Costilla De Huevo Taco

Name: Costilla De Huevo Taco
Ingredients: 2 pound bone-in short ribs; 1 tablespoon ground cardamom; 1 tablespoon ground cumin; salt and pepper, to taste; 2 tablespoon 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 tablespoon beef base; 1 tablespoon chicken base; 1 bay leaf; 1 tablespoon dried oregano; 3 cup red wine; 1 quart chicken stock; 15 eggs; 1/2 cup plus 2 tablespoons heavy cream; salt and pepper, to taste; 1/4 cup plus 1 tablespoon unsalted butter

Alex Ureña|May 21, 2013 4:14 pm EST

4 (1 ratings)

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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.

Servings

5

Ingredients

2 pound bone-in short ribs
1 tablespoon ground cardamom
1 tablespoon ground cumin
salt and pepper, to taste
2 tablespoon 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 tablespoon beef base
1 tablespoon chicken base
1 bay leaf
1 tablespoon dried oregano
3 cup red wine
1 quart chicken stock
15 eggs
1/2 cup plus 2 tablespoons heavy cream
salt and pepper, to taste
1/4 cup plus 1 tablespoon unsalted butter

Directions

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.
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.