Crispy tostones loaded with smoky shredded beef ribs, guacamole, street corn elote, and creamy poblano crema. These beef ribs are so good they’ll have you screaming and dancing!
Ingredients
🥩 For the beef:
1 rack beef plate ribs (Dino bones)
Worcestershire sauce (binder)
Coarse ground black pepper
Plantains
🌽 Elote:
4 Ears Corn
2 Cups Shishito peppers
6 mini sweet peppers
1–2 poblano peppers
½ Cup Cilantro, chopped
Juice of 2 limes
Cotija cheese
2-3 Tbsp Spanglish Asadero Elote seasoning
🥑 Guacamole:
3 avocados
1 Roma tomato, diced
½ onion, diced
2 garlic cloves, minced
1 jalapeño, diced
¼ Cup cilantro, chopped
Juice of 1 lime
Poblano Crema:
1 roasted poblano
2 cloves roasted garlic
1 Cup Mexican crema
Juice of 1 lime
¼ Cup cilantro
Instructions
PREP THE RIBS Coat beef ribs with Worcestershire sauce, then season heavy with Spanglish Asadero Tex-Mex seasoning and coarse ground black pepper.
SMOKE Smoke at 275°F indirect until probe tender (~203°F internal), about 6–7 hours.
REST & SHRED Rest 30 minutes, remove bones, and shred beef.
ROAST THE VEG Char corn, shishitos, mini sweet peppers, and poblanos until blistered.
MAKE THE POBLANO CREMA Blend roasted poblano, garlic, crema, lime juice, cilantro, and Spanglish Asadero Garlic Salt seasoning until smooth.
MAKE THE ELOTE Cut corn off the cob and mix with diced peppers, cotija, cilantro, Spanglish Asadero Elote seasoning, and a spoon of poblano crema.
MAKE THE GUACAMOLE Mash avocados with tomato, onion, garlic, jalapeño, cilantro, lime juice, and Spanglish Asadero Garlic Salt seasoning.
TOSTONES Fry plantains, smash flat, then fry again until crispy and golden.
BUILD Tostones → guacamole → shredded beef ribs → elote → poblano crema → cotija → cilantro → squeeze of lime
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