Coincidentally, last night, I made Korean short rib tacos. I was going to make it again to figure out the ingredient amounts and post it, but until then: I took soy sauce, sesame oil, small amount of fish sauce (optional), Brown sugar, ginger, garlic and chili flakes and put it through my blender. Pour the sauce over the short ribs and cook on low for 8-9 hours in a slow cooker. I made a slaw from grated carrots, julienned cucumber and finely sliced cabbage. I made a simple dressing of rice wine vinegar, sugar, salt and more chili flakes and dressed the slaw about two hours before eating. Then I made a bibimbap sauce from gochujang, sugar, sesame oil, toasted sesame seeds and water to thin it a little. You could also just use a squirt of sriracha or any chili sauce. I shredded the meat, put it in the toasted tortilla, added the slaw and bibimbap sauce and garnished with cilantro. I could eat these for days. I had one this morning for breakfast that I added scrambled eggs to.
You could make chilaquiles, you could fry or toast them and make chips to serve with an outstanding guacamole, or make tacos. I love them hot off the cast iron skillet with cultured butter smeared all over.
Budin de Pollo is like the ultimate Mexican comfort food - layers of corn tortillas, chicken, cheese, Poblano cream sauce, etc. Here's Rosa Mexicano's recipe: http://www.washingtonian.com/blogs/bestbites/recipe-sleuth/recipe-sleuth-rosa-mexicanos-budin-de-pollo.php
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