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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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