Shortrib Barbacoa Chimi Recipe
White rice, black beans, red cabbage, Coca-Cola reduction, oaxaca cheese, pico de gallo, salsa verde, crema, avocado
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Ingredients
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Main Ingredients
Toppings & Sauces
Method
Preparing the Short Ribs
- 1
Searing the Ribs
In a large skillet over medium-high heat, add a bit of oil. Season the beef short ribs with salt and pepper. Once the oil is hot, sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
- 2
Braiding the Ribs
In a slow cooker, combine the seared short ribs and Coca-Cola. Cover and cook on low for 6-8 hours or until the meat is tender and easily pulls apart.
Cooking the Rice and Beans
- 3
Cooking the Rice
In a medium saucepan, add 2 cups of white rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and water is absorbed.
- 4
Heating the Beans
In a small pot, heat the black beans over medium heat until warmed through. Stir occasionally.
Preparing the Vegetables and Toppings
- 5
Shredding the Cabbage
While the rice and beans are cooking, shred the red cabbage and set aside.
- 6
Preparing the Toppings
Slice the avocado and set it aside. Prepare the pico de gallo and have the salsa verde and crema ready for serving.
Assembling the Dish
- 7
Plating
Once the short ribs are done, shred the meat and mix it with the Coca-Cola reduction. On a plate, layer white rice, black beans, shredded red cabbage, and the barbacoa meat. Top with Oaxaca cheese, pico de gallo, salsa verde, crema, and sliced avocado.