Oh my, what a perfect Friday dinner I made! The meat just takes care of it self for a few hours and after it’s almost done, you start to prepare the home made tortillas, the best!! It’s so easy to do and taste 100% better then ready ones.
You can choose what to serve in your taco of course, but I think spring onion, coriander, fresh chili and lime suits so perfect together and it’s so fresh. So just cut together the toppings you want and you can just sit together, make some delicious tacos, watch some tv and drink some beer. How good doesn’t that sound?
Slow cooked ribs:
about 2kg pork ribs, (depends how much meat it’s on them, if there are very meaty ribs then you can take less).
1 big onion or 2 small, cut into wedges
4 crushed garlic cloves
1/2 fresh red chilli
2 tbsp smoked paprika spice
1 tbsp paprika spice
1 tbsp cumin
1 tbsp salt
1 tbsp black pepper
1 small bottle of light beer (33 cl)
250 ml good barbecue sauce
2 tbsp concentrate beef stock
1 1/2 dl water
2 bay leaves
7 dl flour
1 tsp sea salt
1 tsp baking powder
0.7 dl olive oil
2.5 dl warm water
Spring onions, sliced
Fresh coriander, chopped
Fresh red chilli, sliced or chopped
Lime, cut into wedges
Slow cooked ribs:
- Preheat the oven to 175 C. Add chopped chilli, crushed garlic and onion in a pot that can stand in the oven with lid. Stir together all the dry spices and rub it with the meat. Place the meat on the onion and chilli.
- Pour the water, beef stock, beer and the barbecue sauce over meat and add the bay leaves. Put the lid on and put into the oven for 4-6 hours, until the meat is falling off the bone. Pour the liquid over the meat a few times during the cooking time.
- Remove the meat from the pot after 4-6 hours. Mix what is left in the pot to a sauce. Pour it into a bowl. Return the meat to the pot and pull it apart with two forks – so you get a pulled pork.
- Add about 1-2 dl of the sauce over the meat and mix easily. Season with black pepper and salt if needed.
- Put all the dry ingredients into the bowl and stir together.
- Add the liquid ingredients to the dry. Continue to mix until the dry ingredients are completely incorporated and the dough forms That cleans the sides of your bowl.
- Continue kneading the dough for 2 minutes, to get a little gluten beach formation started. You only want enough structure for the tortillas to hold together.
- After two minutes of kneading, cut the dough into 12 equal pieces.
- Roll each piece into a ball and then flatten, slightly. Put them on a lightly floured big oven plate with parchment paper. Cover with a clean kitchen towel and allow to rest for 15-20 minutes.
- One at a time, roll each flattened disk until fairly thin.
- Heat a cast iron skillet to medium high. Do not use any oil in the pan.
- Place the tortilla in the skillet and allow it cook until there are light brown spots forming on the bottom (about 1 minute).
- Flip the tortilla over and cook the other side. (The tortilla May puff up while you are cooking, but do not worry, it will deflate and flatten after you remove it from the skillet.
- Place the ready tortillas in a big zip bag or a plastic bag and just fold the opening under to hold in the heat and steam. This helps the tortilla stay soft as it cools.
- I usually roll out the next tortilla, as the previous one cooks.
- Repeat the process until all the tortillas are cooked.
- Add some sour creme on the tortilla, put some slow cooked rib meat on top and some avocado slices. Garnish with spring onion, coriander, chilli and squeeze over some lime juice.