Overnight Taco Meat and Dripping Tortilla Non-recipe

Ingredients

SHORT RIBS AND MARINATE:
• 3.5 lbs (1.5 kg) bone-in beef short ribs
• 1 cup dry red wine
• 1 small onion, roughly cut
• 7 cloves of garlic
• 3" (7.5 cm) rosemary sprig
• 2 fresh bay leaves
• 4 tbsp kosher salt
• 1 tbsp fish sauce
• 1/2 tbsp light brown sugar
• 2 tsp pickling spice, or black peppercorns if unavailable
• 5 tbsp Dijon mustard
• 1 1/2 tsp pickled green peppercorns, drained and finely crushed
MEAT DRIPPING FLOUR TORTILLA:
• 2 cups (250 grams) all-purpose flour
• 4 tbsp (56 grams) fat from the dripping
• 1 tsp light brown sugar
• 3/4 tsp kosher salt
• 1/2 cup + 2 tbsp (150 grams) warm water at 120 F/50 C

Instructions

1. YOU NEED TO START ONE OR TWO DAYS BEFORE SERVING: When choosing short ribs, pick parts that has a good fat-slab covering the top surface. In a blender, blend red wine, onion, garlics, rosemary sprigs, bay leaves, kosher salt, fish sauce, light brown sugar and pickling spice (or black peppercorns) until smooth. Place the short ribs in a heavy-duty zip-lock bag and pour the marinate inside. Seal the bag, squeezing out as much air inside as possible, and give it a gentle, even rub. Place on a tray and inside the fridge for at least 12 or up to 24 hours.
2. THE NIGHT BEFORE SERVING: One hour before you go to bed, preheat the oven on 215 F/100 C. Remove the short ribs from the marinate and wipe off any excess liquid all around. Place them on large sheets of triple-layered aluminum foil and rub 3 tbsp of Dijon mustard evenly on the entire surface. Bring the foil upward and tightly wrap the short ribs inside, then place on a baking sheet on the middle rack inside the oven, and slow-roast for 8 hours. This is when you go to sleep and completely forget about it.
3. THE DAY OF SERVING: In the morning, take the baking sheet out of the oven, do not remove the foil, and just leave the whole thing at room-temperature.
4. 2 hours before serving, remove the short ribs from the foils and place inside another baking sheet. Position nubs of foils underneath the ribs so that the top fat surface is facing upward, and cover with a plastic wrap. Collect all drippings from the roasting pan and inside the foil into a bowl. You should have a thick layer of fat floating on top of some roasting juice. Skim off the fat from the juice, and keep both in separate bowls.
5. MAKE THE TORTILLA: In a large bowl, mix AP flour, 4 tbsp of the fat from the dripping, light brown sugar, kosher salt and warm water (120 F/50 C water would be 2 cups of water microwaved on high for 1 minute, or the hottest tap water). Knead vigorously for 5 minutes until a sticky and elastic dough forms. Divide the dough into 16 equal portions, and roll it in between your palms into a smooth ball, dusting with a little flour as needed to prevent sticking. Cover with plastic wrap and let rest for 30 minutes.
6. Heat a flat skillet over medium heat. Roll the ball out into an extremely thin, flat disk. Toast on the skillet, flipping a couple times, until both sides are spotted with brown spots and puffy. Repeat with the rest. Cover with a towel to keep warm until needed.
7. 45 minutes before serving, preheat the oven on 450 F/230 C. Remove the plastic wrap and roast the short ribs in the middle rack of the oven for 10~15 minutes until the exteriors are browned and the interiors are warmed through. Remove the bone and place the meats inside a large bowl, add the remaining 2 tbsp of Dijon mustard and pickled green peppercorns, and the reserved roasting juice. Use a large scissor to cut the meat into random big and small pieces, then toss evenly.
8. Serve the taco meat with the meat dripping tortilla, along with your favorite salsa and hot sauces. This kiwi salsa verde recipe, https://ladyandpups.com/2015/03/25/jerked-sriracha-roast-pork-tacos-w-kiwi-salsa-verde, for your consideration.