Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

Method13 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C). Have the onion and garlic chopped before heating the casserole. Rinse the jalapeño, avocado skins and mint; prepare the shallot, ginger, chile, lime juice and garnishes so they are ready when the meat is tender.

   Uses Water for rinsing jalapeño, avocado skins and mint, as needed; drained

2. 2

   Step 2: Season all the boneless beef short ribs (2 lb) with ½ teaspoon of the measured salt (½ teaspoon) and pepper to taste. Reserve the other ½ teaspoon salt for the guacamole.

   Uses 2 lb country-style boneless beef short ribs · ½ teaspoon salt for the ribs · Freshly ground black pepper, to taste

3. 3

   Step 3: Heat 3 tablespoons safflower oil in an ovenproof casserole over medium heat until hot. Add an uncrowded batch of ribs and brown the first face for about 7–8 minutes, checking from 7 minutes, then turn.

   Brown ribs: first face · 7 minUses 3 tablespoons safflower oil for browning · The first uncrowded pan batch of seasoned ribs

4. 4

   Step 4: Brown the other face for about 7–8 minutes, checking from 7 minutes. Turn as needed to brown any remaining surfaces without burning.

   Brown ribs: other face · 7 minUses The current turned ribs and hot oil

5. 5

   Step 5: Lift the browned ribs into a bowl. If needed, brown the remaining ribs in uncrowded batches in the same casserole, using the same 7–8-minute-per-face guide. Keep all the browned meat and its collected juices, and leave the oil and browned bits in the casserole.

   Uses The browned ribs lifted from the casserole · The oil, juices and browned bits in the casserole · Any ribs still awaiting browning

6. 6

   Step 6: Add the remaining tablespoon safflower oil to the casserole. Add the chopped onion and cook for 4–5 minutes, checking from 4 minutes and stirring, until fully softened.

   Soften the onion · 4 minUses The retained pan oil and browned bits · Remaining 1 tablespoon safflower oil · 1 cup finely chopped white onion

7. 7

   Step 7: Add all the chopped garlic and cook for 1 minute, stirring, until fragrant and lightly golden.

   Cook the garlic · 1 minUses All the softened onion and pan contents · 4 garlic cloves, peeled and finely chopped

8. 8

   Step 8: Pour in all the pomegranate juice (2 cups) and red wine (1½ cups), stirring and scraping the casserole bottom to loosen its browned bits.

   Uses All the aromatics and pan contents · 2 cups pomegranate juice · 1½ cups red wine

9. 9

   Step 9: Return all the browned ribs and their collected juices to the casserole. Add the crushed rosemary and bring to a simmer. Cover with the lid and put in the oven for about 1½ hours, until the meat is completely tender.

   Covered oven braise · 90 minUses All the casserole liquid and aromatics · All the browned ribs and their bowl juices · 1 teaspoon dried rosemary, crushed

10. 10

    Step 10: Remove the lid and cook in the oven for about another 30 minutes, until the meat falls apart when pulled with a fork and the liquid has thickened considerably. Remove the casserole and shred the meat into small bite-size pieces with two forks, leaving it in the sauce.

    Uncovered rib braise and sauce reduction · 30 minUses All the braised ribs and sauce

11. 11

    Step 11: When the ribs are nearly ready, combine the shallot (1 tablespoon), ginger (1 tablespoon) and jalapeño (1) with the lime juice (1 tablespoon), olive oil (1 tablespoon) and reserved ½ teaspoon salt. Halve and pit the avocados, scoop out and dice the flesh, then add and gently mash with a fork. Fold in ¼ cup each of queso fresco and pomegranate arils (¼ cup). Taste and adjust salt if needed; keep the guacamole ready for serving.

    Uses 1 tablespoon finely chopped shallot · 1 tablespoon finely chopped fresh ginger · 1 jalapeño, stemmed and finely chopped; seeding optional · 1 tablespoon fresh lime juice · 1 tablespoon olive oil · Reserved ½ teaspoon salt for guacamole · 3 large ripe avocados, flesh scooped out and diced · ¼ cup queso fresco for guacamole

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    Step 12: Warm the ready corn tortillas on a dry comal, griddle or skillet over medium heat, turning until hot through and pliable.

    Uses Ready corn tortillas, as needed for serving

13. 13

    Step 13: Fill the warm tortillas with guacamole and shredded ribs in sauce. Garnish with the remaining ¼ cup each of queso fresco and pomegranate arils, plus the chopped mint (1 tablespoon). Share between six servings.

    Uses The prepared ribs and sauce for the tacos · All the prepared guacamole · The warmed tortillas · Remaining ¼ cup queso fresco for garnish · Remaining ¼ cup pomegranate arils for garnish · 1 tablespoon coarsely chopped fresh mint