A recent issue of Food Network Magazine contained a feature on tacos, with recipes presented by various popular chefs. I decided to try Bobby Flay's Red Chile Short Rib Tacos. I did some research and decided to substitute brisket for the short ribs I had difficulty locating at my local Kroger. Perhaps my substitution of meat greatly affected the flavor, but I wasn't fond of this dish as a whole, though some portions of it I'll carry to other Mexican cooking recipes that I've tried and love. The recipe consists of several parts--you make the meat, then you also make a homemade queso sauce, pickled red onions and green chile relish to top the tacos.
I felt that the port overwhelmed the pepper flavor I expected to shine in the meat part of this dish, making the meat seem very heavy and pot-roast-flavored. The queso sauce just wasn't what I was looking for (though the cheese lovers who tried the dish really liked the queso--personally I prefer some good Crema Mexicana on my tacos as opposed to cheese). Now, onto the pickled red onions and green chile relish. I loved the flavor of both these taco topping and will definitely make both again. The only change I'll make is to reduce the canola oil to 1 teaspoon in the green chile relish. I could taste the oil and felt the amount imparted an oily texture to the relish that I could easily eliminate.
Preparing the brisket
Infusing broth with red chiles
Red chile brisket
Red chile tacos with pickled red onions, green chile relish and fresh cilantro
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