Achiote Short Rib Tostada with Avocado Salpicon

Tacos

Achiote Short Rib Tostada with Avocado Salpicon
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 6
Calories 310
% Daily Value*
Total Fat 24g 30%
Saturated Fat 8g 38%
Trans Fat 0g  
Cholesterol 25mg 9%
Sodium 1550mg 68%
Total Carbohydrates 19g 7%
Dietary Fiber 5g 18%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 8g 0%
Calcium 126mg 10%
Iron 2mg 10%
Potassium 400mg 30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Prepare salpicon.In a medium bowl, mix all ingredients until well combined.
  5. 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.

    Reviews

    Nutrition Facts
    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%
    Protein 8g 0%
    Vitamin A 0mg 0%
    Vitamin C 0mg 0%
    Vitamin D 0.05mg 0.05%
    Calcium 126mg 10%
    Iron 2mg 10%
    Potassium 400mg 30%
    * Percent Daily Values are based on a 2000 calorie diet.

    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!

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