Roxy15
New member
Costillas en Salsa Verde-Short Ribs Cooked In A Tomatillo Salsa:
This recipe is generally made with short ribs, but, is versatile enough to use other cuts of meat as well as chicken and you can even add veggies to it, if you wish.
2 lbs. Short Ribs
2-10 Chile’s de Arbol, To Taste
8 Medium Tomatillos
2 Cloves Garlic
1 Bunch Cilantro, Chopped
Salt
Heat a pot on medium high. Once heated, add in ribs and brown all sides making sure not to crowd them. Once browned, add in about half a cup of water. Cover and cook on medium heat for about 90 minutes until meat is incredibly tender.
While the meat cooks, heat a pan or griddle on medium high. Roast the tomatillos without the peel and garlic with the peel until charred on all sides. Once tomatillos are done quickly roast your chiles de arbol.
Add tomatillos, peeled garlic, cilantro, chiles de arbol, and enough cooking liquid from the meat as needed to a blender. Blend until smooth.
Remove the cooked meat from the pot and add in your salsa. Cover, bring to a boil, and simmer for 5 minutes. Add in your meat and simmer for about 10 minutes. Shred meat using two forks and season with salt and pepper to taste
Can be served with [Mexican] rice and/or refried beans, on top of rice, or on top of beans with a little bit of their broth.
View attachment 18124
This recipe is generally made with short ribs, but, is versatile enough to use other cuts of meat as well as chicken and you can even add veggies to it, if you wish.
2 lbs. Short Ribs
2-10 Chile’s de Arbol, To Taste
8 Medium Tomatillos
2 Cloves Garlic
1 Bunch Cilantro, Chopped
Salt
Heat a pot on medium high. Once heated, add in ribs and brown all sides making sure not to crowd them. Once browned, add in about half a cup of water. Cover and cook on medium heat for about 90 minutes until meat is incredibly tender.
While the meat cooks, heat a pan or griddle on medium high. Roast the tomatillos without the peel and garlic with the peel until charred on all sides. Once tomatillos are done quickly roast your chiles de arbol.
Add tomatillos, peeled garlic, cilantro, chiles de arbol, and enough cooking liquid from the meat as needed to a blender. Blend until smooth.
Remove the cooked meat from the pot and add in your salsa. Cover, bring to a boil, and simmer for 5 minutes. Add in your meat and simmer for about 10 minutes. Shred meat using two forks and season with salt and pepper to taste
Can be served with [Mexican] rice and/or refried beans, on top of rice, or on top of beans with a little bit of their broth.
View attachment 18124