Braised beef short rib tacos

Mrs Ball’s Chutney recently hosted its first “It’s What’s Inside Pop-Up Experience,” at La Rosa Mexican Grill in Honeydew, Johannesburg. 

The experience was created to bring to life the newly launched online Mrs Ball’s Food Market, a digital recipe inspiration guide. 

“We wanted to create an experience for consumers to taste and see how Mrs Ball’s can be incorporated into different cuisines and dishes,” says Adley Reddy, Brand Manager for Mrs Ball’s Chutney.
Chef Greg Brown, from La Rosa Mexican Grill, pulled out all the stops with his Mrs Ball’s inspired menu. 

This included a deliciously fresh shrimp cocktail starter made with the Mrs Ball’s Light Chutney which added a little bite to the dish. The main course was, in true Mexican style, tantalising braised beef short rib tacos made with the Mrs Ball’s Light Chutney. 

The final dish was everyone’s favourite Mexican dessert, cinnamon and sugar dusted churros served with an unusual yet delicious salted caramel and Mrs Ball’s Original Chutney dipping sauce.
“Chef Greg really created a unique and fun experience for all our guests. He brought the flavours of Mexican food and Mrs Ball’s together and it was sensational. 

"We will be uploading each of the recipes from the different pop-up experiences so that South Africans will be inspired to recreate these dishes in the comfort of their own homes and use Mrs Ball’s in a unique and different way,” says Reddy.

Braised beef short rib tacos  

Ingredients:
8 dried chilies, stemmed and seeded
3 dried chipotle chilies, stemmed and seeded
1.5 kg boneless beef short ribs
1 large yellow onion, diced
2 cloves garlic, minced
330ml beer (Black Label)
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 ½ Tablespoons dried oregano
1 ½ Tablespoons salt
½ Cup or more Chicken stock 
4 Tablespoons Mrs Ball’s Light Chutney
8 dried chilies, stemmed and seeded
3 dried chipotle chilies, stemmed and seeded
1.5 kg boneless beef short ribs
1 large yellow onion, diced
2 cloves garlic, minced
330ml beer (Black Label)
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 ½ Tablespoons dried oregano
1 ½ Tablespoons salt
½ Cup or more Chicken stock 

Method:
Pre- heat oven to 176C
In a heavy skillet over medium heat toast dried chilies until fragrant but not blackened.
Heat 2 Tablespoons of oil in a heavy pot, when oil is hot sear short ribs. Make sure not to over crowd the pot. Sear about 3 minutes per side or until golden brown, transfer to hotel pan.
Add onion to the same pot over medium heat and cook, siring for about 5 minutes, add garlic and sauté, and do not brown.
Pour in beer, toasted chilies; simmer on low for 10 minutes.
Transfer to a blender and add cumin, pepper, oregano, salt and chicken stock and puree until smooth add more stock if need be.
Pour mixture over seared short ribs, making sure liquid is half way up meat, seal with foil and braise for 3 to 4 hours or until for tender. Shred beef and add in Mrs Ball’s Lite Chutney into braising liquid. Combine meat and braising liquid.
Make sure every hour that meat has enough braising liquid. Once beef is finished cooking, season braising liquid.
Serve on a Taco with pickled red onion, thinly sliced red radish and fresh coriander.