Chipotle Short Rib Tacos

I had originally intended to make this recipe just as it read in Epicurious, but the more I thought on it, the more I wanted them as tacos. I absolutely adore the recipe for Short Ribs in Tomato Sauce, I never thought shredded meat could taste so delicious. I merged the shredding technique with the original recipe. The result was one of the best tacos I have ever eaten. The spice of the Chipotle, the tang of the lime juice and the sweetness of the tomatoes made for the perfect taco. These are definitely going to be in regular rotation at our house. I ate three of these tacos for dinner, with the justification that corn tortillas are small.

Chipotle Short Rib Tacos

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
4 boneless short ribs

2 tablespoons olive oil
½ onion, chopped
2 garlic cloves, minced
1 ½ cups chicken broth
1 14.5 ounce can diced tomatoes
Juice of one lime
1 ½ tablespoons chopped canned chipotle chilies

1 avocado
2 tablespoons sour cream
Juice of ½ lime

Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.

Preheat oven to 350°F. Heat the oil in large ovenproof pot over medium-high heat. Sauté the short ribs until browned on all sides. Remove the ribs to a plate. Add the onions and sauté for 4 minutes, until the onions are soft. Add the garlic and sauté for 30 seconds more. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, and chipotle chilies. Return ribs to pot, in a single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1 ½ hours. Remove pot from oven. Tilt pot; spoon off fat. Remove the ribs from the pot and shred with two forks. Return the shredded meat to the pan and stir, salt and pepper to taste.

In a mini-chop food processor, puree the avocado, sour cream and lime juice. Add salt to taste. Serve the meat on warm corn tortillas with the avocado sauce and lime wedges.

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