Short Rib Taco

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.