Ingredients
- Short Ribs:
- 6 ea. bone-in short ribs
- 2 T. olive oil
- 1 ea. head of garlic
- 1 ea. white onion, chopped
- 2 ea. 4-oz. cans fire-roasted green chilies
- 1 ea. 14.5-oz. can roasted tomatoes
- 2 T. kosher salt
- 1 t. ground black pepper
- 1 t. dried oregano
- 2 T. white vinegar
- 1 T. dried achiote seasoning
- Avocado Salpicon:
- 4 ea. sliced green onion
- 1 ea. Avocado From Mexico, medium-diced
- 2 T. fresh lime juice
- 1 ea. jalapeño, seeded and chopped
- 1 ea. medium tomato, seeded & diced
- 1/2 t. kosher salt
- 1/2 t. black pepper
- 6 ea. corn tostada shells
- 1/2 c. braising liquid
- 1/2 c. cotija cheese
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Instructions
- 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.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
