Short Rib Chilaquiles Recipe

Cooking Directions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. In a large pot, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

3. 3

   Cook the Short Ribs

   Return the short ribs to the pot, add enough water to cover them, and bring to a boil. Reduce the heat to low, cover, and let simmer for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.

4. 4

   Shred the Short Ribs

   Once cooked, remove the short ribs from the pot, let cool slightly, and then shred the meat using two forks. Discard the bones and excess fat.

5. 5

   Prepare the Chilaquiles

   In a large skillet, combine the red sauce and shredded short rib meat. Heat over medium heat until warmed through.

6. 6

   Assemble the Dish

   In a large serving dish, layer the corn tortilla chips at the bottom. Pour the short rib and red sauce mixture over the chips. Sprinkle the shredded cheddar cheese on top.

7. 7

   Final Touches

   Drizzle sour cream over the top and garnish with chopped cilantro. Serve immediately.