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1
Preheat the oven to 350 degrees F. Pat the short ribs dry and season all over with salt and pepper.
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2
Heat the canola oil in a large Dutch oven over medium-high heat.
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3
Working in batches, brown the short ribs on both sides, about 8 minutes total.
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4
Remove to a plate.
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5
Meanwhile, combine the stock and dried chiles in a medium saucepan and bring to a simmer.
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6
Remove from the heat and let steep, 15 minutes.
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7
Discard all but 3 tablespoons oil from the Dutch oven.
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8
Add the onion and cook, stirring, until soft, about 5 minutes; add the garlic and cook 1 minute.
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9
Pour in the red wine and port and simmer, stirring, until almost completely reduced, about 12 minutes.
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10
Add the thyme and chile-stock mixture; bring to a simmer and return the short ribs to the pot.
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11
Cover, transfer to the oven and cook until the meat is tender, about 2 hours, 30 minutes.
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12
Remove the short ribs to a bowl; shred the meat from the bone.
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13
Strain the cooking liquid into a degreasing cup and pour off the excess fat.
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14
Pour the remaining liquid into a skillet and bring to a boil.
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15
Reduce to a simmer and cook, stirring occasionally, until thickened, 10 to 15 minutes; season with salt and pepper.
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16
Add the meat and toss to coat.
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17
Fill the taco shells with the meat; top with cilantro, queso sauce, pickled onions and chile relish.
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18
Queso Sauce:
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19
Melt 1 tablespoon butter in a saucepan over medium-high heat.
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20
Whisk in 1 tablespoon flour; cook 1 minute.
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21
Slowly whisk in 1 1/4 cups warmed whole milk; cook, whisking, until thickened, about 5 minutes.
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22
Remove from the heat and stir in 3 cups grated monterey jack and 1/4 cup grated parmesan; season with salt and pepper.
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23
Serve warm.
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24
Pickled Red Onions:
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25
Bring 3/4 cup lime juice, 1/4 cup each red wine vinegar and sugar, and 1 tablespoon salt to a boil in a saucepan.
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26
Remove from the heat and let cool, 5 minutes.
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27
Toss with 1 thinly sliced red onion in a bowl; cover and chill at least 4 hours, stirring occasionally.
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28
Green Chile Relish:
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29
Broil 2 poblano peppers until charred on all sides; transfer to a bowl, cover and set aside, 10 minutes.
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30
Peel, seed and dice.
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31
Combine with 4 diced jarred piquillo peppers, 1 tablespoon honey, 2 tablespoons canola oil, the juice of 1 lime, 1/4 cup chopped cilantro, and salt and pepper in a bowl; let sit at least 15 minutes before serving.
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32
Photograph by Andrew MCcaul
