Beef
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Beef Ribs in Salsa Verde
Prep
cook
total
Ingredients
- 2 lbs beef short ribs, cut into pieces
- A little oil for frying
- 10–12 tomatillos
- 3 jalapeño peppers
- 1/3 white onion
- 1–2 garlic cloves
- Salt, to taste
- A handful of fresh cilantro
- 2 teaspoons Spanglish Asadero Chile Verde seasoning
- 1 cup water
- 1/2 white onion, sliced into thin strips
Chili Verde
Directions
- Heat a skillet over medium-high heat and add a little oil. Add the beef short ribs and cook until browned on both sides.
- While the ribs are browning, prepare the green salsa. Place the tomatillos, jalapeños, 1/3 onion, and garlic on a griddle or comal. Roast, turning frequently, until charred on all sides.
- Transfer the roasted vegetables to a blender. Add salt to taste, cilantro, the Spanglish Asadero Chile Verde seasoning, and 1 cup of water. Blend until smooth.
- Once the ribs are browned on both sides, add the sliced onion and cook for about 1 minute, stirring occasionally.
- Pour the green salsa over the ribs. If needed, add a little more water. Taste and adjust the salt as desired.
- Bring to a simmer and cook until the sauce begins to boil and the flavors come together.
- Serve with rice and beans. Enjoy!
