sauce and shred it.

Strain the sauce and add a little to the shred meat. Rectify the seasoning.

Of the mezcal coleslaw:
Heat the mezcal in a skillet over medium heat and flame it. Once the flame has gone down, add the sugar and stir until completely dissolved.

Add lemon and orange juices. Bring to boil and reduce heat to medium. Remove from heat and let cool completely.

In a large bowl, combine the mescal mixture with apple cider vinegar and cilantro. Stir in cabbage, season with salt and pepper and stir well.

To assemble the tacos:
In a comal, griddle or large skillet, heat the tortillas.

To assemble tacos, put some meat on the tortilla and then coleslaw.

Garnish with chopped onions, cilantro and serve with a slice of lime.

To print the recipe, click here.

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