Sweet Onion Barbacoa Skillet Recipe

Season and sear

Pat short ribs dry and season all over with kosher salt and freshly ground black pepper. Heat 2 tbs vegetable oil in a large heavy-bottomed ovenproof Dutch oven or skillet over medium-high heat. When oil is shimmering, sear short ribs 3–4 minutes per side until deeply browned. Transfer ribs to a plate and set aside.

Build the braising liquid

In the same pot, add the quartered yellow onion and whole garlic cloves and cook 3–4 minutes, scraping up browned bits. Add chipotle peppers in adobo, ground cumin, dried oregano and apple cider vinegar; cook 1 minute to bloom the spices. Pour in beef broth and add the bay leaf. Bring mixture to a simmer.

Slow cook

Return the seared short ribs to the pot, nestling them into the liquid. Cover with lid and transfer to a 300°F (150°C) oven. Braise until meat is fork-tender and falling from the bone, about 2½–3 hours. Alternatively, cook on low in a slow cooker for 6–7 hours. Once done, remove ribs and set aside to cool slightly. Strain and reserve 1 cup of cooking liquid; optionally shred the meat, discarding bones and excess fat, and fold a few tablespoons of reserved liquid back into the shredded meat to keep it moist.

Roast garlic (optional but recommended)

While ribs braise (can be done ahead), roast additional head of garlic if you like: slice top off a head, drizzle with oil, wrap in foil and roast at 400°F (200°C) for 30–35 minutes until soft. Squeeze cloves when cool and reserve to add into onions or crema. (If you used whole garlic in braise, this step is optional.)

Caramelize onions

Heat 1 tbs butter and 1 tbs olive oil in a wide skillet over medium-low heat. Add thinly sliced yellow onions and 1/2 tsp salt. Cook slowly, stirring every few minutes, until onions are deep golden brown and very soft, about 25–30 minutes. If they start to stick, add 1–2 tbs water to deglaze. Stir in 1–2 roasted garlic cloves mashed (optional) during the last minute, then remove onions to a bowl and keep warm.

Pan-fry potatoes

In the same large skillet or a separate heavy skillet, heat remaining 1 tbs butter and 1 tbs olive oil over medium-high heat. Add diced russet potatoes in a single layer (work in batches if needed). Season with 1/2 tsp salt and 1/2 tsp pepper. Cook undisturbed 4–6 minutes until bottoms are golden brown, then toss and continue cooking until crisp and tender, another 6–8 minutes. Reduce heat if potatoes brown too quickly. When done, fold caramelized onions into the potatoes to combine and keep warm.

Prepare oil and dry vegetables

Pour neutral frying oil into a medium saucepan to a depth of about 1½ inches (or use a deep skillet). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer, or until a small piece of leek sizzles immediately when added. Pat sliced jalapeños and sliced leeks dry with paper towels to minimize splatter.

Fry jalapeños and leeks

Working in small batches, carefully add jalapeño slices and fry 20–45 seconds until blistered and slightly crisp but not burned; remove with a slotted spoon to paper towels and season lightly with fine sea salt. Next, fry leek rings in batches 45–90 seconds until golden and crisp; remove, drain on paper towels, and season with salt. Keep separately so jalapeños remain slightly chewy and leeks stay crisp.

Make the crema

In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, 1 tsp minced chipotle in adobo, and 1 tsp honey until smooth. Taste and add salt if needed. If roasted garlic was reserved, whisk in 1 small roasted garlic clove minced for extra depth.

Assemble the skillet

Heat shredded barbacoa in a skillet with 2–3 tbs reserved braising liquid until warm and slightly saucy. Push meat to one side of the skillet and add the potato-onion mixture to the other side (or combine both). Top with fried jalapeño slices and a generous handful of crispy fried leeks. Drizzle chipotle lime crema over the top or serve on the side. Sprinkle chopped fresh cilantro and an extra squeeze of lime to finish.

Serve

Serve hot from the skillet family-style with lime wedges on the side. Leftovers keep refrigerated up to 3 days; reheat gently adding a splash of reserved braising liquid to loosen meat.