Costillas Con Nopalitos(Beef Ribs with Cactus)
Beef flanken short ribs with cactus in a dried chile/tomatillo salsa! Delicious and traditional mexican flavors!
Servings 6 Servings
Ingredients
- 3 tablespoon avocado or grapeseed oil
- 4-5 chile negro or 3 chile ancho stems and seeds removed
- 5 tomatillo peeled, washed and sliced into quarters
- 4 cloves of garlic peeled and minced
- 1 medium white onion sliced
- 2 cups water plus more for cooking ingredients
- 2 teaspoons chicken bouillon
- Salt and pepper to taste
- 2 pounds beef flanken short ribs sliced into pieces
- 2 1/2-3 cups previously cooked nopalitos cactus, sliced into strips
Instructions
- In a medium pot, add 1 tablespoon of oil and heat to medium. Add 1/4 of the sliced onion and half of the minced garlic. Saute for 3 minutes. Add the tomatillos and chile negro. Saute for another 3-4 minutes. Pour in enough water to cover ingredients. Bring up to a simmer and cook for 7-8 minutes. Remove from heat and let sit for 10 minutes.
- While the salsa ingredients cool, heat 2 tablespoons of oil in a large saute pan to medium heat.
- Season the beef ribs lightly with salt and pepper all over. When oil is hot, transfer beef to pan. Sear and brown the ribs, turning as needed.
- While beef browns, drain all of the water from the cooked tomatillos and chiles. Transfer to the blender jar. Add 1 3/4 cups water, 2 teaspoons of bouillon, pinch of Mexican oregano, salt and pepper to taste. Blend on high until very smooth. Taste for salt. Set aside.
- Once beef is browned, add the reserved sliced onion and saute for 2-3 minutes. Add the garlic and saute for one more minute.
- Add the previously cooked cactus and the salsa from the blender. Stir well to combine. Reduce the heat to a light simmer. Cover partially and continue cooking for 35-40 minutes or until beef is very tender. Serve with rice, beans and flour tortillas.