Smoked Beef Rib Tacos with Chile Verde queso Fundido
This is one of those recipes that make you go, why didn’t I do this sooner. The cheese with the perfectly tender beef is something that leaves you in awe. It takes quite a while to achieve but is well worth the time.
Length of time from start to finish: 6 hours
Difficulty: Medium
Queso fundido Ingredients:
- 1/2lb Oaxaca cheese
- 2 large tomatillos
- 2 garlic cloves
- 1 jalapeño pepper
- 2 serrano peppers
- 1 tbsp cilantro
- Salt to taste
Link to my seasonings—> Click here Code: fire10
Instructions:
-Preheat your smoker to 250 degrees.
Then move onto your ribs, remove the membrane from the back of the ribs using a paper towel for support. Slather them with mustard, season liberally with salt and pepper, smoke for 3 hours unwrapped to form a nice outer crust.
-Then wrap in foil for 1 hour after this remove and place in a cooler for 1 hour. This is the most important step. Wrap in a towel then in the cooler while keeping the foil on them as well.
-Preheat your molcajete for 40 min at 400 degrees, while this is happening roast the veggies for the salsa. After it’s preheated remove with oven-safe gloves, it’s going to be really hot, be very careful. Then smash your ingredients all together in the molcajete, after this add chunks of Oaxaca cheese and consistently stir until it all melts.
-Set aside and take your ribs out and shred all the meat. Assemble with a soft tortilla, pile on the cheese and garnish with cilantro and onion.
Did you enjoy these Beef Rib Tacos? You’ll love my other beef recipes in the link below!
