Costilla de Huevo Taco

Staff Writer
Costilla de Huevo Taco
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
1484
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
  • 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.

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.

Nutritional Facts

Total Fat
111g
100%
Sugar
32g
N/A
Saturated Fat
48g
100%
Cholesterol
698mg
100%
Protein
54g
100%
Carbs
55g
18%
Vitamin A
679µg
75%
Vitamin B12
6µg
98%
Vitamin B6
1mg
66%
Vitamin C
22mg
36%
Vitamin D
3µg
1%
Vitamin E
6mg
30%
Vitamin K
33µg
41%
Calcium
260mg
26%
Fiber
6g
26%
Folate (food)
112µg
N/A
Folate equivalent (total)
112µg
28%
Iron
10mg
56%
Magnesium
116mg
29%
Monounsaturated
46g
N/A
Niacin (B3)
10mg
51%
Phosphorus
702mg
100%
Polyunsaturated
7g
N/A
Potassium
1842mg
53%
Riboflavin (B2)
1mg
70%
Sodium
2047mg
85%
Sugars, added
14g
N/A
Thiamin (B1)
0.4mg
24.7%
Trans
0.6g
N/A
Zinc
9mg
58%

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