Prep time: 15 mins
Cook time: 45 mins
10 each Mission® Large/Burrito Super Soft Flour Tortilla
3 pounds Beef short ribs
2 each Carrots, cut into quarters
3 each Celery ribs, ends discarded, cut into quarters
½ each Onion, cut into large pieces
3 each Garlic cloves
4 cups Beef stock
1 cup Red wine
3 each Thyme sprig, fresh
1 each Bay leaf
10 each Bacon strips
2½ cups Potato, small dice
2 tbsp. Olive oil
2½ cups Gorgonzola cheese, crumbled to pea size
2½ cups Greek non-fat yogurt
¾ cup plus 3 tbsp. Scallions, thinly sliced
4 tbsp. Balsamic glaze, ready-to-use
Layer carrots, celery, onion, and garlic at the bottom of the crock pot and lay the short ribs over top. Add liquids and herbs. Turn the crock-pot to low and cook for 8 hours, turning beef after 4 hours if possible. After 8 hours, remove the beef from the braising liquid, discard the bones and fat, and shred the meat.
Cook bacon and allow to drain onto paper towels before roughly chopping.
Cook the potato in olive oil at medium-high heat until crisp on the outside and soft on the inside. About 6-8 minutes. Allow to drain on paper towels.
Combine gorgonzola and Greek yogurt in a mixing bowl and stir together until well incorporated.
To serve, spread ½ cup of the yogurt mixture over the entire tortilla. On one half of the tortilla, add ¼ cup of the shredded short ribs, 1 slice of bacon rough chopped, ¼ cup potatoes, and 1½ tbsp. scallions. Fold the tortilla in half and crisp in a pan over medium heat, turning after a few minutes. Once crisp on both sides, slice into quarters and drizzle with about 1 tsp. of balsamic glaze.