Latin Style Short Ribs
We've recently become more interested in Latin American flavors and this recipe was inspired by a book I had been reading on Latin American cuisine. The adobo sauce is Guatemalan and a traditional ingredient in Latin soups and stews. Tomatoes and tomatillos are the base of the sauce which, when combined with the Pasilla Chile Peppers and flavorful spices, becomes a rich and tangy sauce perfect for these slow cooked beef short ribs. I used a lean beef short rib and it was served over a 1/2 cup of brown rice.
You could use the sauce as a marinate for other pieces of meat, such as flat iron or flank steak for the grill. We even used a little in rice to really add a Latin flavor to a sometimes bland side dish.
3/4 cup black beans
- 4 cups cold water
- 1 teaspoon olive oil
- 3/4 LB beef short rib, cut up
- 1 large onion, diced and divided
- 1 large carrot, peeled and diced
- 2 Dried Pasilla Chiles
- 1 LB, about 12, tomatillos, peeled and washed
- 4 medium plum tomatoes or a 12 oz can of diced tomatoes
- 8 cloves of garlic, peeled
- 2 teaspoons Ground Cumin
- 1 teaspoon Black Pepper Medium Grind
- 1 teaspoon Dried Mexican Oregano
- 2 Tablespoons olive oil
- Combine cold water and dried beans into a large bowl and soak them overnight, drain and rinse before using.
- In a large dutch oven, heat 1 teaspoon of olive oil to medium heat.
- Add short ribs and sear for 4-5 minutes total, moving them in the pot so that they sear completely on all sides.
- Remove the beef and keep warm.
- Remove the stems and seeds from the dried pasillas and tear the chiles into pieces. (Keep the seeds if you prefer a spicier dish).
- To the dutch oven, add Pasilla Chiles, tomatillos, tomatoes and about 2 cups of water, simmer at a gentle boil for about 10 minutes.
- Drain and put mixture in a blender or food processor with 1/2 of the onion, all of the garlic, Ground Cumin, Black Pepper, Mexican Oregano and remaining 2 Tablespoons of olive oil.
- Process to a thick puree.
- Strain the sauce through a sieve over a bowl pushing down on the solids with the back of a spoon and discard solids.
- Add short ribs and sauce back to the dutch oven, add just enough water to cover the meat, turn heat to low and cook, partially covered for 1 1/2 to 2 hours.
- Stir occasionally and add water if sauce gets too thick. Meat will be tender and fall off the bone when ready.
- Serve over rice.
Nutritional Information (per serving):
Protein 34.3 g
Carbs 48.2 g
Fat 25.2 g
Sat Fat 7.9 g
Trans Fat 0.0 g
Fiber 9.7 g
Sodium 77.1 mg
Sugar 8.4 g