Looking for a meatier way to enjoy your soft tacos on Tuesday? This creation is the brainchild of Myers + Chang, a funky-indie restaurant located in Boston’s trendy South End.

Husband-wife culinary duo Christopher Myers and Celebrity Chef Joanne Chang have created a delightful flavor profile with this meal, one of many signature dishes at the restaurant. “I started playing with the idea a few years ago after reading about the Kogi food truck in Los Angeles that was serving up Korean Mexican tacos. It took some time to develop our distinct interpretation and develop the salsa,” said Chang.

The hours paid off in this impressive recipe – resulting in a dish that stays true to the concept yet explores various flavors.

Asian-Braised Short Rib Soft Tacos

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Asian-Braised Short Rib Soft Tacos

Total Time: 2 hours, 30 minutes

Yield: Makes 8 small tacos

Asian-Braised Short Rib Soft Tacos

Ingredients

  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 lb short ribs, trimmed and cut into 2 inch medallions
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 garlic clove, smashed
  • 1 inch piece of ginger, smashed
  • 2 each star anise
  • 1/4 onion, chopped
  • 1 scallion, sliced
  • 1 tablespoon sesame oil
  • 1/2 Asian pear, chopped
  • 3 cups chicken stock
  • Sesame-chili salsa (recipe follows)
  • 1/2 cup sliced Chinese cabbage
  • 1/2 Asian pear
  • 8 each corn tortillas
  • 1 lime, cut into 8 pieces
  • 16 large sprigs of cilantro
  • Sriracha chili sauce

Instructions

Heat oil in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot gently place the short ribs into the skillet and turn the heat down to medium. Sear 3 to 4 minutes on each side until well brown and caramelized.

Transfer the short ribs to a large casserole and place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well. Pour over the ribs. Bring to a boil, cover casserole tightly and place in a 350* oven for about 2 ½ hours or until tender enough to pierce with a fork.

Allow meat to cool to room temperature. When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat. Strain the braising liquid into large bowl and add shredded meat.

To assemble:

Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.

Wrap corn tortillas in aluminum foil and place in 350* oven for 5 minutes until warm. When warm, place cabbage and pear on bottom, then add braised meat. Drizzle with Sriracha chili sauce. Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa. Garnish with a wedge of lime.

Sesame-chili salsa:

1/2 cup scallions, sliced

1/2 cup chopped cilantro

2 tablespoon sesame seeds

2 tablespoon sesame oil

2 teaspoons chili oil

1 tablespoon soy sauce

2 tablespoons chopped kimchee

juice of 1 lime

salt and pepper

Place all ingredients in a medium bowl and mix to combine. May be stored in refrigerator well covered for up to a day.

Notes

Courtesy of Myers + Chang

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