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 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!
That sounds like a delicious idea! Slow cooking the short ribs in the rojo sauce is a fantastic choice. The sauce will infuse the meat with flavor, creating a wonderfully cohesive dish. Plus, the richness of the short ribs will complement the spiciness of the sauce beautifully.
Here’s a quick tip: you might want to sear the short ribs first in a hot skillet to develop some nice crust and deepen the flavors before adding them to the rojo sauce for slow cooking. This will enhance the overall taste of your chilaquiles.
Aim for at least 4-6 hours on low heat, until the ribs are tender and fall-off-the-bone. Don’t forget to shred the meat and mix it back into the sauce before serving. Enjoy your cooking!
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