We just had tacos for dinner, and now I'm hungry all over again because of this thread.
I like boneless beef short ribs, sous vide for 48-72 hours @140 with onions, cider vinegar, cumin seeds and dried guajillos blended to a paste. Remove from pouch, reduce liquid to thicken and sear ribs in a screaming hot cast iron skillet to brown then slice thinly. Serve with refried myocobas in a crispy corn shell then douse with chipotle Tabasco and a dollop of crema Salvadoreña. It's weird how meat can cook for three days and still come out medium-rare.
I'm looking forward to having the leftovers for lunch tomorrow.
I like boneless beef short ribs, sous vide for 48-72 hours @140 with onions, cider vinegar, cumin seeds and dried guajillos blended to a paste. Remove from pouch, reduce liquid to thicken and sear ribs in a screaming hot cast iron skillet to brown then slice thinly. Serve with refried myocobas in a crispy corn shell then douse with chipotle Tabasco and a dollop of crema Salvadoreña. It's weird how meat can cook for three days and still come out medium-rare.
I'm looking forward to having the leftovers for lunch tomorrow.