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Short Rib Taquito with Mango Margarita Salsa

Ingredients

  • For the Mango Margarita Salsa:
  • 2 mangoes, peeled and small dice
  • 1 cup red onion, fine dice
  • 1 teaspoon minced garlic
  • 1/2 cup sliced scallions
  • 1 cup avocado, small dice
  • ¼ cup chopped cilantro
  • ½ cup roasted red pepper, small dice
  • ¼ cup extra virgin olive oil
  • 1 Serrano chile, seeded and minced
  • ¼ cup lime juice
  • Salt and pepper
  • For the Coffee Rub:
  • 2 ounces espresso grind Gevalia coffee
  • 2 ounces cocoa powder
  • 1 ounce ground cinnamon
  • 2 ounces Porcini mushroom powder
  • 2 ounces Kosher salt
  • For the Short Ribs:
  • 2 pounds boneless Short Ribs
  • ¼ cup Coffee Rub (recipe above)
  • 8 ounces Coca Cola
  • 1 gallon veal stock
  • 2 cups onions
  • ¼ cup sliced garlic
  • 1 dry Ancho chile
  • 1 cup scallions
  • ½ cup cilantro
  • 3 limes, sliced
  • Queso Fresco (cheese) to taste
  • Flour tortillas

Prep Time:

8 hours

Cook Time:

Serves:

This recipe for Short Rib Tacquito with Mango Margarita Salsa is courtesy of Chef Matthew King of Smith and Wollensky Steak House, and was part of the Mexican-themed menu served to food industry notables at the 2012 Noble Color Party, just prior to the National Restaurant Association's annual trade show.

Check out the full Margarita trend!

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Foodie Byte: Be sure to start your preparations early--this recipe requires an overnight marination!

Preparation

  1. For the Mango Margarita Salsa:
  2. Combine ingredients and allow to marinate for at least 8 hours or overnight in the refrigerator.
  3. For the Gevalia Coffee Rub:
  4. Combine all ingredients to be used with short ribs preparation.
  5. For the Short Ribs:
  6. Rub the short ribs with the coffee rub (recipe above) and pour Coke over the top.
  7. Allow to marinate overnight.
  8. Hydrate the dry Ancho chile in water. Split in ½ to remove the seeds and finely dice.
  9. Sear the short ribs well in a cast iron skillet.
  10. Remove the short ribs from the skillet and add the onions, garlic, limes and Ancho chile. Cooke for 5-10 minutes on medium heat or until soft and lightly browned.
  11. Add the veal stock and bring to a simmer. Add the short ribs, cover and cook in a 250 degree oven for 4 hours or until fork tender.
  12. Remove the meat from the sauce and allow to cool.
  13. Reduce the sauce until thick, pull apart the meat separating as much of the fat as you can.
  14. Fold together the sauce, scallions and cilantro.
  15. Season to taste with salt and pepper.
  16. To Assemble the Taquitos:
  17. Place a small amount of the short rib in the middle of a flour tortilla.
  18. Add a small amount of Queso Fresco and the mango avocado salsa.
  19. Roll and enjoy.