Tortillas? Delicious. Healthy? Probably not so much. I decided to use the trick of baking the wonton wrappers and using them as mini taco shells. These would be equally good for entertaining. If you want a more stable vessel, push the wonton wrappers into a mini muffin tin instead of turning them into taco shells.
Short Rib Wonton Tacos
Serves: 1 Time: 2 hours plus, so plan accordingly! Difficulty: Looks harder than it is
- 1-2 short ribs
- 1 1/4 c. beef stock
- 1 T. soy sauce, plus 1 tsp.
- 1 garlic clove, smashed
- 1 piece of ginger
- 6 wonton wrappers
- 1/4 mango, finely sliced or diced
- 1 head of bok choy, white parts chopped finely
- handful of cilantro, chopped
- 1 T. rice wine vinegar
- 1/2 lime, juiced
- 1 tsp. Sriracha or hot sauce
- cooking spray
Put the short ribs, stock, 1 T. of soy, garlic, and ginger in a pot. The liquid should come about 3/4 of the side of the meat. Bring to a simmer and cover. Let the short ribs braise for two hours.
Whisk together the vinegar, hot sauce, and remaining soy. Add the lime juice, bok choy, and mango. Set aside.
Preheat the oven to 350 degrees. Spray the BOTTOM of a muffin tin with the cooking spray and push the wonton wrappers in between the cups, forming mini taco shells. Bake in the oven for 4-5 minutes; until they are golden brown and crisp.
When the short ribs are ready, remove them and shred them using two forks. Chop further if desired.
Spoon some of the short ribs into each taco shell and top with some of the mango slaw. Plate and serve.