Short Rib Chili Nachos
Recipe via the NYTimes
Serves 8-12
I halved the below recipe and then I also froze some of the meat because I am dying to make a wonderful quesadilla with it at a later date! I can also envision it atop of grits or polenta. Actually that sounds really delicious. The below recipe also looks intimidating with it's list of ingredients but I promise you, it couldn't be easier.
4 pounds bone-in beef short ribs, patted dry
5 teaspoons coarse kosher salt, more to taste
1 1/2 teaspoons black pepper
5 garlic cloves, smashed and peeled
2 jalapeño or serrano peppers, halved lengthwise, seeded if
desired
1 onion, peeled and quartered lengthwise
1 (28-ounce) can chopped tomatoes
1/2 cup coarsely chopped cilantro stems, and 1/4 cup chopped
leaves
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons chile powder, to taste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon tomato paste
1 (12-ounce) bottle Mexican lager, like Negra Modelo
1 (13-ounce) package corn tortilla chips
8 ounces white Cheddar cheese, grated (2 cups)
4 avocados, peeled, pitted and diced
Juice of 1 lime
1 1/2 cups store-bought fresh salsa, preferably salsa verde
1 cup Mexican crema or sour cream
Hot sauce, optional
Heat oven to 325 degrees. Season short ribs with 3 teaspoons
salt and the black pepper. Let rest while you prepare sauce.
Place a large, dry Dutch oven over high heat. Add garlic,
peppers and onion to the dry pan. Cook, turning occasionally, until lightly
charred all over, about 10 minutes.
Transfer garlic, peppers and onion to a blender. Add
tomatoes with juice, cilantro stems, oregano and 1 teaspoon salt. Purée until
smooth.
Return Dutch oven to medium-high heat. Add olive oil. Sear
short ribs in batches, until well-browned all over, about 20 minutes. Transfer
browned ribs to a bowl.
Stir chile powder, cumin and coriander into pot and cook
until fragrant, about 30 seconds. Stir in tomato paste and cook until it begins
to caramelize, 1 to 2 minutes. Stir in tomato-pepper purée and beer and bring
to a simmer. Return short ribs to pot, cover and transfer to oven. Bake for 1
1/2 hours, then uncover pot, give meat a stir, and continue baking until ribs
are fork tender and falling off bone, 30 to 45 minutes longer, for a total
cooking time of 2 to 2 1/4 hours. (If you have time, let short ribs mixture
cool, refrigerate overnight, then remove fat before proceeding.)
Once ribs are cool enough to handle, remove from pot,
reserving sauce. Shred meat and discard bones and gristle. If sauce seems thin,
simmer on stove until it thickens enough to coat a wooden spoon. Return meat to
pot.
Heat broiler. Spread tortilla chips on a rimmed baking
sheet. Top evenly with meat and sauce. Sprinkle cheese over the top. Broil
until hot and cheese is melted, 1 to 2 minutes.
In a small bowl, mash together avocados, lime juice and 1
teaspoon salt, or to taste.
Dollop avocado, salsa and sour cream over hot nachos and
drizzle with hot sauce if desired. Scatter the chopped cilantro leaves over
top.
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