NY Times Braised Short Rib Nachos

Super Bowl involved a lot of food. Wings, Bacon Explosion, and this newcomer - the amazing nachos you may have recently seen in the Times. Yum! They were so rich but the salsa verde cut through the richness, and the leftover short ribs made incredible tacos. (It makes a LOT of short ribs, but it's worth it because they're great for leftovers.) I actually (oops) forgot the beer but they worked out great. 

Ingredients:

4 pounds bone-in beef short ribs, patted dry

5 teaspoons coarse kosher salt, more to taste

1 1/2 teaspoons black pepper

5 garlic cloves, smashed and peeled

2 jalapeño or serrano peppers, halved lengthwise, seeded if desired

1 onion, peeled and quartered lengthwise

1 (28-ounce) can chopped tomatoes

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