Sloppy Joe Slider

This has been sitting in my draft for a long time but I made it last night with new photos so I thought I'd finally post it. But really, who doesn't like Sloppy Joe's?! It's the perfect balance of sweet and tangy rolled up in a bun. The combination of the sweet gherkins and the tangy pickled onions also helps enhance the flavor profile of this slider.

Ingredients:

3 lbs ground chuck

2 bell peppers (diced)

1 yellow or white onion (diced)

1 roma tomato (diced

1/8 cup pancetta (diced)

2-3 garlic gloves (minced)

4 cups ketchup

2 tablespoon yellow mustard

1/2 tablespoon black pepper

1 1/2 tablespoon kosher salt

1/2 yellow or white onion (paper thin slices) for pickling 

3 tablespoon red wine vinegar

1/4 cup water

3-4 baby gherkins for garnish

12 whole wheat slider buns

Directions:

Start by rendering the pancetta in a large skillet until it's brown and crispy. Next add the diced onions, bell peppers and garlic. Cook until garlic is translucent. Then add the ground chuck and continue cooking for 8-10 minutes on high heat or until meat is cooked through. At this time you should also drain most of the liquid from the pan. Next add the mustard, ketchup, 1 tablespoon salt, pepper, and tomatoes. Reduce heat to a simmer and let it cook for another 30 minutes so that all the flavors will come together. Stir every 5 minutes to keep the bottom from burning.

To pickle the onions, add the red wine vinegar, the other 1/2 tablespoon of salt, sugar and water to a bowl and add the thinly sliced onions. Mix well and let it sit for 20 minutes and then drain the liquid.

There's nothing left but to layer your buns with the Sloppy Joe, pickled onions, and gherkins! Enjoy!

 



Sweet and Savory Crepes

Caramelized Apple w/ Vanilla Ice Cream and Candied Walnuts



Chopped Beef Brisket w/ Barbecue Sauce

Making the actual crepes themselves were a lot easier than I thought it would be. The first time I attempted to make the crepes I actually succeeded in doing so (and let me tell you, whenever you're trying a new recipe or technique that's a rare thing). I even bought a new blue steel crepe pan that took me about an hour to season and prepare it to where the batter wouldn't stick to the pan. Sure I could have gone the easier route and bought a non-stick crepe pan, but where's the challenge and fun in that. During my practice session the crepes were made with flour, heavy cream, eggs, salt and sugar. The consistency was a little thicker than normal crepe but it would have been perfect for a sweet dessert crepe. The crepes tasted perfect and you could actually eat them without any filling, which I did, it had a slight sweetness to it but was also perfectly balance with the little salt I added.

On recreation day (the day I attempt to recreate the dishes I've reviewed), my get together of 2-3 people turned out to be an outright party of 11 or so people. Luckily, I bought a full size brisket and just enough apples to make dessert. To make the crepes more universal I decided to dilute the batter by adding 2 parts whole milk to 1 part heavy cream. This worked out perfectly, now the crepes were the perfect consistency for both the sweet and savory crepes.

For the sweet crepe, I decided to use Granny Smith apples (the green ones just in case you're wondering) instead of pears because the apples maintain a slight tartness to them when cooked. To add a little insurance policy on the tartness I added lemon zest and juice to the apples. Don't worry, I also added some sugar to help balance it out. I'm not a big fan of super sweet desserts. The apples were also seasoned with cinnamon and all spice.

I wanted to try something that might take this dish to a different level so I deep fried the crepe in canola oil. I filled the crepe and tied it with butcher twine to ensure that the filling would stay when frying. After letting it cooled a bit, it was topped off with powdered sugar, vanilla ice cream, and candied walnuts.

For the savory crepe I didn't do much to change what Crepes Mille presented. I seasoned the brisket with salt, pepper, cayenne, paprika, sugar, and garlic powder and added 2 cups of beef broth and cooked it in a pressure cooker for 90 minutes. The meat came out so tender it was hard to keep it together while taking it out of the pressure cooker. This made it easier to shred and chop to the perfect filling size. The barbecue sauce was an easy combination of sautéed onions and garlic with ketchup, Worcestershire sauce, brown sugar, honey, and black pepper. I also added a lot of the barbecue sauce to the inside of the crepes as my major complaint was that the crepe I had at Crepes Mille was too dry.

