Short Rib Tacos With Cilantro-Lime Slaw

“Short ribs aren’t just for braising,” says contributing food editor Sohla El-Waylly. “Boneless short ribs in particular can be grilled like steak. Be sure to cook them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen. A 20-minute rest is ideal for keeping them juicy.” In this recipe the meat is basted with a mixture inspired by salsa negra, a deeply flavored bittersweet salsa made from fried morita chiles and piloncillo. Instead, Sohla created a quick pantry salsa by blending canned chipotle chiles in adobo with brown sugar, charred garlic, and vinegar to provide similar smoky, sweet, and bitter flavors. Use up any leftover chipotles in adobo in vegetarian chili or chicken tinga tostadas. The simple cilantro-lime slaw adds cool crunch against the rich meat and chipotle heat.