With all the holiday parties you're hosting and going to, it's safe to say that there will always be leftovers. During the last week of December I'm pretty sure every meal I have is made of leftovers! What better way to use your leftovers than to wrap it in a warm corn tortilla? Tacos made with whatever's in the fridge is the best way to try out new flavor profiles and find your favorite food combinations!
One of our favorite things to do is raid our fridge and see what delicious taco combinations we can make. Holiday meals are full of proteins and veggies, perfect for taco filling! From butternut squash to your traditional turkey, dice and chop your ingredients and top with red onion and cilantro! Using warm corn tortillas and topping it off with cilantros, herbs, or vegetables really freshen up leftovers.
A staple holiday meal we serve would be our short ribs. We braise them in miso and Sapporo and typically serve them with wasabi mashed potatoes, micro shiso and pickled ginger.
One day we had some leftover ribs in the fridge and created our Miso Sapporo Short Rib Tacos and the rest was history! We serve both dishes on our menu now, and we wouldn't have it any other way. Check out our recipe below to make them!
Miso Sapporo Braised Short Rib Tacos, Pickled Ginger, Cilantro
Yields 8 Servings
- 5 pounds short ribs boneless
- 2 oz miso
- 1 quart veal stock or chicken stock
- 1 quart saporro beer
- cilantro, garnish
- 3 oz. julienne ginger pickled
- 16 small corn tortillas
Season short ribs generously with salt. Heat a pan on high and add canola oil when hot. Sear meat on all sides. Removefrom heat. Pour off fat. Deglaze pan with beer and reduce by half. Add stock and meat back to reduced beer and cover air tight in a deep dish. Cook in the oven on 300 degrees for about 3 hours, or until meat is fork tender. Warm tortillas in a skillet. Add meat to taco and garnish with pickled ginger and cilantro.