Tex-Mex Cornbread Bake

Name: Tex-Mex Cornbread Bake (Elevated)
Total time: 3 h 30 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 2 lbs Beef short ribs; 1 cup Dry red wine; 2 cups Beef broth; 1 Onion-quartered; 2 Carrots-chopped; 2 Celery stalks-chopped; 2 Garlic cloves-smashed; 1 tbsp Tomato paste; 1 Bay leaf; 1 tsp Dried thyme; 1 large Sweet potato-diced; 2 Poblano peppers-roasted, peeled, seeded, and diced; 1 1/2 cups Stone-ground cornmeal; 1/2 cup All-purpose flour; 1/4 cup Sugar; 1 tbsp Baking powder; 1/2 tsp Baking soda; 1 tbsp Ancho chili powder; 1 cup Buttermilk; 2 Large eggs; 1/4 cup Melted butter; 1/2 cup Asadero cheese-shredded; 1/4 cup Cotija cheese-crumbled

⏱3h 30m

👥6

🔥650 cal

Hard

🍽️Tex-Mex

A sophisticated take on the classic bake, featuring tender braised short ribs, roasted sweet potatoes and poblano peppers, and a cornbread infused with ancho chili powder. A truly special meal.

2 lbs Beef short ribs

1 cup Dry red wine

2 cups Beef broth

1 Onion-quartered

2 Carrots-chopped

See all 23 ingredients ↓

(0 reviews)

⏱3h 30m

👥6

🔥650 cal

Hard

🍽️Tex-Mex

A sophisticated take on the classic bake, featuring tender braised short ribs, roasted sweet potatoes and poblano peppers, and a cornbread infused with ancho chili powder. A truly special meal.

#Dinner #Comfort Food #Tex-Mex #Slow Cooked

Instructions

Preheat oven to 325°F (160°C).
Season the Short Ribs with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Remove ribs and set aside.
Add the Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5 minutes. Add the Garlic and Tomato paste and cook for 1 minute more.
Deglaze the pot with the Red wine, scraping up any browned bits. Add the Beef broth, Bay leaf, and Thyme. Return the Short Ribs to the pot. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until the ribs are fork-tender.
While the ribs are braising, roast the Poblano peppers until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
Roast the Sweet potato until tender. Dice.
In a large bowl, whisk together the Cornmeal, Flour, Sugar, Baking powder, Baking soda, and Ancho chili powder.
In a separate bowl, whisk together the Buttermilk, Eggs, and Melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
Shred the braised Short Ribs, discarding the bones and any excess fat.
In a 9x13 inch baking dish, spread the diced Sweet potato and Poblano peppers evenly across the bottom. Top with the shredded Short Ribs.
Pour the cornbread batter over the short ribs and vegetables. Sprinkle with the Asadero cheese and Cotija cheese.
Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Ingredients

2 lbs 900 g Beef short ribs
1 cup 240 mL Dry red wine
2 cups 480 mL Beef broth
1 1 Onion-quartered
2 2 Carrots-chopped
2 2 Celery stalks-chopped
2 2 Garlic cloves-smashed
1 tbsp 15 mL Tomato paste
1 1 Bay leaf
1 tsp 5 mL Dried thyme
1 large 300 g Sweet potato-diced
2 2 Poblano peppers-roasted, peeled, seeded, and diced
1 1/2 cups 180 g Stone-ground cornmeal
1/2 cup 60 g All-purpose flour
1/4 cup 60 mL Sugar
1 tbsp 15 mL Baking powder
1/2 tsp 2.5 mL Baking soda
1 tbsp 15 mL Ancho chili powder
1 cup 240 mL Buttermilk
2 2 Large eggs
1/4 cup 60 mL Melted butter
1/2 cup 50 g Asadero cheese-shredded
1/4 cup 25 g Cotija cheese-crumbled

Equipment

Dutch oven
9x13 inch baking dish
Large bowl
Whisk

Instructions

Preheat oven to 325°F (160°C).
Season the Short Ribs with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Remove ribs and set aside.
Add the Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 5 minutes. Add the Garlic and Tomato paste and cook for 1 minute more.
Deglaze the pot with the Red wine, scraping up any browned bits. Add the Beef broth, Bay leaf, and Thyme. Return the Short Ribs to the pot. Bring to a simmer, then cover and braise in the oven for 3-3.5 hours, or until the ribs are fork-tender.
While the ribs are braising, roast the Poblano peppers until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and dice.
Roast the Sweet potato until tender. Dice.
In a large bowl, whisk together the Cornmeal, Flour, Sugar, Baking powder, Baking soda, and Ancho chili powder.
In a separate bowl, whisk together the Buttermilk, Eggs, and Melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
Shred the braised Short Ribs, discarding the bones and any excess fat.
In a 9x13 inch baking dish, spread the diced Sweet potato and Poblano peppers evenly across the bottom. Top with the shredded Short Ribs.
Pour the cornbread batter over the short ribs and vegetables. Sprinkle with the Asadero cheese and Cotija cheese.
Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

Nutrition per serving

Calories 650

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Tex-Mex Cornbread Bake

Tex-Mex Cornbread Bake

Ratings & Reviews

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