Short Rib Chimichanga Recipe
slow cooked beef short rib, pickled red cabbage, Coca-Cola reduction, crispy fried flour tortilla, aji amarillo, beer cheese, crema, red rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the beef short ribs with salt and pepper. Sear them in a hot skillet until browned on all sides. Transfer to a slow cooker.
- 2
Make Coca-Cola Reduction
In the same skillet, pour in the Coca-Cola. Bring to a simmer and reduce for about 10 minutes until thickened. Pour over the short ribs in the slow cooker.
- 3
Slow Cook
Cover and cook the short ribs on low for 8 hours or until tender. Shred the meat with two forks and mix with the sauce.
- 4
- 5
Prepare Red Rice
Cook the rice according to package instructions. You can add tomato sauce or spices for flavor.
- 6
Assemble the Chimichangas
Take a tortilla, place a generous amount of shredded short rib, pickled cabbage, and a drizzle of aji amarillo. Roll tightly and secure with a toothpick if necessary.
- 7
Fry the Chimichangas
Heat oil in a deep skillet. Fry each chimichanga until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
- 8
Serve
Serve the chimichangas with beer cheese, crema, and red rice on the side.
