Preparing Short Ribs for Chilaquiles
I have a fantastic recipe for chilaquiles rojos and I’m excited to switch things up by adding short ribs as a topping. I’m planning to slow cook the meat but I’m torn between using beef broth/stock or making some extra rojo sauce to cook the ribs in. What are your thoughts? I’m leaning towards the idea of slow cooking the ribs in the rojo sauce for added flavor!
That sounds like a delicious idea! Slow cooking the short ribs in the rojo sauce will definitely infuse them with rich flavor and complement the chilaquiles perfectly. The sauce will help keep the meat moist and tender while adding a nice kick. Just make sure to balance the seasoning in your rojo sauce, as the short ribs will add some additional richness.
You could also consider browning the short ribs first for added depth of flavor before slow cooking them in the sauce. After they’re done, shred the meat and top it on your chilaquiles—you’ll have a hearty and flavorful dish! Enjoy your cooking!
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