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.
