Paso a Paso

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How to Make It

Step 1    Braise the Meat

Preheat the oven to 325°. In a medium skillet, toast the ancho chiles over moderate heat, turning, until pliable and charred in spots, about 2 minutes; let cool slightly, then tear into pieces.

 

Step 2    Braise the Meat

In a large roasting pan, toss the ancho and chipotle chiles with the celery, carrots, onion, garlic and bay leaves. In a large bowl, toss the short ribs with the oregano, cumin and 2 tablespoons of salt. Arrange the ribs over the vegetables in the roasting pan. Add 2 cups of water to the pan, cover tightly with foil and braise in the oven for about 3 1/2 hours, until the meat is very tender.

Ingredientes

  • 4 large ancho chiles, stemmed and seeded
  • 4 dried chipotle chiles, stemmed
  • 3 celery ribs, chopped
  • 2 medium carrots, chopped
  • 1 large onion, halved and thinly sliced
  • 15 garlic cloves, crushed and peeled
  • 8 bay leaves
  • Six 1-lb., English-cut, bone-in beef short ribs
  • 2 tablespoons dried oregano
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • Pepper
  • Warm corn tortillas, cilantro sprigs, finely chopped white onion and lime wedges, for serving
  • Salsa Verde Cruda, for serving