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
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
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
1 ½ tablespoons of unsweetened
2 tablespoons of vegetable
1 cup yellow onion,
1 cup celery, coarsely
1 cup carrots,
2 cloves garlic,
2 teaspoons of ground
1 teaspoon of freshly
ground black pepper
1 ½ tablespoons of dried
10 tablespoons of Tabasco
Chopped onions, for
Chopped cilantro, for
¼ cup freshly squeezed
¼ cup apple cider
3 cups chopped cabbage
Freshly ground black
Preheat the oven to
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
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
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.
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
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.
In a comal, griddle or large skillet, heat
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,
Etiquetas: #SoBeWFF, beef, tacos