Family pack of Tortillas
4 pounds of Beef short ribs (FLANK CUT)
Salt, Pepper, Garlic Powder (to taste)
A Sweet BBQ sauce (Sonny’s Sweet BBQ Sauce Will do)
1 Cup of Fresh Peaches, Diced.
1/2 Cup of Fresh Pineapple, diced
1/2 Cup of Fresh Pineapple, Chunks.
3/4 Cup of Fresh Cucumber, Diced.
1/3 Cup of Fresh Cilantro, chopped.
4 Tablespoons of Fresh Lime Juice
2 Jalapeno Peppers, Diced.
1 teaspoon of Kosher salt.
For the salsa, mix all of the ingredients together and refrigerate.
Light your grill (gas grill preferred, for flavor.) season your beef ribs as you wish, for this I simply used Salt, pepper, and garlic powder. I eyeballed it to my particular taste, hopefully you can as well. When the grill is hot lay the flanks on, close the lid and open the vents. Short ribs are very marbled, meaning they will cause flare ups due to their greasy nature. Therefore keep an eye on them. After about 10 minutes on one side, flip them over. As they near being done, apply the BBQ sauce. NOT MUCH. you want just enough to cook into the rib, not drip from. Flank cuts, cook as fast as steaks can, due to their cut. Based on the heat of your grill is how fast or slow they’ll cook and should remove them, accordingly. Medium High heat is optimal. Remove from heat, let rest for approximately 10 minutes and begin to roughly chop into chunks.
Being the fat as I am, I fried my tortilla shell, for texture and an extra layer of crunch. Top your tortilla with the short rib meat and a few tablespoons of the salsa. There’s nothing more to it. Try it, let me know how it goes!