- Cook Time
- Prep Time
- 2 pounds bone-in beef short ribs, sliced off the bone and cut into 1/4-inch-by-1-inch strips
- 2 tablespoons EVOO
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/4 cups jarred salsa
- 8 soft corn tortillas
- 3 ounces goat cheese crumbled
- 3/4 cup cilantro leaves
Season the meat with salt and pepper. In a large skillet, heat 1 tbsp. EVOO over medium-high. Add half the meat in an even layer and cook, turning, until browned, about 3 minutes. Using a slotted spoon, transfer the meat to a plate; repeat with the remaining meat.
In the same skillet, heat the remaining 1 tbsp. EVOO over medium. Add the onion and bell pepper and cook until beginning to soften, about 6 minutes. Stir in the salsa and seared short ribs and cook until heated through, 1 to 2 minutes; season.
Meanwhile, warm the tortillas on a griddle or in a cast-iron skillet over medium-high until beginning to brown, 1 to 2 minutes per side. Serve the short-rib mixture with the tortillas, goat cheese and cilantro.