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Smoked Beef Rib Tacos

Smoked Beef Rib Tacos with Tomato Poblano Jam

A prime example of Executive Chef Johnny Hernandez's Tex meets Mex cuisine is his take on the beef taco, made at the Tejas Steakhouse with gargantuan beef ribs served family-style with homemade house-ground corn tortillas and colorful condiments so guests can customize their toppings. Now you can try your hand at his recipe at home!
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Course Entrées
Servings 20 tacos

Ingredients
  

Smoked Beef Ribs:

  • 6 beef chuck short ribs (4 to 6 inches long, kept intact)
  • 2 Tablespoons salt
  • 2 Tablespoons freshly ground black pepper
  • 1 teaspoon granulated garlic

Tomato Poblano Jam:

  • 5 fresh garlic cloves
  • ½ pound white onion diced large
  • 2 chile de arbol
  • 1 pound Roma tomatoes cut in half
  • 1 pound tomatillos cut in half
  • 2 poblano peppers cut in half (stem and seeds removed)
  • 1½ cups water
  • 10 ounces piloncillo (Mexican unrefined brown sugar)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • Salt to taste

Assembly per Taco:

  • One 6-inch corn tortilla
  • 3 ounces smoked beef rib sliced
  • 2 Tablespoons tomato poblano jam
  • 3 cilantro leaves

Instructions
 

For the Smoked Beef Ribs:

  • Preheat a smoker or grill to 220–235℉ for up to 1 hour prior to using.
  • In a small bowl, combine salt, pepper, and granulated garlic and mix thoroughly.
  • Pat ribs dry and season liberally on all sides, patting the seasoning into the meat.
  • Place the ribs into the smoker on indirect heat with the bone side down. If you are cooking on a grill, using a fire shovel, carefully push the embers far to one side and place the ribs on the rack bone side down.
  • Allow ribs to smoke for 2 hours. Remove ribs and wrap in aluminum foil, then cook for an additional 90 minutes (Using a meat thermometer, make sure ribs reach an internal temperature of 185°.)
  • Allow ribs to rest before slicing.

For the Tomato Poblano Jam:

  • Preheat a smoker or grill to 220–235° for up to 1 hour prior to using.
  • Place garlic, chile de arbol, and onions into a piece of aluminum foil and wrap, then place into cooker along with the tomatoes, tomatillos, and poblanos. Cook for 45 to 60 minutes, or until vegetables have become tender.
  • Allow vegetables to cool. Remove outer skin from poblano peppers and discard. Large-dice the tomatoes, tomatillos, and poblanos and set aside.
  • In a small pot, add water and piloncillo. Bring to a simmer and allow piloncillo to melt, then add in sprig of fresh thyme and bay leaf.
  • To the small pot, add in all the ingredients and season to taste with salt. Mix thoroughly and simmer on low heat for approximately 25 minutes, or until liquid has reduced by half. (Pick out chile de arbol, bay leaf, and thyme and discard.)

For the Assembly:

  • Begin by preheating a griddle to heat the tortillas.
  • Onto a hot tortilla, in order, place sliced smoked beef rib, then jam, then garnish with cilantro.
  • Repeat the process until the desired number of tacos have been made.
Keyword beef rib tacos, poblano, smoked beef rib tacos, Smoked Beef Rib Tacos with Tomato Poblano Jam, tacos, Tejas Rodeo Co., tomato, tomato poblano jam
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