Painting A Black Staircase...
October 19, 2020
Is there anything in the culinary world that quite matches the perfection that is the taco? This beautiful vessel plays host to an unimaginable plethora of flavor combinations – and the best part is, it pulls it off perfectly every time! Which is why I’m incredibly excited to share this recipe for grilled short rib tacos with you guys!
I have a slight obsession with Mexican food. Okay, fine: an unhealthy obsession. Which explains why tacos are like a food group to me. In fact, one of my favorite local restaurants combines two of the loves of my culinary life: tacos and breakfast. (Because is there anything better than a crazy good homemade biscuits and gravy? I think not.) While the normal taco menu at Imperial in Ferndale, MI is outstanding, each week they also feature a special taco of the week, which I try pretty much every time. Tacos allow for such creativity, and seeing the twists and spins that Imperial puts on different flavor combos is a real treat!
Now, let’s get down to business. These tacos. These tacos! Spicy, salty, smokey grilled beef short ribs. Rich, sweet, honey-filled carrot butter. Crisp, vinegary, fresh pickled radishes. And a quick homemade crema. What’s not to love? The flavor combination pairs up so well together, which makes it perfectly suited for a beautifully charred tortilla where you are getting a little bit of everything in every single scrumptious bite.
Normally I would have more words to say, but I’m really at a loss. So my final ones for today will be: If you are a taco person, go make these now!
Did you make this recipe? Let me know what you thought by commenting below or tagging #thecharmingdetroiter!
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: 2 servings
To make the pickled radishes, add radish slices to a pint-sized mason jar. In a medium saucepan, combine water, vinegar, salt, sugar, black peppercorns, mustard seeds, and coriander seeds. Simmer over medium heat for about 5 minutes, until the sugar and salt have dissolved. Pour hot liquid over the radishes and cover jar with lid. Allow mixture to cool in the refrigerator before serving. Keeps for up to 1 month in the refrigerator.
To prepare carrot butter, preheat oven to 450 degrees Fahrenheit. Add carrots to a large bowl and toss with olive oil, salt, pepper and cumin until evenly coated. Spread out carrots on a baking sheet and roast in preheated oven for 15-20 minutes, until a fork can easily be inserted into the center.
While carrots are roasting, brown the walnuts in a small skillet over medium heat until toasted and fragrant, about 5 minutes.
Once carrots have roasted, add to a food processor with walnuts and honey. Blend until the mixture is combined. With the food processor running, stream in the olive oil and blend until smooth and creamy. Transfer butter to a bowl and stir in the salt and pepper.
Preheat grill. In a small bowl, mix salt, pepper, ancho chili powder, and paprika until combined. To a large bowl, add short ribs and olive oil and toss until the short ribs are evenly coated with the olive oil. Add the spice mixture and toss again until the short ribs are evenly coated. Grill over high heat until slightly charred, about 4-5 minutes per side. Remove meat from the grill and let rest for 5-10 minutes before slicing.
While the meat is resting, char the tortillas on the grill for about 15-20 seconds per side.
To assemble tacos, smear carrot butter on a charred tortilla. Top with short rib slices, pickled radishes, and cilantro (if desired). Serve with sour cream or crema and hot sauce. Enjoy!
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Hello and welcome to The Charming Detroiter! I'm Sarah, a suburban wife, expectant mother, and physician from Metro Detroit who loves cooking, fashion, travel and home decor! Most of all, I love organizing it all, and I'm glad you're here so that I can help you too! To learn more, click here!
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