Tuesday, May 29, 2012

Pasilla Tomatillo Braised Short Ribs

These short ribs smell so good cooking that you might not want to wait until they're done, but it is worth the time investment. I used bone-in meat because I've never seen boneless short ribs here. I also cut the sauce recipe in half and found that the amount of tomatillos called for was about one 400ml can.

Pasilla Tomatillo Braised Short Ribs (from The Homesick Texan Cookbook)

2 dried pasilla chiles, stems and seeds removed
1.8kg boneless beef short ribs
salt and pepper
1 tbsp vegetable oil, lard, or bacon grease (I used bacon grease)
1 medium yellow onion, diced
450g tomatillos, husks removed and quartered
6 cloves garlic, minced
2 bottles of beer
1/2 tsp ground cumin
1/4 tsp cayenne
1 cup chopped cilantro, divided
2 tbsp lime juice
flour tortillas or red chile rice to serve

1. In a dry skillet heated on high, toast pasilla chiles on each side for 10 seconds or until they puff. Fill skillet with enough water to cover chiles. Once water boils, turn off heat and let chiles soak until soft, 30 minutes. Dice rehydrated chiles.
2. Sprinkle short ribs with salt and pepper. In large pot, heat oil on medium and brown short ribs, 3 minutes on each side. Remove ribs and set aside.
3. Add onions to pot and cook for 5 minutes.
4. Add tomatillos to pot and cook for 2 minutes.
5. Add garlic to pot and cook for 1 minute.
6. Add short ribs, beer, diced pasilla chiles, cumin, cayenne, and 1/2 cup cilantro to pot. Bring to a boil, reduce heat to low, and simmer, covered, for 1.5 hours.
7. Remove lid and stir in remaining cilantro. Simmer, uncovered, for 1.5 hours.
8. Add lime juice and serve with flour tortillas or over rice using pan juices as gravy.

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