Short Rib Tacos with Avocado Tomatillo Salsa | Snake River Farms Recipe

Ingredients

• 2 1/2–3 pounds SRF Wagyu Short Ribs, cut into 4–6 sections
• 2 tablespoons neutral oil or beef tallow
• Kosher salt
• Black pepper
• 4 garlic cloves, chopped
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ancho chili powder
• 1 teaspoon Mexican oregano
• 2 bay leaves
• 1 cup beef stock
• 1/2 cup beer (or additional beef stock)
• 6 medium tomatillos
• 1/2 avocado
• 1/4 yellow onion, roughly chopped
• 1 cup cilantro, leaves and stems
• 1 lime, juiced and zested
• 1 jalapeño, roughly chopped
• 1 garlic clove
• Corn tortillas
• Pickled onions
• Fresh cilantro
• Cotija cheese