Short Rib Chimichanga Recipe
Recipe information
Make Short Rib Chimichanga in just 8h 20m. 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
Main Ingredients
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. Pickle the Red Cabbage
Thinly slice the red cabbage. In a bowl, mix with vinegar, sugar, and salt. Let sit for at least 30 minutes.
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.
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