Ingredients:

Crepes Batter:

1 1/2 cups heavy cream
3 cups whole milk
3 cups all purpose flour
8 large eggs
3 teaspoons granulated sugar
1 teaspoons kosher salt

Apple Filling:

8 Granny Smith apples (peeled, cored, and cut into 1/4 inch slices)
1/4 cup all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/4 teaspoon all spice

Candied Walnuts:

1 cup walnuts crushed
1/2 cup granulated sugar
1/4 teaspoon sea salt

Brisket:

10-12 lbs brisket (slightly trimmed)
4 tablespoons ground black pepper
4 tablespoons garlic powder
4 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon cayenne pepper

Barbecue Sauce:

16 ounces ketchup (approximately 2 cups)
1/2 cup Worcestershire sauce
1 whole onion chopped (red, white, or yellow)
6-8 large garlic cloves (minced)
1 tablespoon canola oil
1 tablespoon black pepper
1 tablespoon dark brown sugar
1 tablespoon honey

Directions:

For the crepes batter whisk or blend the flour, milk, cream, eggs, salt and sugar. Make sure there are no lumps and chill in the refrigerator for at least 30 minutes. Heat up a crepe pan or non-stick pan on medium heat. With a ladle, slowly pour the batter in a circular motion and rotate your pan in a circular motion as well. You should have a nice thin layer of batter that's in a circular shape. Let this cook for 1-2 minutes or until the crepe releases itself from the pan. Next, flip the crepe on the opposite side and cook for an additional 30 seconds to a minute. Flip the crepe onto a plate and fill it with your favorite sweet or savory crepe.

I might have gotten a little bit ahead with the crepes as you'll want to have the fillings for the crepes ready well ahead of time.

For the apple filling, combine: the apples, flour, sugar, cinnamon, and all spice all in an oven safe casserole dish and mix well. Preheat your oven to 350 degrees and cook the apples covered with aluminum foil for 25 minutes. Remove and let cool.

For the savory filling rub black pepper, salt, garlic powder, cayenne pepper, paprika, and sugar on all sides of the brisket. You can slow cook this in the oven for 4-5 hours at 250 degrees or use the pressure cooker method. In order for me to fit the entire brisket into the pressure cooker I had to break down the brisket into small pieces. The cook the brisket on high pressure cooker for 90 minutes. When using the pressure cooker method, make sure you add some liquid, I chose to use about 2 cups of beef stock. Once the brisket is fork tender you can begin shredding or chopping the meat to your desired size.

The brisket alone can be served and enjoyed as is, but that doesn't mean you can't enhance the flavors with a little bit of sauce. To make this barbecue sauce add the oil to a stock pot on medium-high heat. Add the onions and saute until it is slightly translucent. Then add your garlic and continue stirring for 3-5 minutes. Next add your Worcestershire sauce and ketchup and mix well. Add the sugar, honey, and black pepper to taste. Continue cooking on simmer for at least 30 minutes so that the flavors meld together. Let it cool and add to blender and puree into a nice smooth sauce.

When filling your crepes you can fold the crepes in any way you like. You can fold all the corners in to make a square, roll it like a burrito or just simply fold it in half like an omelet. Though presentation is key to a nice looking dish, flavor is the most important part of the dish so make sure there's flavor in each element of your dish.

Yam Neua (Thai Beef Salad)

Normally you would see this beef salad tossed with all the vegetables to incorporate the meat and the sauce. However, I prefer to eat this as an appetizer and have displayed it as such in the above picture. I don't go to Thai restaurants very often but when I do, this is one of my favorite dishes. The thinly sliced beef and pungent vegetables pair perfectly with the spicy sesame vinaigrette.

Steak Ingredients:

1 pound beef (skirt steak, rump roast, or sirloin)
2 tablespoon hoisin sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon lemongrass (finely ground)
1 tablespoon granulated sugar
1 tablespoon fish sauce

Directions:

Combine all the ingredients above and let the beef marinate for at least 2 hours. You then have different choices of cooking methods; obviously grilling is preferred but if you live in an apartment like me, using the broiler in the oven isn't a bad option. You'll want to cook the beef to your desired doneness (rare, medium-rare, medium, etc.) I would recommend to not cook this cut of meat well done; as this will definitely dry out and become tough to chew and eat. Unfortunately, it’s hard to determine the time to cook the beef since the cut and thickness of the beef may be different. When the meat is at your desired doneness; let the meat rest for at least 5-10 minutes before cutting - as all the juices will run out if you cut the meat without resting. To cut: slice the beef as thin as possible against the bias.

