Como estas, amigos? It’s taco Tuesday, and I was reminded today that I made some AMAZINGLY fresh and delectable short rib tacos about a month ago that I never posted. These tacos definitely hit the spot- one of my favorite foods (as I’m sure y’all know but now, is short ribs). So, when I decided it was taco night I immediately made the executive decision to go in for the short rib as the chosen taco meat. Topped with some peach, jalapeno, corn salsa and some mango cabbage slaw, and finished off with some short rib juice, easy pickled onions and cojita. These were dabomb.com . (I’m not even sorry I just said that). I always like to add a fresh element to my tacos, and the peach and mango added a touch of sweetness to compliment the jalapeno in the salsa and the chiles in Adobo in the short ribs. These will have taco juice running down your face. You won’t even care!
Below you’ll find a few separate recipe cards for each component of the short rib tacos, and the short rib taco recipe card itself will come last, and include references to each component card above it. I decided to do it this way versus putting the recipe for each topping all on one recipe card. I thought the slaw and corn salsa could also pair with other dishes, and the mango kale salad can be eaten as a meal itself. So- for the purposes of this post we will list each one separately.
I’m aware this is a little bit lengthier than most of my posts- but that’s because there are so many yummy components to this dish! So, hold on to your sombreros- here we go!
First, the Mango Kale Salad. This was served on the side. (Note- always make sure to DOUBLE wash your leafy greens. Lot’s of nooks and crannies for dirt and sand to get stuck in, and no one likes a mouth full of dirt.)
Next, let’s move on to the Mango Cabbage Slaw. This would also be great on a pulled pork sandwich. Simple and super easy. You can see the cabbage slaw in the upper right hand corner if the photo below. I love slaw on a taco because it always adds a nice fresh crunch!
(In case you were wondering- these are all the ingredients pictured in this photo, clock-wise starting with the short-ribs in the lower left hand corner. Short ribs, cilantro, easy pickled onions, peach jalapeno corn salsa, mango slaw, Cojita cheese, tortillas (DUH) and in the middle- short rib juicy goodness. (Good to drizzle over the top of the taco with some lime juice for some chin drips. You might want to wear a bib.)
Ok. Now onto the Peach Jalapeno Corn Salsa. The perfect combo of fresh summer flavors. A hint of sweet and a hint of spice- light and crunchy. I was eating this by the spoonfuls before the tacos were ready. Whoops.
Ever since I was little, I’ve LOVED peaches and nectarines. However, I don’t buy them that often because peaches are a pain in the ass to peel, I’m lazy, and I don’t like to eat the fuzzy skin. This particular night though, I was craving some sweet juicy peaches and I thought they’d be the perfect compliment to these jalapenos.
And last but not least my taco-loving muchachos- the short ribs and tacos themselves!
Now you’re saying, ” OHHHHH! Woe is me! Whatever shall I drink with these delectable morsels from taco heaven? What libation shalt thou sip upon?!?!” (This is something I would actually say. In a terrible Shakespearean British accent. Imagine it. You’re welcome.)
Fear not, toots. I got you covered there too. What? You think I’d made you take all this time making a freaking taco and leave yer whistle dry as a bone? No, no, no. Here is this evening’s “ode to tequila.”
Aaron made these Ancho Chile Peach Margaritas for me while I was cooking. I had one sucked down and was feeling good before I even got my tacos put together. Let’s just say he has a heavy hand. (I’m not even mad.) Click the photo link below to go to the recipe!
That’s it for tonight, y’all. Tacos and tequila are two of my jams, and I am happy to share them with ya! Happy Taco Tuesday!
xo Kelli
