Receta 1

Paso a Paso

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nunc vestibulum lacus eu eleifend interdum. Suspendisse tempor massa sed rhoncus dignissim. Sed elementum sapien sit amet vehicula euismod. Proin ac vehicula risus. Proin in ex porttitor, mattis felis ut, lacinia est.

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.


  • 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