The best way to check for your desired doneness of the meat is with a thermometer. Here is the temperature range:

(Temperatures are in degrees Fahrenheit)
Rare 120 - 125
Medium-Rare 130 - 135
Medium 140 - 145
Medium-Well 150 - 155
Well Done 160 - above

Spicy Sesame Vinaigrette Ingredients:

2 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon light soy sauce
2 tablespoon palm sugar
2 tablespoon sesame oil
4 Thai chili peppers (finely chopped)
2 garlic cloves

Sauce Directions:

Combine the lime juice, fish sauce, soy sauce, and palm sugar and mix well. Next, slowly drizzle the sesame oil into the mixture while whisking. Lastly, mix in the chili peppers and garlic.

Salad Ingredients:

5-7 green leaf lettuce leaves (roughly chopped)
1/2 white onion (thinly sliced)
1/2 red onion (thinly sliced)
1 tomato (thinly sliced)
1/2 cucumber (halved and thinly sliced)
1 scallion (roughly chopped)
8-10 sprigs cilantro (roughly chopped).
2 jalapenos (thinly sliced)
Handful Vietnamese coriander (just the leaves)

Plating:

Add the salad mixture to the bottom of your serving vessel (plate, bowl, etc.) and place the thin slices of beef on top of the salad. Now drizzle the dressing on top of the beef. This dish can be served warm or cold. However, if you are serving warm, try not to place the hot beef on top of the salad as this will wilt the vegetables.

Lemongrass Brisket with Laotian Chimichurri and Spicy Bitter Fish Sauce

This dish is the most common dish prepared when you attend a Laotian barbecue. Growing up, our parents never took us to any barbecue restaurants so we weren't familiar with the slow smoked style that we're familiar with now. Quite honestly, I'm not sure of why we chose the brisket cut of meat. Maybe because it was cheap and fed a lot of people or maybe because of its fat content that bares its true flavor once grilled. Many Americans would probably shun the way we cook the brisket. They prefer the low and slow method and we grill it just like any other cut of meat. I know one thing, no one has ever complained once they've tasted it.

The two sauces I prepared are the most commonly used with this dish. The Laotian "chimichurri" for lack of a better description contains garlic, chili peppers, ginger, scallions, and cilantro. Because it lacks oil, I'm not sure you can really call it a chimichurri, but it's close enough for my comfort. For my baker friend who came to dinner last night, this sauce is for you. The second sauce I prepared is not for the faint of heart or stomach. It's a combination of unfiltered homemade fish sauce, bottled fish sauce, and beef bile. Yes I know, gross right. Well it's definitely an acquired taste but you'll love it if you like the incomparable bitterness that makes one lost for words trying to describe it.

Of course, no Laotian meal is complete without sticky rice. It's been brought to my attention that just because you have the equipment and the correct grain of rice doesn't mean you actually no how to cook it. To my former roommate, I told you to pay attention when I cook instead of just watching television the whole time.

Brisket ingredients:

10 pounds brisket (cut into 10 inch steak pieces along the grain)
3 stalks lemongrass (pureed)
1 tablespoon black pepper
2 tablespoon garlic powder
1/4 tablespoon kosher salt
6 tablespoon hoisin sauce
6 tablespoon oyster sauce
4 tablespoon light soy sauce
1/2 tablespoon granulated sugar

Directions:

Marinate your brisket for at least 3-4 hours if possible, overnight is even better. Set your oven to broil and place the rack on the upper middle section. Cook the brisket on a baking sheet layered with aluminum foil. Cook for 10 minutes on each side for medium rare or to your preferred temperature. Let it rest for at least 5 minutes before slicing.

Chimichurri ingredients:

10 Thai chili peppers
1/2 cup ginger (loosely packed)
4 garlic cloves
Juice of 3 limes (approximately 1/2 cup)
8 tablespoon fish sauce
1/2 tablespoon granulated sugar
1/4 cup cilantro (loosely packed, roughly chopped)
1/8 cup scallions (loosely packed, finely chopped

Directions:

In a mortar and pestle, combine garlic, chili peppers, ginger, and salt. Mash into a paste and then add all other ingredients and mix well. Add more lime juice or fish sauce to adjust tartness or saltiness.


