Ingredients:

• 6 1-lb English-cut bone-in beef short ribs
• 4 large ancho chiles, stemmed and seeded
• corn tortillas
• 3 chopped celery ribs
• 8 bay leaves
• 2 tablespoons dried oregano
• 15 garlic cloves, crushed and peeled
• 2 chopped medium carrots
• 1/2 teaspoon ground cumin
• finely chopped white onion
• 1 large onion, halved and thinly sliced
• 4 dried chipotle chilies, stemmed
• cilantro sprigs
• lime wedges
• kosher salt
• salsa verde cruda
• pepper

Instructions:

1. Set the oven to 325 F degrees and get a medium skillet.
2. Cook the ancho chilies for 2 minutes then tear them into pieces.
3. Start braising the meat in the meantime.
4. Cook the chipotle, ancho chilies, and celery together in a roasting pan.
5. Add the garlic, onion, bay leaves, and carrots. Mix the ribs with cumin, oregano, and 2 tablespoons salt. Place them on top of the ingredients in the pan.
6. Pour 2 cups of water, add foil on top, then let the ingredients braise for 3 1/2 hours in the oven.
7. Take out the ribs and place them on a baking sheet. Strain the liquid using a colander, and place it on top of a heatproof bowl.
8. Remove the fat and the bay leaves.
9. Place the chilies and vegetables back in the liquid. Transfer everything together in a blender.
10. Blend until you get a smooth mixture, then add salt and pepper.
11. Grill the meat for 5 minutes. Divide the meat into chinks and you can assemble the barbacoa tacos.
12. Top them off with lime wedges, sauce, cilantro, salsa verde cruda, and chopped onion.

The post Mexican Barbacoa Tacos are So Delicious appeared first on falafelandcaviar.com.

Recipe

1. Start out by measuring two cups of all-purpose flour, 3/4 cup of water, and 3 tablespoons of olive oil. You can also use coconut oil for this recipe, but make sure it’s refined coconut oil or your tortillas will taste like coconut!
2. First, pour the flour into a bowl and add in 1/2 teaspoon of salt.
3. Mix together and then add in the water and olive oil and stir until combined.
4. Turn out the dough onto a floured surface and knead just about a dozen times until the dough becomes smooth. If the dough is sticking add a bit more flour. If it seems dry, add water.
5. Leave the dough for 10 minutes to rest and then cut the dough into 8 pieces.
6. Roll out each section on that same floured surface until it’s the size of a standard tortilla.
7. Heat up a pan on medium-high heat and pour in just a bit of oil.
8. Cook each tortilla for one minute on each side and enjoy!

The post Homemade Flour Tortillas Could Not Be Easier to Make! appeared first on falafelandcaviar.com.

Ingredients:

• 6 1-lb English-cut bone-in beef short ribs
• 4 large ancho chiles, stemmed and seeded
• corn tortillas
• 3 chopped celery ribs
• 8 bay leaves
• 2 tablespoons dried oregano
• 15 garlic cloves, crushed and peeled
• 2 chopped medium carrots
• 1/2 teaspoon ground cumin
• finely chopped white onion
• 1 large onion, halved and thinly sliced
• 4 dried chipotle chilies, stemmed
• cilantro sprigs
• lime wedges
• kosher salt
• salsa verde cruda
• pepper

Instructions:

1. Set the oven to 325 F degrees and get a medium skillet.
2. Cook the ancho chilies for 2 minutes then tear them into pieces.
3. Start braising the meat in the meantime.
4. Cook the chipotle, ancho chilies, and celery together in a roasting pan.
5. Add the garlic, onion, bay leaves, and carrots. Mix the ribs with cumin, oregano, and 2 tablespoons salt. Place them on top of the ingredients in the pan.
6. Pour 2 cups of water, add foil on top, then let the ingredients braise for 3 1/2 hours in the oven.
7. Take out the ribs and place them on a baking sheet. Strain the liquid using a colander, and place it on top of a heatproof bowl.
8. Remove the fat and the bay leaves.
9. Place the chilies and vegetables back in the liquid. Transfer everything together in a blender.
10. Blend until you get a smooth mixture, then add salt and pepper.
11. Grill the meat for 5 minutes. Divide the meat into chinks and you can assemble the barbacoa tacos.
12. Top them off with lime wedges, sauce, cilantro, salsa verde cruda, and chopped onion.

The post Mexican Barbacoa Tacos are So Delicious appeared first on falafelandcaviar.com.

Recipe

1. Start out by measuring two cups of all-purpose flour, 3/4 cup of water, and 3 tablespoons of olive oil. You can also use coconut oil for this recipe, but make sure it’s refined coconut oil or your tortillas will taste like coconut!
2. First, pour the flour into a bowl and add in 1/2 teaspoon of salt.
3. Mix together and then add in the water and olive oil and stir until combined.
4. Turn out the dough onto a floured surface and knead just about a dozen times until the dough becomes smooth. If the dough is sticking add a bit more flour. If it seems dry, add water.
5. Leave the dough for 10 minutes to rest and then cut the dough into 8 pieces.
6. Roll out each section on that same floured surface until it’s the size of a standard tortilla.
7. Heat up a pan on medium-high heat and pour in just a bit of oil.
8. Cook each tortilla for one minute on each side and enjoy!

The post Homemade Flour Tortillas Could Not Be Easier to Make! appeared first on falafelandcaviar.com.