Chipotle & tomato beef short rib tacos
- 1 tablespoon olive oil
- 2 red onions, thinly sliced
- 2 teaspoons chipotle chili paste
- 1.9kg Our Farm beef short ribs
- 750ml tomato passata
- 1 cup (250ml) water
- 12 taco shells
- 1 cup shredded cheddar
- 1 can black beans, drained
- To serve coriander leaves, jalapeno sauce and lime wedges
Preheat oven to 170*C.
Heat oil in a large cast iron pot over medium-high heat. Add onion and chipotle chili paste and cook for 8-10 minutes until caramelized.
To the pot add the beef short ribs, and cook turning for 4-5 minutes, Add the tomato passata and water. Cover with a lid and cook for 3 hours or until beef is tender and falling off the bone .
Using a spoon remove any oily fat that comes to the surface and discard.
Remove beef from the oven and place into a bowl, using tongs or forks shred the beef, discard bones and fat, making sure you save all the delicious juices and sauce.
To serve, spoon beef into taco shells, top with cheddar, beans, coriander leaves, jalapeno sauce and a good squeeze of lime juice. Enjoy