| Ingredient | ULF # | Portion |
|---|---|---|
| Hormel® Fire Braised™ Short Rib | 553267 | 1 pack |
| Capital City Fruit Onions | 138750 | 3 each |
| Capital City Fruit Chopped Tomatoes | 121004 | 1 can |
| Garlic Co. Garlic Cloves | 128579 | 8 each |
| Santa Lucia Canola EVOO Blended Oil | 267741 | 3 Tbsp. |
| Catallia Corn Tortillas | 783043 | As needed |
| Chef’s Premier Beef Base, prepared into stock | 294300 | As needed |
| Campesino Cotija Cheese, for sprinkling | N/D 208429 | 1 pack |
| Bix Produce Radishes | 130021 | 1 pack |
| Pro Act Cilantro | 127771 | 1 bunch |
| Pro Act Jalapeños | 129744 | To taste |
| Capital City Fruit Avocado | 114505 | 1 each |
| Pro Act Limes | 105130 | 1-2 each |
| Ancho & 3 Pasilla Chiles (stemmed & seeded) | 3 each |
1. In a large skillet, toss onion, tomatoes, and garlic with oil. Add chiles until fragrant and all ingredients are softened (about 5 minutes).
2. Place all ingredients from skillet in a blender or food processor. Add beef stock. Puree until mixture is smooth. Place mixture back into the skillet and heat.
3. Add Hormel® Fire Braised™ Short Rib and stir until combined.
4. Continue cooking until all short rib is heated thoroughly.
5. Briefly char tortillas (optional) and place a hefty serving of short rib mixture on each tortilla.
6. Top with sliced radish, jalapeño and avocado. Sprinkle cotija and cilantro.
7. Garnish with limes and serve.
