SPICY SHORT RIBS
Steps:
- Preheat oven to 425 degrees.
- Put short ribs in large baking pans that will hold them in one layer (around 2 pans). Sprinkle onions around ribs. Set aside.
- In a large saucepan or Dutch oven, combine the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves and cinnamon. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 10 minutes, or until sauce is slightly thickened.
- Stir in beer. Pour sauce over ribs, cover pans and bake until meat is very tender, around 2 1/2 hours.
- Remove ribs from pan to a serving platter (keep warm if possible). Spoon some sauce (including pan juices) over the ribs, sprinkle with chopped cilantro and serve immediately, passing additional sauce on the side.
INSTANT POT TEX-MEX BEEF STEW
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
- Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
- Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
- Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.
SPICY BEEF BACK RIBS
Steps:
- 1.Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting. 2.Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary. 3.Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once. Cooks' Notes: Add 3 to 4 additional briquets to each side of fire grate every 30 minutes or as necessary to maintain proper heat during grilling.
MEXICAN-STYLE CHILLI RIBS
Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue
Provided by Jane Hornby
Categories Main course
Time 2h30m
Number Of Ingredients 14
Steps:
- Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
- To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
- Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
- For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).
Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium
SUPER SPICY RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
- About 30 minutes before beginning to barbecue, heat the grill.
- Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
- While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
- When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.
SPICY TEX-MEX BEEF RIBS
Beef short ribs are simmered until they're falling-off-the-bone tender, then brushed with a mixture of picante sauce and spicy-sweet steak sauce.
Provided by My Food and Family
Categories Home
Time 2h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Place ribs in 4-qt. Dutch oven or heavy saucepan; add water to cover ribs. Heat to boil. Cover; simmer on low heat 1-1/2 to 2 hours or until meat is tender.
- Meanwhile, heat remaining ingredients to boil in small saucepan. Simmer on low heat 5 min., stirring occasionally.
- Heat grill to medium-high heat. Grill ribs 15 min., turning and brushing with 1/2 cup sauce every 5 min. Serve ribs with remaining sauce.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 620 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 7 g, Protein 19 g
TEX-MEX BEEF TACOS
For a relaxed, pick-and-mix supper combine this easy beef taco recipe with your favourite salsas, sides and toppings. Our tex-mix tacos are a crowd-pleaser
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.17 milligram of sodium
SPICY MEXICAN BEEF
Great for burritos or tacos. A favorite for my family on Cinco de Mayo. Great when served with an avocado salsa that has avocado, tomatoes, onions, cilantro, and lime juice.
Provided by KMFLOWERS
Categories World Cuisine Recipes Latin American Mexican
Time 11h15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
- Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
- Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 8.6 g, Cholesterol 103.1 mg, Fat 25.3 g, Fiber 2.2 g, Protein 28.4 g, SaturatedFat 10 g, Sodium 863.9 mg, Sugar 4 g
SPICY TEX-MEX MEATBALLS
In pita bread, a great lunch or supper snack, or serve these meatballs with a Mexican vegetarian side-dish such as Recipe #139461 or Recipe #139465 I have posted this recipe, adapted from an International Masters '1001 Recipes for Pan or Wok' recipe card, for the 2005 Zaar World Tour. 200g = 7oz; 500g = 1lb 2oz; 100g = 4oz and 150ml = 5 fl oz. Ideally, the meatballs need to be chilled for about 30 minutes. The chilling time has not been included in the preparation and cooking times below.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel and grate the onion, peel and crush the garlic, deseed and chop the red capsicum, drain and chop the beans; in a bowl, mix together the beans, onion, garlic, red capsicum, chillies, beef, seasoning and half the coriander, until they are well-combined.
- Divide the beef mixture into 32 pieces, then roll them into balls; place the balls on a baking sheet and chill for 30 minutes.
- Meanwhile, halve the avocados and remove the stones, peel and chop the flesh and put in a bowl; stir in the chilli sauce, lemon juice and the remaining coriander.
- Heat the oil in a pan, fry the meatballs in batches for 6 minutes, turning occasionally, until cooked and tender.
- Lightly toast the pita breads and split open, fill with mixed salad leaves and meatballs, spoon over the avocado mixture and sour cream and serve immediately.
- Chef's Tip: These meatballs can be placed uncooked between layers of greaseproof paper and frozen for up to a month. Thaw at room temperature before frying.
Nutrition Facts : Calories 948.2, Fat 48.7, SaturatedFat 14.8, Cholesterol 99, Sodium 907.7, Carbohydrate 89, Fiber 12.2, Sugar 5, Protein 40.4
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