Tablitas (Beef Short Ribs)
Why I Love This Recipe
Aracely Bazan, QTemps Recruiter, brings the heat with this delicious dish! Contact her for all your temp and temp-to-hire needs at [email protected] or 972-502-9946.
Ingredients You'll Need
2 lbs beef short ribs
1 lb beef top round steak
1/2 tsp cumin powder
3 cloves of garlic
8 serrano peppers
1/4 bunch of cilantro
1/2 tbsp of chicken bouillon
3/4 cup of water
- Cut the meat into pieces (short rib - preferably 2-3 bones a cut)
- Wash and cut the veggies
(Serranos - take the stem off)
(Tomatillos - remove leafy cover and wash)
(Cilantro - wash and separate 1/4 of the bunch)
(Garlic - peel)
(Onion - peel and cut)
In a hot pan add the meat (if you got marinated meat - no oil needed) top it with a lid for about 6-7 minutes and drain the meat (covering the meat makes it more tender - you can skip this step if you’d like).
Add meat back into pan and cook with 1/4 onion, cumin, salt and pepper until the meat is thoroughly cooked and tender to your liking.
Add Serrano peppers to a pot with water and once boiling add the tomatillos to the pot and let it boil until both peppers and tomatillos turn from bright green to dull green (make sure to add the tomatillos after, adding them at the same time makes the salsa more acidic).
Once the peppers and tomatillos are ready (dull green) add them to the blender with garlic, salt, chicken bouillon, cilantro and water. Blend.
Once both salsa and meat are ready, add the salsa to the meat and mix (the salsa should be changing colors).
Questions, Comments & Reviews
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