Happy Taco Tuesday! I smoked these short ribs dry with specific Mexican aligned spices, including Kosher salt, Lawry’s Carne Asada Seasoned Salt (American Mexican, spices,) coarse black pepper, garlic powder, onion powder, ground cumin, smoked paprika, Mexican oregano. Smoked them for 2 1/2 hours.
Then dropped them into the sous vide with al pastor sauce for 10 hours. (Yes, I know Al Pastor sauce is normally used with pork.) I seared them with the broiler and a torch while screaming like Rambo shooting an M 60.
Tacos made with pinto beans, cilantro lime jasmine rice, avocado, diced white, onions, etc. I almost ate too much of the short ribs off of the cutting board before putting it on the taco. Literal perfection. My beautiful son is on his third helping.
by Fabulous_Log844
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