Bobby Flay's red chile short rib tacos from Food Network Magazine, May 2011 (page 136) by Bobby Flay

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Notes about this recipe

  • MmeFleiss on March 08, 2022

    I decided to puree the dried chiles afterwards and mixed them in with the rest of the sauce. Very tasty. I cheated by subbing Mexican crema for the queso sauce and bottled salsa for the relish. Still amazing even with those shortcuts.

  • adelina on December 04, 2016

    Have not made the short ribs yet but l've made the pickled onions for another taco recipe.

  • shawnspringer on March 30, 2015

    This is one of the best things I have eaten in a long, long time. The short ribs make the tacos sooo tender and the red chile is just the right spice level so that everyone can enjoy the dish. Real chili-heads might want to add a habanero to the mix.

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