Tatemado de Costilla de Res (Tatemado Short Ribs)


  • Special equipment: Spice grinder
  • Tortillas
  • Frijoles de la Olla
  • 4 cactus paddles, trimmed of spines
  • 3 maguey or agave leaves
  • 1 ounce lard
  • ½ cup tequila
  • + 7 more ingredients
    • ½ cup agave nectar
    • 1 quart beer or pulque
    • 3 ounces piloncillo (Mexican brown sugar)
    • 5 cloves garlic
    • 1 pound onions, cut into quarters
    • 8 ancho chiles, veins removed and seeded
    • 4 (3-inch cut) short ribs

1. Trim excess fat from short ribs then cut between the bones. 2. In a saucepan over moderate heat, dry-roast the chiles. Transfer to a spice grinder and grind into a powder. 3. In the same saucepan, dry-roast the onions and garlic. Transfer to a blender, add the piloncillo, beer or pulque, aga...

View full recipe at SpringPad


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