Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

A Pati Jinich Recipe | https://patijinich.com/pomegranate-short-rib-tacos/

Ingredients:

• 2 pounds country-style boneless pork short ribs
• 1 teaspoon kosher or coarse sea salt, divided, or to taste
• Freshly ground pepper to taste
• 4 tablespoons canola or safflower oil, divided
• 1 cup white onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups Stock (or try red wine)
• 1 teaspoon dried rosemary, crushed
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• 1 tablespoon shallot, finely chopped
• 1 tablespoon fresh ginger, finely chopped (okay to use less as desired i.e., 2 teaspoons)
• 1 whole jalapeño, or to taste, finely chopped
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon olive oil
• 3 large ripe avocados, halved, pitted, meat scooped out and diced
• 1/2 cup queso fresco, crumbled or diced, divided
• 1/2 cup pomegranate seeds, divided
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• corn tortillas
• 1 tablespoon fresh mint, coarsely chopped, to garnish

Directions:

• Preheat oven to 350 degrees Fahrenheit.
• Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
• Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
• Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. 
• Add the garlic and cook for another minute, until fragrant and lightly browned. 
• Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
• Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
• Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. 
• Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.

Guacamole

• In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. 

Serving

• Add half of the cheese and pomegranate seeds and toss well. Reserve.
• Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
• Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.