Cabo Beach Tacos

YIELD: 8 tacos

For candied peppers:
½ lb. serrano peppers (deseeded and julienned)
3 Tbsps. garlic, shaved thin
2 Tbsps. ginger, shaved thin
1 lb. white granulated sugar
¾ cup red wine vinegar
1 tsp. kosher salt
1 tsp. mustard seeds
1 tsp. celery seeds
¼ tsp. turmeric

For pickled red onions:
½ lb. red onion, sliced paper thin julienne
¾ cup apple cider vinegar
10 oz. white granulated sugar
2 Tbsps. ginger, sliced paper thin
½ tsp. kosher salt
1 tsp. celery seeds
1 tsp. mustard seeds

For tacos:
8 taco shells (corn or flour)
1 lb. short rib (braised and shredded)
24 thin julienne slices candied serrano peppers
4 oz. pickled red onions
4 oz. queso fresco or farmers cheese (crumbled/shredded)
8 oz. green cabbage, shredded
lime wedges, as needed, for garnish
radish slices, as needed, for garnish

1.    For candied peppers: Place peppers, garlic and ginger in container with lid.
2.    Place remaining candied pepper ingredients into small sauce pan and bring to rolling boil, stirring until sugar is dissolved. Pour hot liquid over serrano mixture and marinate refrigerated, minimum 24 hours.
3.    For pickled red onions: cut onion in half and slice paper thin. Place into container with lid. In small sauce pan add remaining pickled onion ingredients and bring to rolling boil. Pour hot liquid over onions enough to cover. Cover and refrigerate, minimum 24 hours.
4.    For tacos: Grill taco shells, then lay on flat surface. Top each taco shell with 2 oz. pulled short rib. Place 3 slices candied serrano peppers over short rib followed by good-sized pinch of pickled red onions. Top each taco with 1 Tbsp. cheese and 1 oz. shredded green cabbage. Serve with shredded radishes and lime.