Loco Moco Short Rib Tacos

Instructions

• Season the short ribs on all sides with the salt and pepper.
• Turn the Instant Pot to sauté mode and set the timer to 40 minutes. Add the canola oil and heat until shimmering. Sear the short ribs on all sides until golden brown, 3–4 minutes per side. Remove the short ribs from the Instant Pot.
• Add the 1-inch onion pieces, crushed garlic, soy sauce, Worcestershire sauce, beef stock, and sugar to the Instant Pot and stir to combine. Return the short ribs to the pot, secure the lid, and set the valve to sealing. Pressure cook for 45 minutes. Let the pressure naturally release for 15 minutes, then manually release the remaining pressure. Remove the short ribs from the Instant Pot and transfer to a bowl to cool. Strain the braising liquid, discarding the solids, and transfer to the refrigerator to cool for 1–2 hours, until the fat rises to the surface and solidifies.
• Once the meat is cool enough to handle, remove the bones and any tough connective tissue, and break up into bite-size pieces. Cover the meat and refrigerate until ready to use.
• Once the braising liquid has cooled, remove from the refrigerator. Reserve 2 tablespoons of the solidified fat and discard the rest. Reserve the braising liquid.
• Melt the reserved fat in a medium skillet over medium heat. Add the diced onion and cook until softened and beginning to caramelize, 8–10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the ketchup and stir to incorporate. Add the flour and stir to coat evenly. Cook for 2–3 minutes, until the flour is no longer raw. Pour in the reserved braising liquid and whisk until everything is well incorporated. Bring to a simmer and cook for 4–6 minutes, until thickened. Transfer 1 cup of the gravy to a liquid measuring cup and set aside.
• Add the reserved short rib meat to the remaining gravy in the pan and cook until heated through, about 5 minutes. Season to taste with salt and pepper.
• Using an immersion blender, blend the reserved gravy until smooth.
• Make the rice taco shells: Add the steamed rice and ½ cup (60 g) flour to a food processor and pulse 10–12 times, until the rice is broken down and a sticky, dense dough begins to form.
• Transfer the dough to a floured surface and sprinkle with more flour. Knead for 1–2 minutes, until the dough is still tacky, but not so much that it sticks to your hands, adding more flour little by little as necessary.
• Portion the dough into 8 equal pieces, each about 3 ounces/the size of a lime. With wet hands, roll each piece into a smooth ball.
• Add the remaining 2 cups of flour to a plate or baking sheet.
• Set a sheet of parchment paper in front of you and spray a small circle on either side with nonstick spray. Place a rice ball on a circle and fold the other side of the parchment over to cover. Press down with a skillet to flatten the rice ball into a 4-inch-wide circle. Gently roll over the tortilla with a rolling pin to thin, if necessary. Carefully remove the tortilla from the parchment paper and dredge in the flour. Set aside and repeat with the remaining tortillas.
• Heat the canola oil in a large skillet over medium-high heat until the temperature reaches 375°F (190°C).
• Working 1 at a time, fry each tortilla for 45–60 seconds, then carefully flip (the tortilla should puff up) and fry for another minute or so, until golden brown on both sides. Remove the tortilla from the pan and shake off any excess oil, then transfer to a paper towel-lined plate to drain before gently placing into a taco stand to shape. Season lightly with salt. Repeat with the remaining tortillas.
• Assemble the tacos: Fill each rice tortilla with about ½ cup of the short rib meat. Top each taco with a fried egg and drizzle with the gravy. Garnish with green onions and black pepper.
• Enjoy!