Categories: Mexican
Ingredients
- 3 dried guajillo chiles
- 3 dried chipotle chiles
- 3lb. English-cut short ribs, trimmed and seasoned with salt and black pepper
- 2 Tbsp. canola oil
- 1 cup seeded and chopped poblano chiles
- 1 cup chopped onions
- 1Tbsp. minced fresh garlic
- 1/2 cup low-sodium beef broth
- 2 Tbsp. sherry vinegar
- 1 Tbsp. dried oregano
- 1 cup seeded and chopped Roma tomatoes Salt and black pepper to taste
- 18 corn or flour tortillas, warmed (6-inch) Chopped fresh cilantro
Directions
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Soak guajillos and chipotles in a bowl of boiling water, covered, until softened, 15–30 minutes; drain, seed, and chop. Brown ribs, meaty side down, in oil in a sauté pan over medium-high heat, 7–10 minutes; transfer to a 5- to 6-qt. slow cooker. Add guajillos, chipotles, poblano, onions, and garlic to same pan and sauté over medium-high heat until softened, 3 minutes. Deglaze pan with broth and vinegar, scraping up any brown bits; add oregano. Pour broth mixture over ribs. Cover slow cooker and cook ribs until fork-tender on high setting, 4 hours, or low setting, 6–8 hours. Transfer ribs to a platter and tent with foil. Strain slow cooker liquid through a fine-mesh sieve; reserve solids and drippings. Purée solids in a food processor. Skim and discard fat from drippings, then pour drippings into a saucepan; bring to a boil and cook until thick, 5 minutes. Stir in puréed vegetables; season with salt and pepper. Remove beef from bones and shred meat with two forks, discarding fat and gristle. Stir beef into sauce and bring to a boil. Stir in tomatoes and season beef mixture with salt and pepper. Serve beef mixture with tortillas and Tomatillo Salsa; garnish with cilantro.