Costilla de Huevo Taco Recipe


Nutrition

Cal/Serving: 1,509
Daily Value: 75%
Servings: 5

Low-Carb
Gluten-Free, Wheat-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat112g172%
Saturated49g243%
Trans1g0%
Carbs55g18%
Fiber5g20%
Sugars35g0%
Protein56g112%
Cholesterol777mg259%
Sodium1157mg48%
Calcium243mg24%
Magnesium110mg28%
Potassium1804mg52%
Iron10mg54%
Zinc9mg61%
Phosphorus744mg106%
Vitamin A6557IU131%
Vitamin C21mg35%
Thiamin (B1)0mg24%
Riboflavin (B2)1mg72%
Niacin (B3)10mg52%
Vitamin B61mg67%
Folic Acid (B9)117µg29%
Vitamin B126µg102%
Vitamin D3µg1%
Vitamin E6mg31%
Vitamin K20µg24%
Fatty acids, total monounsaturated47g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Costilla de Huevo Taco
Rayuela

We ditch the tortillas for something a bit unconventional here — we fry up a few omelettes (OK, more than a few) and use them to cradle perfectly braised short ribs. Cholesterol special, here we come.

INGREDIENTS

For the short ribs :

  • 2 pounds bone-in short ribs
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground cumin
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 onions, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 head garlic, peeled and halved
  • 1 cup tomato paste
  • 1/2 cup brown sugar
  • 2 tablespoons beef base
  • 1 tablespoon chicken base
  • 1 bay leaf
  • 1 tablespoon dried oregano
  • 3 cups red wine
  • 1 quart chicken stock

For the omelette :

  • 15 eggs
  • 1/2 cup plus 2 tablespoons heavy cream
  • Salt and pepper, to taste
  • 1/4 cup plus 1 tablespoon unsalted butter

DIRECTIONS

For the short ribs :

Preheat the oven to 375 degrees.

In a large bowl, season the short ribs with the cardamon, cumin, and salt and pepper, to taste. Heat the oil in a large Dutch oven or oven-safe pot and sear the short ribs until slightly brown. Do this in batches if necessary to prevent overcrowding. Transfer to a bowl.

To the same pot, add the onions, carrots, celery, and garlic and sauté for 5 minutes. Add the tomato paste, brown sugar, beef and chicken bases, bay leaf, and oregano, and cook for 3 minutes.

Then, add the wine and stock and cook for 3 more minutes. Add the short ribs and cover the pan with a lid or aluminum foil. Transfer to the oven and braise until tender, about 4 hours. Remove from the oven, let cool, and pull the meat off the bones.

For the omelette :

Beat 3 of the eggs and 2 tablespoons of the heavy cream together in a mixing bowl. Season with salt and pepper, to taste. Melt 1 tablespoon of the butter in a small fry pan or omelette pan over low heat and wait until the foam subsides. Add the egg mixture and let cook, undisturbed, for about 1 minute.

Then, tilt the pan in all directions while gently lifting up the edges with a heatproof spatula to allow the uncooked egg in the center to dribble outward. Remove from the heat, and transfer to a plate. Put some short ribs in the center and roll like a taco. Repeat to make 4 more omelettes.

Recipe Details

Servings: 5
Cuisine: Mexican

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