Guajillo Braised Beef Short Rib Tacos with Avocado-Tomatillo Salsa

From Joe Hargrave and Antelmo Faria, Tacolicious. This recipe was demonstrated for CUESA's Market to Table program on March 6, 2010

Serves 4

Braised short ribs
1 tablespoon whole cumin seeds
6 dried guajillo chilies
2 dried chipotle chilies
¼ cup vegetable oil
3 pounds beef short ribs
1 yellow onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 tablespoon oregano
Salt, to taste

Salsa
½ teaspoon whole cumin seed
6 small tomatillos
2 avocados, sliced in half, seed removed, flesh scooped out
1 jalapeno, roughly chopped
2 cloves garlic
Juice of 1 lime
Salt, to taste

PREPARATION:

For the short ribs

1. Preheat oven to 350º. In a pan over a medium flame, lightly toast cumin seeds until fragrant. Grind cumin seeds using spice grinder or the bottom of a heavy pan and set aside.

2. Slice open chilies and remove the seeds. Toast chilies in the oven for 5 minutes. Remove from oven and soak in 2 cups of water and set aside.

3. In a heavy-bottom pot, heat oil and sear ribs until golden brown on all sides. Remove ribs from pot and set aside. In the same pot, add the onion and cook until it begins to caramelize, then add the garlic and continue cooking for about 2-3 minutes, being careful not to burn the

For the salsa

1. In a pan over a medium flame, lightly toast cumin seeds until fragrant. Grind cumin seeds using a spice grinder or the bottom of a heavy pan.
   
   
2. In a food processor blend tomatillos, avocados, jalapeno, garlic, lime juice and cumin until smooth. Season with salt to taste and reserve.