Slow braised short ribs are the basis for these tender tacos. The braising liquid with dried chiles and vegetables form the basis for one sauce and salsa verde is the bright sauce also served along side. For my salsa verde, I roasted the tomatillos, an onion, garlic and a couple of poblano peppers. I added all vegetables to the food processor along with a bunch of Cilantro, lime and cumin.  The left over sauce tastes great in some eggs the next day.  Don’t forget to gently warm your tortillas on a lightly greases grilling pan for maximum enjoyment.  Serve with diced onion, Cilantro, Avocado, and thinly sliced radishes for garnish.  Happy Taco Tuesday!

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