Braised Short Ribs in Adobo for two

Yum! These short ribs are easy and great, and perfect for some extra special tacos. The recipe is from Truly Mexican (the wonderful Mexican cookbook that Jamie got me for Christmas last year). You don't have to brown the short ribs, so it's basically tossing all of the ingredients in a pot and sticking it in the oven for 2.5 hours. The resulting sauce is rich and has a deep heat, but isn't too spicy, and the meat is tender and falling apart. I shredded it up with the adobo and put it on a soft taco with minced red onion and jalapeno with a little crema on top. We had no leftovers.

And I got to use my adorable heart pot! Thanks, Kara!! It's so perfect for making dinner for two, and makes whatever you're making seem a little special and romantic.

Serves 2 (I reduced it)
Ingredients:
1 dried guajillo chile, wiped clean, stemmed, slit open, seeded, and deveined
1-2 lb bone-in beef short ribs

1/2 tbsp dried oregano
1 tbsp kosher salt
1/4 tsp whole black pepper corns
pinch ground cumin
1 celery stalk, sliced
1/2 carrot, peeled and sliced
1/4 large yellow onion, sliced
3/4 head of garlic, cloves separated and peeled
1 dried chipotle chile, wiped clean, stemmed, slit open, seeded, and deveined
2 bay leaves
1 cup water

Directions:
Preheat the oven to 350.

Heat a small dutch oven on medium low head and toast the guajillo chile, pressing down with tongs and turning frequently until fragrant and slightly blistered. Tear the chile into large pieces.

In a medium bowl, toss the short ribs with the oregano, salt, peppercorns, and cumin to season evenly.
Scatter the celery, carrots, onions, and garlic at the bottom of the small dutch oven to create a bed.

Arrange the short ribs on top and tuck the toasted guajillo pepper, chipotle pepper, and bay leaves into the meat. Add water to the pan and cover tightly.

Bake 2.5 hours, until fork tender.

Remove the bones and bat leaves with tongs, then transfer the meat to a plate. Pour the contents of the pan through a sieve into a medium bowl. Spoon off any fat, then put any remaining broth with the solids into a small blender. Blend until smooth, 2-3 minutes. Season to taste with salt.

Here he says pour the sauce over the meat and serve, but if you want to make tacos...

Shred the meat with two forks, then pour the sauce over the meat and stir to coat.

Then scoop a little onto warmed soft corn tortillas and top with some chopped onions and jalapenos and a drizzle of crema. Gourmet tacos!