What to do
The method
- 01
Pick and chop the meat.
Pull every useful piece from the bones, discard the gristle, and chop the meat into taco-sized pieces. It will usually look like more food once it is gathered together.
- 02
Taste before seasoning.
The ribs already carry salt, smoke, sauce, or rub. Add only enough taco-style seasoning to point the meat in a new direction without burying the first dinner.
- 03
Warm it gently.
Put the meat in a cast-iron skillet over moderate heat. Add a little oil only if the pan is dry. If the meat needs moisture, add a small splash of water or stock.
- 04
Cover briefly.
Loosely cover the pan just long enough for the meat to heat through. You are warming cooked meat, not cooking it a second time. Uncover and toss once before serving.
- 05
Let everyone build dinner.
Put out the tortillas and shells with cheese, slaw, salsa, and anything else already in the refrigerator. The useful recipe is the method; the toppings can belong to the people eating it.
What I learned
Do not make the meat prove itself twice.
The ribs were already cooked and seasoned. High heat and a long reheat would only make them drier. Moderate heat, a little trapped steam, and a short stay in the pan were enough. The goal was not to recreate the ribs. It was to make the next dinner feel like it had been planned.