Bitter fish sauce ingredients:

3 tablespoon unfiltered fish sauce
6 tablespoon bottled fish sauce
Juice of 2 limes (a little more than 1/4 cup)
1 tablespoon dried crush Thai chili peppers (more or less depending on how spicy you want it to be)
2 teaspoon edible beef bile
1/8 cup cilantro (loosely packed, roughly chopped)
1/8 cup scallions (loosely packed, finely chopped)

Directions:

Combine the two fish sauces and mix well. Then add lime juice and edible beef bile. Incorporate all wet ingredients well before adding dry ingredients.

Sticky rice:

2 cups Glutinous/Sticky rice
Enough water to cover rice plus a few extra inches above (the rice will absorb some water)

Directions:

Rinse the rice thoroughly, approximately 3-4 times in cool running water. Then soak the rice in a large bowl for at least 2-3 hours or until the grains look completely translucent. You're also going to need some special equipment to cook sticky rice. These are cheap but may be hard to find (contact me if you need help finding it). You're going to need a concave boiler and an open face bamboo steamer (I'll post pics up later). Add enough water in the boiler (approximately 3-5 inches deep) and bring to a boil on high heat. Add rice from bowl to bamboo steamer and set in concave boiler. Cover the top of the steamer and cook for 10 minutes. After 10 minutes, you'll want to get a wooden spatula and stir the rice around so that it cooks thoroughly from the inside out. Cook for another 8-10 minutes and then stir the rice again to release some of the steam. Remove rice and place in bamboo basket or a similar device to keep warm.

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Braised Short Rib Rice Crepes

This dish always reminds me of my Vietnamese step-grandmother. When she used to own a restaurant my brother and I would always get a large plate of banh cuon. Of course she made it with more of the traditional ingredients such as ground pork, wood ear mushrooms, and onions. I would never turn down a plate of this; when made the traditional way. But me being me, I felt like I had to change it up a bit. Instead of ground pork, I used braised short ribs, marinated the same way with fish sauce, salt and pepper. I replaced the wood ear mushrooms with fresh shiitake mushrooms and the onions with shallots. For the crepe, however, I kept it very traditional, rice flour and tapioca starch, cooked on a non-stick pan since I don't have the traditional cloth steamer.

Short rib ingredients:

1 pound boneless short ribs
1 garlic clove (finely diced)
1 large shallot (thinly sliced)
1 cup chicken stock
1 tablespoon fish sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shiitake mushrooms (stems removed, caps thinly sliced)

Directions:

Once again I went with the pressure cooker to save some time. You should too if you have one. Sear the meat on all sides thoroughly, and then add shallots and garlic. Wait for about a minute or two then add the chicken stock and mushrooms. Cook under high pressure for 35-40 minutes. Release the pressure and begin shredding meat with a fork. Strain the mushrooms from the liquid and add the mushrooms to the shredded meat, mix well and set aside.

Rice flour crepe ingredients:

7 ounces (1 1/4 cup) tapioca starch
8 ounces (1 1/2 cup) rice flour
6 cups water
1 teaspoon salt

Directions:

Combine all ingredients well (make sure you mix before pouring onto pan). Now comes the tricky part. I actually failed about 5 times before I got the method and temperature right. If anyone out there the would like to sponsor me with a new non-stick pan, I would be more than grateful. Lightly coat the pan with oil and preheat on medium high heat (about 3 minutes) then add crepe mixture with a ladle and swirl pan around, cover for about 30 seconds and then cook for another 30 seconds. You'll want to flip the crepe on to a lightly oiled plate (good luck with this too, you'll want to flip hard and fast).

Apply a small spoonful of the meat on the crepe and begin folding. Keep on doing this until either the filling or crepe batter is gone. Serve with accompaniments and the same sauce you would use for egg rolls (nuoc mam/jeow som van).

Accompaniments:

Blanched bean sprouts
Cilantro
Scallions
Fried crispy shallots
Pork meatloaf (cha lua/yaw)
Cucumbers

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Spicy Beef Noodle Soup

I used shredded cabbage here since I served all of the
bok choy and mustard greens to the guests.

