The salsa for these tacos is inspired by salsa negra, a deeply flavored, bittersweet salsa made from fried morita chiles and piloncillo. Instead, we create a quick pantry salsa by blending easy-to-find canned chipotle chiles in adobo along with brown sugar, charred garlic, and vinegar to give similar smoky, sweet, and bitter flavors. Use up any leftover chipotles in adobo in vegetarian chili or chicken tinga tostadas. The simple cilantro-lime cabbage slaw adds cool crunch against the rich meat and chipotle heat. Short ribs aren’t just for braising. Boneless short ribs in particular can be grilled like steak, but be sure to cook them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen. A 20-minute rest is ideal for keeping them juicy.
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