Braised short ribs tacos in dates sauce

short ribs braised in a sweet, spicy and savory date sauce served with date pancake as a taco shell, topped with parsley and ground dried yoghurt

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season the ribs with salt and let it on the rack until needed

Step 2

Turn the oven on 150c and put the rack in the middle

Step 3

Toast (brown bread/green chili/cumin seeds/cloves/cardamom/cinnamon sticks/bay leaf)

Step 4

Put all the dates sauce ingredients in the blender together and blend it until smooth

Step 5

Strain the sauce with fine mesh strainer

Step 6

Fry beef bacon on medium heat in deep cast iron pan then put it aside

Step 7

Toast potato cubes and cooked chestnut with bacon fat until golden brown then put it aside with the bacon

Step 8

Add a high smoke point oil (vegetable or corn oil) to cover the pan surface

Step 9

Pat the ribs dry and Sear it in the hot pan (230-240c) until browned and put it aside

Step 10

Lower the heat to medium, put the dates sauce in it and scrape the brown bits in the bottom to maximize the flavor

Step 11

Add the ribs, potatos, chestnut, thyme springs and cooked beef bacon together in the pan

Step 12

Cover it and Leave it in the oven for 3:30-4 hours

Step 13

You can prepare dates pancake 30min before the ribs is ready

Step 14

Soak the pitted dates with hot water for 2min then blend it

Step 15

Let it cool a little then add all the other ingredients and blend them

Step 16

Heat a none stick pan on medium heat

Step 17

Pour pancake batter and spread it thin (about 10cm diameter) until it cooked, flip it for a seconds then keep it in a warm place

Step 18

Preapare the chopped parsley and ground dried yoghurt for garnish

Step 19

Assembly everything when the meat is ready