Slow-cook Short Rib: Sear short ribs in olive oil. Add onion, garlic, beef broth, and red wine. Braise for 3-4 hours, or until tender. Shred the short rib meat.
Prepare Black Bean Salsa: Combine all Black Bean Salsa ingredients in a bowl and mix well.
Spread tortilla chips on a baking sheet.
Sprinkle with Oaxaca cheese and queso fresco.
Top with shredded short rib and black bean salsa.
Bake for 5-10 minutes, or until cheese is melted and bubbly.
Garnish with micro cilantro and a drizzle of Mexican crema before serving.
Ingredients
6
2 pounds900 gBeef short ribs
1 tbsp15 mLOlive oil
11Yellow onion-quartered
4 cloves12 mLGarlic-smashed
1 cup240 mLBeef broth
1/2 cup120 mLRed wine
1 can400 gBlack beans-rinsed and drained
1/2 cup75 gDiced mango
1/4 cup30 gDiced red bell pepper
1/4 cup30 gDiced red onion
2 tbsp30 mLLime juice
1 tbsp15 mLChopped cilantro
1 bag280 gBlue corn tortilla chips
1 cup150 gShredded Oaxaca cheese
1/2 cup75 gCrumbled queso fresco
1/4 cup30 gPickled jalapeños
1/4 cup30 gMicro cilantro
1/4 cup60 mLMexican crema
Equipment
Dutch oven
Baking sheet
Large bowl
Instructions
Slow-cook Short Rib: Sear short ribs in olive oil. Add onion, garlic, beef broth, and red wine. Braise for 3-4 hours, or until tender. Shred the short rib meat.
Prepare Black Bean Salsa: Combine all Black Bean Salsa ingredients in a bowl and mix well.
Spread tortilla chips on a baking sheet.
Sprinkle with Oaxaca cheese and queso fresco.
Top with shredded short rib and black bean salsa.
Bake for 5-10 minutes, or until cheese is melted and bubbly.
Garnish with micro cilantro and a drizzle of Mexican crema before serving.
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