Tag: Mexican
Oaxacan Short Ribs
Oaxacan Short Ribs
This recipe for Oaxacan-style boneless beef short ribs focuses on a slow-braised, rich chili sauce (mole or adobo base) that results in fork-tender meat; perfect for tacos, quesadillas, or served with rice and beans. The flavor of the sauce consists of dried smoky chilies, chocolate, onions, tomatoes, and garlic. I turned my leftovers into tamales.
Equipment
- Food processor or blender
Ingredients
- 3 lbs boneless short ribs or 4lbs bone in short ribs
- 2 tbsp lard
- salt and pepper to taste
- 1 cinnamon stick
Oaxacan-Style Sauce
- 1 medium white onion diced
- 6 garlic cloves minced
- 3 guajillo peppers seeded
- 3 ancho peppers seeded
- 2 chipotle peppers in adobo
- 2 cups tomatoes diced
- 2 cups beef stock
- 1 tbsp achiote paste
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tbsp cocoa powder
- 1 tbsp vinegar
For Serving
- corn tortillas
- limes
- white onion finely chopped
- cilantro finely chopped
- beans
- Mexican rice
Instructions
- Soak the dried chilies in boiling water for 10 minutes. Set aside.
- Melt lard in a large oven-safe pan over medium high heat. Season and add in the short ribs.
- Brown on all sides for 12 minutes.
- Purée all of the sauce ingredients in a blender or food processor until smooth.
- Pour the sauce over the short ribs. Cover and place in a 300° oven for 2 1/2 hours.
- Remove from the oven and place on the stovetop uncovered over medium low heat. Simmer for 15 minutes until the sauce has thickened.
Serrano Pepper Sauce
Serrano Pepper Sauce
This is a great way to make your own pepper sauce at home; regardless of the type of pepper you use. Simply dry toast the peppers with garlic, purée, simmer for a couple minutes with vinegar and salt, then strain into a jar. Serrano peppers are fairly hot; so if you a milder sauce, use jalapeños. If you’re looking for more heat, use some habaneros.
Equipment
- food processor
- mesh strainer
Ingredients
- 8 serrano peppers stems removed
- 6 garlic cloves
- 1 cup white vinegar
- 1/2 tsp salt
Instructions
- Dry toast the serranos and garlic in a small sauté pan over medium heat until slightly charred; about 6-8 minutes.
- Purée the peppers and garlic in a food processor.
- Add the purée back into the sauté pan with the vinegar and salt. Simmer on low heat for 5 minutes.
- Pour the purée through a mesh strainer and funnel into a jar or hot sauce bottle.
Mexican Chocolate Ice Cream
Mexican Chocolate Ice Cream
Mexican chocolate is one of my favorites; and is even better when turned into ice cream. This ice cream has a chocolatey, cinnamony, taste with a hint of spice from cayenne pepper. Once the ice cream batter is ready to be churned, it takes only 20-25 minutes in most ice cream machines before you can indulge in a couple scoops, a pint, or a quart.
Equipment
- ice cream maker
Ingredients
- 4 cups whole milk divided
- 1 1/2 cups heavy whipping cream
- 1 Mexican chocolate tablet
- 1/4 cup cocoa powder
- 1 tsp vanilla
- 2/3 cup sugar
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper
Instructions
- Dissolve the chocolate tablet in the whole milk in a pot over medium heat. Whisk in the sugar.
- Turn the heat off. Whisk in the remaining ingredients and chill in the refrigerator overnight.
- Pour the ice cream batter in your ice cream machine and follow the manufacturer’s directions on preparation.
