Tex Mex Beef Ribs Food

INSTANT POT TEX-MEX BEEF STEW

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.

MEXICAN-STYLE CHILLI RIBS

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).

TEX MEX BEEF RIBS

Steps:

• Place ribs in slow cooker.
• Combine remaining ingredients in a bowl and pour over ribs.
• Cover and cook an low for at least 4 hours or until meat is tender, but not overcooked.

TEX-MEX BEEF AND POTATOES

Steps:

• Brown ground beef and drain well.
• Add taco seasoning mix and water and stir until blended.
• Stir in potatoes and corn.
• Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
• Spoon into a greased 9x13 baking dish and ocver with foil.
• Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.

SPICY TEX-MEX BEEF RIBS

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.