SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
PRESSURE COOKER BEEF CHILI
When you ask someone why they don't use a pressure cooker, one of the most common replies is something to the effect of: I'm really not into being killed by an exploding stew. The marvels of pressurized heat are actually very simple!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
- Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
- Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 8.7 g, Cholesterol 86 mg, Fat 25.3 g, Fiber 2.3 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 278.6 mg, Sugar 1.8 g
SHORT RIB CHILI NACHOS
These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream. They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
Provided by Melissa Clark
Categories project, appetizer
Time 3h
Yield 8 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 325 degrees. Season short ribs with 3 teaspoons salt and the black pepper. Let rest while you prepare sauce.
- Place a large, dry Dutch oven over high heat. Add garlic, peppers and onion to the dry pan. Cook, turning occasionally, until lightly charred all over, about 10 minutes.
- Transfer garlic, peppers and onion to a blender. Add tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt. Purée until smooth.
- Return Dutch oven to medium-high heat. Add olive oil. Sear short ribs in batches, until well-browned all over, about 20 minutes. Transfer browned ribs to a bowl.
- Stir chile powder, cumin and coriander into pot and cook until fragrant, about 30 seconds. Stir in tomato paste and cook until it begins to caramelize, 1 to 2 minutes. Stir in tomato-pepper purée and beer and bring to a simmer. Return short ribs to pot, cover and transfer to oven. Bake for 1 1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs are fork tender and falling off bone, 30 to 45 minutes longer, for a total cooking time of 2 to 2 1/4 hours. (If you have time, let short ribs mixture cool, refrigerate overnight, then remove fat before proceeding.)
- Once ribs are cool enough to handle, remove from pot, reserving sauce. Shred meat and discard bones and gristle. If sauce seems thin, simmer on stove until it thickens enough to coat a wooden spoon. Return meat to pot.
- Heat broiler. Spread tortilla chips on a rimmed baking sheet. Top evenly with meat and sauce. Sprinkle cheese over the top. Broil until hot and cheese is melted, 1 to 2 minutes.
- In a small bowl, mash together avocados, lime juice and 1 teaspoon salt, or to taste.
- Dollop avocado, salsa and sour cream over hot nachos and drizzle with hot sauce if desired. Scatter the chopped cilantro leaves over top.
Nutrition Facts : @context http, Calories 1236, UnsaturatedFat 54 grams, Carbohydrate 43 grams, Fat 102 grams, Fiber 11 grams, Protein 38 grams, SaturatedFat 39 grams, Sodium 1217 milligrams, Sugar 6 grams, TransFat 0 grams
PRESSURE-COOKER SPICY ANCHO CHILE AND CILANTRO SHORT RIBS
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.
Provided by Bren Herrera
Categories Pressure Cooker Instant Pot Beef Rib Beef Chile Pepper Cilantro Red Wine Jalapeño Dinner
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder. Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
- Add the short ribs and brown on all sides, about 4 minutes. While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied. Cover the ribs with the mixture, using a rubber spatula to scrape the processor. Pour in the beef stock and wine and stir. Cancel cooking for the electric cooker, and close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
- Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 40 minutes.
- When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
- When all of the pressure is out, adjust for salt and remove the short ribs from the pot. Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.
CROCK POT SHORT RIBS IN ANCHO CHILE SAUCE
Tender ribs with a flavorful, spicy chile sauce. I like to serve this with black beans or poblano chiles stuffed with a seasoned goat cheese mixture, and sometimes a small salad.
Provided by PalatablePastime
Categories Peppers
Time 11h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast cumin seeds in a dry skillet until fragrant and allow to cool.
- Grind cumin seeds in a mortar or spice mill.
- Toast ancho chiles in a hot dry skillet until aromatic, about 30 seconds per side.
- Soak anchos in warm water, submerged, for about 30 minutes, or until soft.
- Remove anchos from liquid (discarding liquid), remove stems and seeds and discard; and cut anchos into small pieces.
- Season ribs with cracked pepper and brown ribs on both sides in a skillet or under the broiler.
- Place garlic, salt, lemon juice, tomatoes (with their juice), ancho chiles, habanero chile, and ground cumin seeds in a blender or food processor and process until smooth.
- Place ribs in the crock pot and cover with sauce.
- Cover and cook on low for 10-12 hours or on high for 5-6 hours or until ribs are tender.
INSTANT POT BIRRIA TACOS
Make this epic delicious Instant Pot Birria! You'll love the flavor explosion of juicy tender meat with melted cheese & crispy tortilla. Elevate it to the next level when dipping birria tacos into the rich sauce. Super tasty birria de res and tacos de birria recipe.
Provided by Amy + Jacky
Time 1h30m
Number Of Ingredients 24
Steps:
- Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. *Tip for Adjusting Spiciness: This birria is mild to medium spicy. Reduce spiciness by skipping the Chile de árbol; make it spicier by adding 1 more Chile de árbol.
- Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press "Saute" button to "Sauté More" to heat up the Instant Pot. Stir occasionally. Once you smell the chiles' aroma (~4 to 5 mins), remove and set aside the toasted chiles.
- Brown Meat in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry your meat. Season one side of beef with salt & black pepper. Add 1 tbsp (15ml) vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt & black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.
- Saute Onions and Garlic: Add another 1 tbsp (15ml) vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste, then saute for another minute.
- Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
- Pressure Cook Birria: Add in 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:a) Beef Shank & Chuck Roast Pieces (1.5" - 2" thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5" - 2" thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25" thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.
- Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves & cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.
- Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).
- Garnish & Serve Birria: This birria is epic tasty with freshly grated melting cheese. Place some of the flavorful birria sauce in a ramekin. Garnish with diced white onion and finely chopped cilantro.
- Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip 1: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they're too dry.*Pro Tip 2: If you're using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. *Pro Tip 3: It's important your skillet is hot enough before you start to pan fry the tortillas.Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half.rve these deliciously epic birria tacos immediately with dipping sauce and lime slices.
Nutrition Facts : Calories 263 kcal, Carbohydrate 8 g, Protein 24 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 78 mg, Sodium 119 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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