Prepare short ribs.preheat oven to 350°F. Season short ribs with salt and pepper on all sides. In a large Dutch oven, heat olive oil over medium-high heat and sear short ribs on all sides until a crust begins to form, about 5 minutes per side. Remove and set aside. Remove any excess oil from pan and add whole garlic cloves and chopped onion. Cook until brown and beginning to soften. Add canned chilies, tomatoes, salt, pepper and oregano and stir to combine.
In a small bowl, mix vinegar with achiote powder, then add to pan. Bring to a simmer, cover, and place in oven for 3 hours until meat is tender and falling off the bone. Remove short ribs from sauce. Shred, and set aside.
Return Dutch oven to the stovetop and cook, stirring, over medium-high heat until liquid has thickened and is reduced by half. Set sauce aside.
Prepare salpicon.In a medium bowl, mix all ingredients until well combined.
Divide shredded short ribs among tostada shells and drizzle with some of the reserved braising liquid. Top with avocado salpicon mixture and a sprinkle of cotija cheese.
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Achiote Short Rib Tostada with Avocado Salpicon
Amount Per Serving 6
Calories 310 Calories from Fat 0
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 38%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 25mg 9%
Sodium 1550mg 68%
Total Carbohydrates 19g 7%
Dietary Fiber 5g 18%
Total Sugars 2g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.05mg 0.05%
Calcium 126mg 10%
Iron 2mg 10%
Potassium 400mg 8%
* Percent Daily Values are based on a 2000 calorie diet.
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