Christmas Tacos Recipe
Looking for a unique holiday meal? Instead of ham or prime rib, serve up these Christmas tacos featuring braised short rib tacos and a festive pomegranate pico de gallo.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- For the Short Ribs:
- 2bone-in short ribs (about 2 1/2 pounds)
- Kosher salt
- 2teaspoons oil
- 1cup pomegranate juice
- 2ancho chiles (stem and seeds removed)
- 1cinnamon stick
- 1bay leaf
- For the Pomegranate Pico:
- 1cup pomegranate seeds
- 1jalapeno pepper (small dice)
- 2tablespoons shallot (small dice)
- 1large lime (juiced)
- ¼cup pepitas (lightly toasted)
- For Serving:
- 12corn tortillas
- Garnish: Fresh cilantro, lime wedges, cotija cheese, or Mexican crema
Instructions
Step 1
Gather the ingredients.Step 2
Heat a cast-iron skillet over medium-high heat. Season the short ribs with kosher salt and add them to the pan. Brown for 5 or so minutes per side, undisturbed, to develop a nice crust. Some fat will render from the meat and aid in browning.Step 3
When the meat is well-browned remove from the pan and turn off the heat. Deglaze the pan with the pomegranate juice, scraping the bottom of the pan.Step 4
Place the meat and juice in a slow cooker set to low. Add the ancho chilies, cinnamon stick, and bay leaf. Put the lid on the slow cooker and braise the short ribs for 6-8 hours until the meat is tender and the bones release from the meat.Step 5
Turn off the heat, remove the bones, bay leaf, and cinnamon, and allow the meat to cool in the braising liquid.Step 6
Prepare the pomegranate pico. Mix the pomegranate seeds, jalapeño, lime juice, and pepitas in a small mixing bowl.Step 7
Roughly chop the meat with the ancho chilis, mixing them together. Taste and season with salt accordingly. If needed, heat the mixture in the braising juices to serving temperature.Step 8
Warm your tortillas to make them soft and pliable. Plate the tacos or serve family-style, allowing guests to plate their own.