Season Short Ribs with ancho chili powder, guajillo chili powder, smoked paprika, cinnamon, salt, and pepper. Sear Short Ribs in a Dutch oven until browned on all sides. Deglaze with red wine, then add enough beef stock to cover. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until Short Ribs are fall-off-the-bone tender. Shred Short Ribs.
Roast Hatch green chiles and jalapeños under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and roughly chop.
Heat avocado oil in a large pot. Sauté onion and garlic until softened. Add chopped chiles, cumin, and oregano. Cook for 5 minutes.
Pour in chicken stock and bring to a simmer. Reduce heat and simmer for 60 minutes, allowing flavors to meld. Stir in cilantro and lime juice. Season with salt and pepper to taste. Blend sauce until smooth.
Warm tortillas. Fill each tortilla with rice, pinto beans, shredded Short Ribs, and Queso Oaxaca. Roll up tightly.
Pour Green Chili Sauce over burritos and serve immediately.
Ingredients
4
2 lbs900 gBeef short ribs-bone-in
1 tbsp15 mLAncho chili powder
1 tsp5 mLGuajillo chili powder
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCinnamon
Saltto taste
Pepperto taste
1 lb450 gHatch green chiles-roasted, peeled, seeded
44Jalapeño peppers-roasted, peeled, seeded
11Yellow onion-finely diced
8 cloves24 mLGarlic-minced
4 cups950 mLHomemade chicken stock
3 tbsp45 mLAvocado oil
1 tsp5 mLCumin
1/2 tsp2.5 mLMexican oregano
1/4 cup60 mLChopped cilantro
1 tbsp15 mLLime juice
Saltto taste
Pepperto taste
44Handmade flour tortillas
1 cup235 mLSpanish rice
1 cup235 mLPinto beans-slow cooked with epazote
1 cup235 mLQueso Oaxaca-shredded
Equipment
Dutch oven
Broiler
Large pot
Blender
Instructions
Season Short Ribs with ancho chili powder, guajillo chili powder, smoked paprika, cinnamon, salt, and pepper. Sear Short Ribs in a Dutch oven until browned on all sides. Deglaze with red wine, then add enough beef stock to cover. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until Short Ribs are fall-off-the-bone tender. Shred Short Ribs.
Roast Hatch green chiles and jalapeños under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove seeds, and roughly chop.
Heat avocado oil in a large pot. Sauté onion and garlic until softened. Add chopped chiles, cumin, and oregano. Cook for 5 minutes.
Pour in chicken stock and bring to a simmer. Reduce heat and simmer for 60 minutes, allowing flavors to meld. Stir in cilantro and lime juice. Season with salt and pepper to taste. Blend sauce until smooth.
Warm tortillas. Fill each tortilla with rice, pinto beans, shredded Short Ribs, and Queso Oaxaca. Roll up tightly.
Pour Green Chili Sauce over burritos and serve immediately.
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