Costilla de Huevo Taco

Costilla de Huevo Taco
Staff Writer
Costilla de Huevo Taco
Rayuela
Costilla de Huevo Taco

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.

5
Servings
678
Calories Per Serving
Deliver Ingredients

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
  • onions, diced
  • carrots, diced
  • stalks celery, diced
  • head garlic, peeled and halved
  • 1  Cup  tomato paste
  • 1/2  Cup  brown sugar
  • 2  Tablespoons  beef base
  • 1  Tablespoon  chicken base
  • bay leaf
  • 1  Tablespoon  dried oregano
  • 3  Cups  red wine
  • 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.

Nutritional Facts

Total Fat
30g
43%
Sugar
3g
3%
Saturated Fat
12g
50%
Cholesterol
170mg
57%
Carbohydrate, by difference
25g
19%
Protein
56g
100%
Vitamin A, RAE
74µg
11%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
122mg
12%
Choline, total
133mg
31%
Fiber, total dietary
5g
20%
Fluoride, F
126µg
4%
Folate, total
39µg
10%
Iron, Fe
9mg
50%
Magnesium, Mg
78mg
24%
Niacin
13mg
93%
Pantothenic acid
1mg
20%
Phosphorus, P
505mg
72%
Riboflavin
1mg
91%
Selenium, Se
58µg
100%
Sodium, Na
192mg
13%
Vitamin D (D2 + D3)
1µg
7%
Water
280g
10%
Zinc, Zn
10mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.