Short Rib Chilaquiles Recipe
Chef Maribel's signature dish. Fried corn tortilla pieces cooked in her homemade red sauce. Topped with cotija cheese, pico, braised short rib, and your choice of 2 eggs any style.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tortilla and Sauce
Short Rib and Toppings
Method
Prepare the Short Ribs
- 1
Braised Short Ribs
In a large pot, heat a tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.
- 2
Make the Sauce
- 3
Prepare the Sauce Ingredients
In a saucepan, combine the tomatoes, garlic, onion, and dried guajillo peppers. Add the chicken broth and bring to a boil.
- 4
Blend the Sauce
Once boiling, reduce heat and simmer for 20 minutes. Remove from heat and blend until smooth. Season with cumin, salt, and black pepper to taste.
Prepare the Tortillas
- 5
Assemble the Dish
- 6
Combine Components
In a large serving dish, layer the crispy tortilla pieces and pour the red sauce over them. Shred the braised short ribs and sprinkle them on top.
- 7
Add Toppings
Top with cotija cheese, pico de gallo, and your choice of fried or poached eggs. Garnish with fresh cilantro.
