Tatemado de Costilla de Res (Tatemado Short Ribs)

Name: Tatemado de Costilla de Res (Tatemado Short Ribs)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 maguey or agave leaves; 118 milliliters agave nectar; 8 ancho chiles, veins removed and seeded; 946 milliliters beer or pulque; 5 cloves garlic; 454 grams onions, cut into quarters; 1 ribs rib (3-inch cut) short ribs; 118 milliliters tequila; 4 servings Tortillas; 4 servings Frijoles de la Olla; 28 grams lard

Tatemado de Costill From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up tequila, garlic, frijoles de lan olla, and a few other things to make it today. To use up the tequila you could follow this main course with the Tequila-Lime Sugar Cookies as a dessert.

Instructions

Trim excess fat from short ribs then cut between the bones.

Ingredients you will need

Beef Short Ribs

In a saucepan over moderate heat, dry-roast the chiles.

Ingredients you will need

Chili Pepper

Equipment you will use

Sauce Pan

Transfer to a spice grinder and grind into a powder.

In the same saucepan, dry-roast the onions and garlic.

Ingredients you will need

Garlic

Onion

Equipment you will use

Sauce Pan

Transfer to a blender, add the piloncillo, beer or pulque, agave, tequila, and the powdered chiles, and process until smooth.

Ingredients you will need

Panela

Tequila

Chili Pepper

Agave

Beer

Equipment you will use

Blender

In a medium saucepan, heat the lard and fry the chile mixture. Season with salt and let cool. Coat the meat with the chile mixture, cover, and marinate in the refrigerator overnight.

Ingredients you will need

Chili Pepper

Lard

Meat

Salt

Equipment you will use

Sauce Pan

Preheat the oven to 375°F and arrange a steamer in a roasting pan.

Equipment you will use

Roasting Pan

Oven

In a saucepan over moderate heat, dry-roast the maguey or agave leaves.

Ingredients you will need

Agave

Equipment you will use

Sauce Pan

Transfer to the roasting pan on the steamer and top with 2 cactus paddles.

Ingredients you will need

Nopales

Equipment you will use

Roasting Pan

Place the ribs with the marinade on top and cover with the remaining 2 cactus paddles. Cover the pan with foil or a lid and bake until the ribs are fork tender, 3 to 4 hours, checking the water level every 30 minutes and adding 1/2 cup of water when it gets very low.

Ingredients you will need

Nopales

Marinade

Water

Ribs

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Transfer the short ribs to a serving platter. Slice the cactus paddles into strips and place them on top of the ribs.

Ingredients you will need

Nopales

Beef Short Ribs

Ribs

Serve with Frijoles de la Olla and tortillas.

Ingredients you will need

Tortilla

Equipment

Ingredients

Servings:

maguey or agave leaves 118milliliters

agave nectar 8

ancho chiles, veins removed and seeded 946milliliters

beer or pulque 5cloves

garlic 454grams

onions, cut into quarters 1ribs rib

(3-inch cut) short ribs 118milliliters

tequila 4servings

Tortillas 4servings

Frijoles de la Olla 28grams

lard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.