Nachos Jellyfish Recipe
6 oysters, tomatillas, short ribs marmelade, gruyère
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Ingredients
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Main Ingredients
Additional Ingredients
Method
Preparation
- 1
Preheat your oven to 375°F (190°C).
- 2
- 3
Add chopped tomatillos to the saucepan and cook until they release their juices, about 5 minutes.
- 4
Season with salt and pepper, then set aside to cool.
- 5
In a separate pot, braise the short ribs in low heat with a little water for about 3 hours, or until tender. Once cooked, shred the meat and mix it with some of the liquid to create a marmalade consistency.
Assembly
- 6
Assemble the Nachos
On a baking sheet, arrange the oysters. Top each oyster with a spoonful of the tomatillo mixture, followed by a layer of short rib marmalade. Finally, sprinkle gruyère cheese generously over the top.
- 7
Bake
Place the baking sheet in the oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
- 8
Serve
Remove from the oven, garnish with fresh cilantro, and serve hot.
