Beef Short Rib Fried Flour Tacos
The purpose of this recipe is to show how to give a leftover a second life. The previous night I made the Argentinian beef short ribs. I had a pound leftover. So my high ass thought, let’s turn these into tacos and eat them with the potato tacos and have a meat and potato taco night. Oh yesss...it happened. So I deboned the leftover short ribs, fried it up, and made fried flour tacos. You can really do this with any leftover beef, pork, or chicken; as long as it is somewhat neutral in flavor. The ribs were just seasoned with sea salt and lime juice.Warning! Especially if you are a high ass and impatient: make sure to take the toothpicks out of the tacos. Say I “sleepwalk” to the refrigerator at 3 in the morning and go “Ooooo, tacos!” and don’t want to heat them up and assemble. I’m just going to eat them as is. Take out the toothpicks. Do it before yo go to bed, for your safety. Now I’m going to do that this moment before I pass out and have a 3AM sleepy time snack.
Equipment
- toothpicks
Ingredients
- 1 lb leftover beef short ribs deboned and diced
- 1 tbsp vegetable oil
- 6 flour tortillas
- vegetable oil for frying
Toppings
- queso fresco crumbled
- cabbage shredded
- Mexican sour cream
- your favorite hot sauce
Instructions
- Heat up cooking oil in a sauté pan over medium heat. Fry the beef for 10 minutes. Drain any excess grease. Let cool.
- Place 2 heaping tbsp of the beef on the top half of the flour tortilla.
- Fold up and hold close with 3 toothpicks.
- You should yield 6 tacos.
- Heat up cooking oil in a sauté pan over medium high heat. Place 3-4 tacos in the pan, making sure to not overcrowd.
- Fry for 2 minutes a side until crispy.
- Drain on paper towel.
