Tuesday, December 2, 2014

Short Rib Tacos with a Spicy Butternut Squash Crema


My boyfriend and I love to be social, grabbing happy hour, dinner, and/or drinks with our friends whenever the opportunity presents itself. But with the holidays coming up and lots of travel in our near future (see you in 4 days Hawaii!), we have been bringing the social hour to us and hosting dinners at our house. We recently had my college roommate and her husband over for build-your-own-taco night and apple cider margaritas. I took a simple short ribs recipe and added some pizzaz with this butternut squash crema, inspired by The Faux Martha. By serving the tacos with this crema, you really cut down on all of the excess toppings, because it brings so much flavor and texture, that all you really need is a little cabbage for crunch, and you are good to go! 


Short Rib Tacos with a Spicy Butternut Squash Crema

Ingredients:
  • 2 lb. short ribs
  • 1 tbsp. olive oil
  • salt & pepper
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. cumin
  • 8 oz. beer
  • 8 small corn tortillas
  • 1 cup thinly sliced green cabbage
  • 2 limes, 1 juiced, 1 cut into fourths
Butternut Squash Crema
  • 1/2 cup cooked butternut squash
  • 1/4 cup greek yogurt
  • 1/4 cup milk
  • 1 chipotle pepper in adobo sauce
  • 1/2 lime, juiced
  • pinch of salt

Heat olive oil over medium high heat in a large skillet. Season all sides of the short ribs with salt and pepper. Sear on all sides, about 1 minute on each side and add the short ribs to your crock pot. Sprinkle the short ribs with the chili powder, garlic powder, onion powder, and cumin. Add in the beer, cover, and cook on low for 8 hours. 

30 minutes before you are ready to eat, mix the cabbage and the lime juice together in a bowl and set in the fridge to marinate.

Once the short ribs are tender enough to shred with a fork, remove from the crock pot and shred. Set aside. 

To make the butternut squash cream, mix all ingredients in a food processor until smooth.
To assemble the tacos, add some of the short rib to the middle. Top with some shredded cabbage and the butternut squash crema.

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