Costilla Y Platano Recipe

Cooking Instructions

1. 1

   Prepare the Guajillo Demi Sauce

   Remove the stems and seeds from the guajillo chiles. Soak them in hot water for about 15 minutes until softened. Blend the chiles with garlic, onion, vegetable broth, salt, and pepper until smooth. Set aside.

2. 2

   Braised Short Ribs

   Season the short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set aside.

3. 3

   Cook with Cactus Leaves

   In the same pot, add cactus leaves and sauté for 3-4 minutes. Return the short ribs to the pot and pour the guajillo sauce over them. Bring to a simmer, cover, and braise on low heat for about 2 hours or until the ribs are tender.

4. 4

   Prepare Fried Plantains

   While the short ribs are braising, peel and slice the plantains diagonally. Heat olive oil in a separate pan over medium heat and fry the plantain slices until golden brown on both sides. Remove and drain on paper towels.

5. 5

   Assemble the Dish

   Once the short ribs are tender, serve them on a plate topped with cactus leaves, a generous amount of guajillo demi sauce, and sprinkle pomegranate seeds over the top. Serve with the fried plantains on the side.