WAGYU SHORT RIBS CARNITAS STYLE
We love the crispness of carnitas folded into a burrito or shredded over nachos. Carnitas is pork shoulder baked then deep-fried or rendered in fat, so the interior is soft and moist, and the outside is crispy and caramelized with deep flavors. We took that notion and lifted our bat pointed to the fences and delivered our new crispy, tasty, shredded meat, Wagyu Short Rib.
This recipe is the perfect protein for super nachos. The best nachos have multiple layers of gooey, melted, herbs, crunchiness, creaminess, and veggies with a homerun protein that makes you close your eyes for the big, “OH YEAH!” moment. Our favorite combo is both melted cheese and homemade queso for the drizzle. We like warm black beans, olives, diced spring and or purple onions, diced tomatoes, cilantro, pickled jalapeño slices, simple guacamole, Mexican crema, and homemade salsa (or a good, purchased salsa.). Every bite drips with off-the-chain flavor. The meat is truly the best nacho or taco or burrito fixings you could dream up!
Prep time 15 minutes
Cook time 2 .5 minutes, pull apart, and cook 10 -20 more minutes
Preheat the oven to 375 degrees
This is the Meat only Recipe
One large, sweet onion sliced into rounds
One large poblano chili seeded and stemmed cut into long strips
2 spring onions cut into four pieces
Place these ingredients on the bottom of a Dutch Oven
Place 6 Wagyu Short ribs on top of vegetables.
Salt and Pepper the Wagyu.
Sprinkle 1 teaspoon of cumin over meat and vegetables.
Dump ½ cup of each red salsa and green salsa over the meat.
throw a handful of clean cilantro sprigs on top.
Sprinkle ¼ c lime juice on the meat.
Cover with lid and let cook for 2.5 hours.
Meat should fall off the bone. Let meat cool for 10 minutes. Remove bones, and fat (leave a little to crisp up the wagyu carnitas). Shred and rough chop the meat. Raise oven temp to 400 degrees.
Place meat on a lined (parchment or nonstick aluminum foil) baking sheet. Salt with a coarse grain salt.
Place meat on the middle rack and bake at 400 degrees for 10 -20 more minutes, watch it. If you want nice and crispy do not stir. Should be moist underneath and crunchy on the outside. Pull out of the oven and let sit for 5 minutes then using tongs toss the meat.
Enjoy great tacos, bowls, enchiladas, burritos, and especially super nachos.