- 3 Ancho Chiles
- 3 Guajillo Chiles
- 1 Chipotle Pepper in Adobo Sauce (from can)
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- 2 Garlic Cloves
- 1 Tbs. Cumin (ground)
- 1 tsp. Coriander (ground)
- 2 Tbs. Brown Sugar
- 1 tsp. Oregano (dried)
- 1 Tbs. Kosher Salt
- 4 cups Chicken Stock or Water
- 5 lbs. 44 Farms Boneless Short Ribs (cut into 3 inch pieces)
- 1 Tbs. Cumin
- 3 Tbs. 44 Farms Salt & Pepper Blend
- 1 cup Onions (chopped)
- 1/2 cup Celery (chopped)
- 1/2 cup Carrots (chopped)
- 4 Garlic Cloves
- 2 cups Onions (julienne)
- 2 cups Poblano Peppers (julienne)
- 20 Warm Tortillas
- 1 cup Cotija cheese (crumbled)
- 12 Lime Wedges
- 1 cup Cilantro (chopped)
Heat 1 Tbs. of oil in a large cast iron pot. Season the short ribs with salt, pepper, and cumin and sear the short ribs on all sides, about 10 minutes. This may have to be done in two or three batches. Remove from heat and set aside.
Add onions, celery, garlic and carrot to the pot and sear for about 4-5 minutes.
Place the short ribs on top of the vegetables, add chicken stock or water and 1 cup of the carne aside sauce. Bring to a simmer.
Once liquid is simmering, turn down to low to medium low and cover. Cook for 3 hours until tender.
Remove short ribs from liquid and shred with fork.
Sauté onions and poblanos together until caramelized, season with salt and pepper.
Add short rib pieces and the remainder of the carne aside sauce. Cook until slightly caramelized and falling apart.
Serve with warm tortillas, cilantro, cotija cheese, and lime wedges.
"CARNE ASADA SAUCE"
Remove stems and seeds from ancho and guajillo chiles. Place on a baking pan and toast in a 400º oven for 5 minutes. Remove from pan, place in bowl, cover with hot water and wrap with plastic wrap. Let sit for 20 minutes then remove from liquid.
Combine in a blender: ancho, guajillo, chipotle, orange juice, lime juice, garlic, cumin, coriander, brown sugar, oregano, and kosher salt. Puree until smooth. Set aside.