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Costilla de Huevo Taco

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.

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.

Nutritional Facts
Servings5
Calories Per Serving1484
Total Fat111g100%
Sugar32gN/A
Saturated48g100%
Cholesterol698mg100%
Protein54g100%
Carbs55g18%
Vitamin A679µg75%
Vitamin B126µg98%
Vitamin B61mg66%
Vitamin C22mg36%
Vitamin D3µg1%
Vitamin E6mg30%
Vitamin K33µg41%
Calcium260mg26%
Fiber6g26%
Folate (food)112µgN/A
Folate equivalent (total)112µg28%
Iron10mg56%
Magnesium116mg29%
Monounsaturated46gN/A
Niacin (B3)10mg51%
Phosphorus702mg100%
Polyunsaturated7gN/A
Potassium1842mg53%
Riboflavin (B2)1mg70%
Sodium2047mg85%
Sugars, added14gN/A
Thiamin (B1)0.4mg24.7%
Trans0.6gN/A
Zinc9mg58%