This is one of those dishes that tend to work like magic on a Saturday or Sunday morning after drinking heavily the night before. With the knowledge that I would be hosting guests this past weekend I actually started this dish on Thursday so that it'll be ready for Friday night and Saturday morning. The true cook time of this dish is about 3-4 hours. I was first introduced to this dish at an Austin downtown restaurant, Chinatown. At that time my friend was a bartender there and after bar hopping all night long, this was the perfect dish to cure the hungriness that was a result of too much alcohol consumption.  There are many variations of this dish that use different noodles and vegetables, the Vietnamese have Bun Bo Hue and the Laotians have Kow Poon (both use vermicelli noodles). The variation that's presented here is closer to the Chinese version.

Ingredients:


2 1/2 pounds boneless beef shank (you can also use beef shanks with bones) (2-3 inch cubes)
1 large yellow onion (diced)
4 tablespoon granulated sugar
6 tablespoon chili soybean paste
6 garlic cloves (crushed)
12 cups water
2 tablespoon sea salt
4 tablespoon soy sauce
6 whole star anise
2 scallions (chopped)
5 Roma tomatoes (quartered)
1 tablespoon crushed peppercorns
3 tablespoon canola oil
1 package Shandong noodles

Directions:         

Add oil to a stock pot on high heat. Add meat and brown on all sides. Add
onions and garlic and half of the chili soybean paste. Cook until onions become
translucent. Add water and bring soup to a boil. Now add all other ingredients
and wait for water to boil again. Reduce heat to low to medium low and continue
cooking soup for another 2-3 hours or until meat becomes tender. Feel free to
adjust your soup with fish sauce for extra saltiness, sugar for sweetness,
chili soybean paste for spiciness, or lime juice for tartness. You'll also want
to precook the noodles in a separate pot of boiling water for 5-8 minutes prior
to building your bowl.

Accompaniments:

You can add almost any type of vegetables and herbs to compliment this
soup. I've listed the basic accompaniments and some other options as well and don't be afraid of using your own imagination to match with your palette preference.

Basic accompaniments:

Baby bok choy (blanched)
Pickled mustard greens (roughly chopped)
Scallions (sliced on bias)

Optional/alternative accompaniments:

Cilantro (roughly chopped)
Purple or green cabbage (paper thin slices)
Red or white onions (thinly sliced)

Cheese Steak Sandwich

I initially started calling this a "Philly" cheese steak, but being from Dallas (home of America's team - Dallas Cowboys!) I didn't want to put "Philly" as a prefix for any of my dishes. Someone was disappointed that I didn't post anything yesterday and threatened me if I didn't post anything today (I'm sure you can make this dish, it's right up your alley). After a long day at the driving range I really didn't want to cook but I didn't want to disappoint the future editor of my blog (I also didn't want to eat fast food). I had to think about what ingredients this person would be comfortable with and it took a lot of thought but I decided I wanted something heavy and filling (there goes my diet) as well especially after a great session at the range. I had some bread leftover from having curry the other day and I also found a ribeye steak in the freezer, so why not a cheese steak.

Ingredients:

1 pound ribeye sliced paper thin
6 medium shiitake mushrooms (for that extra umami flavor, you can use regular button mushrooms too)
2 garlic cloves (minced)
1 onion sliced thin
2 tablespoon Worcestershire sauce
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoon canola oil
1 tablespoon olive oil
2 medium size (6-8 inches) french bread/roll

Directions:

Saute onions in olive oil and add a pinch of salt and pepper on medium high heat. Cook until onions are translucent and caramelized. Set aside.

In a separate pan add canola oil and turn heat to high. Add beef, mushrooms, garlic, salt, pepper, and Worcestershire sauce. Cook for about 3-5 minutes. Set aside.

Cheese sauce ingredients:

1 teaspoon flour
1 tablespoon unsalted butter
1/2 cup heavy cream (you can substitute whole milk)
1/4 cup grated pepper jack cheese
2 tablespoon Parmesan cheese
Pinch of salt
Pinch of pepper

Directions:

On low-medium heat, add butter and flour (mix well). Then add cream and continue stirring while adding a little bit of the pepper jack cheese, wait for the cheese to melt then continue adding more cheese. Continue this method with the Parmesan cheese. Add salt and pepper to taste.

