Beef Short Rib Tacos with Pineapple Habanero Salsa

Ingredients

• 2 packages Rumba Meats® Beef Short Ribs
• ½ tablespoon adobo seasoning
• ½ tablespoon ground cumin
• 1 teaspoon ground guajillo chile pepper
• ½ fresh pineapple, peeled, cored, finely chopped (about 1½ cups)
• ½ small orange bell pepper, finely diced
• 2 jalapenos, finely diced
• ¼ cup finely diced red onion
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons chopped piloncillo
• 1 to 2 limes, juiced (about 2 tablespoons)
• Habanero hot sauce, to taste
• 6 to 8 corn tortillas
• Chopped white onions
• Lime wedges
• Chopped cilantro
• Crumbled queso fresco

Instructions

1. Combine adobo seasoning, cumin and chile pepper in a small bowl. Rub evenly over beef short ribs.
2. To prepare salsa: In a bowl, combine pineapple, bell pepper, jalapeno, onion, cilantro, piloncillo, lime juice and habanero hot sauce. Stir to blend. Cover and refrigerate. (Salsa can be made a day ahead.)
3. Preheat an oiled outdoor gas grill or indoor grill over medium-high heat in a ventilated kitchen.
4. Arrange short ribs on outdoor grill. Cook for about 3 to 4 minutes on each side, or to desired doneness and internal temperature reaches 160ºF.
5. Cook short ribs on an indoor grill for about 7 to 8 minutes on each side or to desired doneness and internal temperature reaches 160ºF.
6. On a cutting board, remove short rib bones and discard. Slice short ribs against the grain and then chop meat into small pieces.
7. Heat corn tortillas on both sides in an oiled skillet or comal over medium-high heat.
8. Serve chopped beef short rib meat in warm tortillas with pineapple habanero salsa and choice of toppings such as chopped onion, lime wedges, cilantro and queso fresco so everyone can assemble their own tacos.