Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, sweet and spicy wagyu short rib tacos. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sweet and Spicy Wagyu Short Rib Tacos is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Sweet and Spicy Wagyu Short Rib Tacos is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook sweet and spicy wagyu short rib tacos using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Sweet and Spicy Wagyu Short Rib Tacos:

1. Make ready 5 LBS Double 8 Cattle Fullblood Wagyu Boneless Short Ribs (cut into 2-3” pieces)
2. Take 7 Dry Ancho Chiles (stemmed and seeded)
3. Get 1 Large Yellow Onion (sliced)
4. Take 6 Garlic Cloves (coarsely chopped)
5. Get 1 CUP Brown Sugar
6. Make ready 3 TBSP Apple Cider Vinegar
7. Take 2 1/2 CUPS Beef Stock
8. Take 1 Bunch Cilantro (separate stems from leaves)
9. Prepare 2 TSP Kosher Salt (plus extra for seasoning)
10. Make ready 1 TSP Freshly Ground Black Pepper (plus extra for seasoning)
11. Get 2 TBSP Grapeseed Oil
12. Take Taco Fixings
13. Get Corn Tortillas
14. Get Shredded Cabbage
15. Make ready Avocados
16. Make ready Pico de Gallo
17. Make ready Fresh Cilantro Leaves (chopped)

Instructions to make Sweet and Spicy Wagyu Short Rib Tacos:

1. PREPARING THE ANCHO CHILE SAUCE Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain, and discard the liquid. Transfer the softened ancho chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef stock, cilan-tro stems, 2 teaspoons of kosher salt, 1 teaspoon freshly ground black pepper, and ancho chile powder. Puree all ingredients until smooth.
2. PREPARING THE FULLBLOOD WAGYU BONELESS SHORT RIBS Pat Fullblood Wagyu boneless short ribs dry, and sprinkle with kosher salt and freshly ground black pepper. Heat a large sauté pan over medium-high heat until hot. Add the grapeseed oil, and get it hot but not smoking. Separate the short ribs into three batches. Brown the short ribs on all sides, about 7 minutes per batch. Transfer the browned short ribs to the slow cooker.
3. FINAL STEPS Pour the ancho chile sauce over the short ribs in the slow cooker (liquid should reach about 2/3 up the sides of the meat).Cover, and cook the short ribs for 5-7 hours on high until the meat is very tender. Remove short ribs from the sauce, and put sauce in refrigerator to cool. Meanwhile shred the meat with two forks. Once cooled, remove the sauce from the refrigerator. Skim the fat from the surface, and discard the fat.
4. Mix the cooled sauce into the meat, and season (to taste) with kosher salt and freshly ground black pepper. Spoon the meat and sauce into warm corn tortillas, and serve with shredded cabbage, avocado, pico de gallo, and chopped fresh cilantro leaves. Serve, and enjoy!PLEASE NOTE: Instead of a slow cooker, the short ribs can be cooked in a Dutch oven or casserole dish (covered) at 350°F degrees for 3-4 hours.
5. Ready to serve and ENJOY!

So that is going to wrap this up for this exceptional food sweet and spicy wagyu short rib tacos recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!