24. fresh blue and white corn tortillas (16 inches each).
Add the veal, cover partially and cook over low heat until very tender, 2 hours..Remove the meat and shred it.
Boil the sauce until slightly reduced, about 10 minutes.Stir in the meat..In a large pot of boiling salted water, cook the pappardelle until al dente.
Drain and return to the pot.Add the ragù and toss over low heat until the pasta is coated.
Serve with cheese at the table..
This goes well with a cherry-rich, medium-bodied Chianti Classico..The style is admittedly more Chipotle-esque than street taco, with an emphasis on bright, clean flavor profiles.
While it's not your go to hole-in-the-wall spot, it's delicious in its own right.Get the shrimp burrito (also available in bowl format), and you won't regret it.. Michigan: Beltline Bar, Grand Rapids.
Courtesy of Beltline Bar.Michigan takes pride in its wet burritos, and the "world famous" variation at Beltline Bar in Grand Rapids is particularly noteworthy.