Bringing it all together:

Toast your bread until it is crisp on the outside, then slice the bread in the middle (length wise) leaving the end attached. Add beef and mushroom mixture, add cheese sauce, add onions, then more cheese sauce. Serve with pickles or pepperoncinis.

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Cubed steak salad

Day 3 of cleaning out the fridge... I emailed my cousin Ava today to see how she was doing. After a brief exchange in messages she asked for a recipe that involved beef. I asked her if she liked the Vietnamese cubed steak salad or Bo Luc Lac and she answered yes of course. I fell in love with this dish about 10 years ago while dining with friends at Thanh Thanh in Arlington. I never asked for the recipe while I was there so I came up with my own variation of it.

Ingredients:

1 pound beef (I used sirloin tips here, but you can use almost anything especially tenderloins, try to stay away from the less tender cuts) cut in 1-1 1/2 inch cubes
4 tablespoon oyster sauce
4 tablespoon hoison sauce
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon freshly cracked pepper
2 tablespoon canola oil

Directions:

Combine all ingredients except oil in a bowl and mix well. In a hot wok or pan, heat oil on high heat. Once oil has a slight sheen add sauce from bowl and stir well (be very careful combining anything with hot oil will cause it to fly everywhere). After the sauce is heated up (about 20-30 seconds) add beef and stir constantly until sauce thickens and forms a glaze on the beef (about 4-5 minutes). Serve this directly over a bed of lettuce, pickled onions, and tomatoes (I didn't have any tomatoes in the fridge so I substituted with green apples).

Bed ingredients:

5-6 romaine lettuce leaves (roughly chopped)
1/2 yellow or white onion (thinly sliced and pickled)
1 large tomato or 1/2 green apple thinly sliced
- Pickling ingredients:
     21 tablespoon water
     7 tablespoon white vinegar (3 to 1 parts water to vinegar)
     2 tablespoon sugar
     1/2 teaspoon kosher salt
     (Let this sit for at least an hour.)

It's also good to have a dipping sauce for the meat just in case you like it extra tart.

Ingredients:

1 tablespoon salt
1 tablespoon black pepper
1/2 juice of lime

Directions:

Combine all ingredients in small sauce bowl and mix well.

Recap:

You will want to assemble the bed first and keep it in the refrigerator. This will keep the lettuce fresh and crisp. After the meat has been sauted you'll want to top off the bed of salad immediately. If there is extra sauce left in the pan don't net afraid to top off the salad with it as well.

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Braised Short Rib Taco with Avocado Salsa

At first I was just going to eat leftovers and just call it a night. But I figured since I had to peel and prep some papaya salad for tomorrow's party I had some time on my hands to whip something up. Looked in the freezer and I found 3 boneless short ribs. Then I looked in the refrigerator and saw some avocados that I didn't want to go bad since I'm leaving town for the weekend. So this is what I came up with.


Short rib ingredients:

3 boneless short ribs (1 1/2 lbs)
3 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
2 cups chicken stock
4 Roma tomatoes (double quartered)
2 sprigs basil (chopped)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 medium shallot (diced)
2 garlic cloves (diced)
2 teaspoons sugar
2 tablespoons olive oil
Several tortillas

Directions:

Evenly coat short ribs with salt and pepper. In a hot pan add oil and ribs until all sides are dark brown. add shallots and garlic. Immediately add chicken stock after shallots are transparent. Then add all other ingredients. I cheated and used a pressure cooker and cooked for 35 minutes. If you don't have a pressure cooker you can cooked in a regular stock pot with the lid covered until meat is fork tender. After meat is tender, continue to reduce liquid in pot until reduced half way. Stain liquid into separate bowl and mix in with short ribs. This will keep it moist and tender.

Avocado salsa ingredients:

3 medium avocados (diced)
5 cherry tomatoes (quartered)
1/4 white onion (diced)
Pinch of kosher salt
1/4 juice of lime
Several sprigs of cilantro (roughly chopped)
1 jalapeno (diced)

Directions:

Mix all ingredients well but be careful and do not work it to hard. You want a salsa and not mushy guacamole.

Finally, combine meat and salsa on top of tortilla and enjoy!

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