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Mexican Short Rib Tacos


PRODUCTS USED IN RECIPE

6" White Corn 6 oz.
Mexican Short Rib Tacos

Scale Your Recipe

Original Recipe Serves 12
Prep Time 15 min
Cooking Time 20 min

INGREDIENTS

24 each  6" White Corn Tortillas (10605)  
3 each  Plantains , large 
Braised Beef Short Rib , see related recipe 
 Cilantro Leaves , chopped , as needed 
 Radish , julienned , as needed 

DIRECTIONS

1.) Pre-heat convection oven to 350°F.

2.) Wash each plantain (leave skin on). Place on parchment lined sheet tray. Bake in oven for 15-20 minutes, or until skin breaks and insides are soft. Remove from oven and allow to cool for 10 minutes. During this time, fry tortillas using a taco form. Remove skins and puree plantains in food processor until smooth. Reserve.

3.) To plate: Place two warm tortillas on a plate, spread with 1oz of plantain puree, top with 2 oz of braised beef short rib and finish with a garnish of chopped cilantro and julienned radish.

Recipe Using Same Product(s)

RELATED RECIPE

Braised Beef Short Rib

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