{"id":6875,"date":"2025-09-25T16:26:25","date_gmt":"2025-09-25T16:26:25","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6875"},"modified":"2025-09-25T16:26:25","modified_gmt":"2025-09-25T16:26:25","slug":"authentic-mexican-red-chile-beef-short-ribs","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6875","title":{"rendered":"Authentic Mexican Red Chile Beef Short Ribs"},"content":{"rendered":"

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Ingredients:<\/h1>\n

For the Beef<\/h3>\n

3 lbs beef short ribs (bone-in pieces)<\/p>\n

1 medium white onion, quartered<\/p>\n

4 cloves garlic<\/p>\n

2 bay leaves<\/p>\n

1 tsp salt<\/p>\n

For the Red Chile Sauce<\/h3>\n

8 dried guajillo chiles<\/p>\n

4 dried ancho chiles<\/p>\n

2 dried pasilla or New Mexico chiles (optional, for depth)<\/p>\n

4 cloves garlic<\/p>\n

1 medium onion, chopped<\/p>\n

1 tsp Mexican oregano<\/p>\n

\u00bd tsp ground cumin<\/p>\n

1 tsp salt (or to taste)<\/p>\n

3 cups beef broth (reserved from cooking the meat)<\/p>\n

1 tbsp lard or vegetable oil<\/p>\n

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

Instructions:<\/h1>\n

1\ufe0f\u20e3 Prepare the Beef<\/h3>\n

In a large pot, cover short ribs with water. Add onion, garlic, bay leaves, and salt.<\/p>\n

Bring to a boil, then simmer 1\u00bd\u20132 hours until the meat is tender and falling off the bone.<\/p>\n

Skim off any foam. Reserve 3 cups of the cooking broth<\/strong> and set meat aside.<\/p>\n

2\ufe0f\u20e3 Make the Red Chile Sauce<\/h3>\n

Remove stems and seeds from all chiles. Toast lightly on a dry skillet until fragrant (about 30 seconds each side\u2014don\u2019t burn).<\/p>\n

Soak chiles in hot water for 20 minutes until softened.<\/p>\n

In a blender, combine softened chiles, garlic, onion, oregano, cumin, and about 2 cups of the reserved beef broth. Blend until very smooth.<\/p>\n

Strain the sauce through a fine sieve for a velvety texture.<\/p>\n

3\ufe0f\u20e3 Combine and Simmer<\/h3>\n

In the same pot, heat lard or oil over medium heat. Pour in the chile sauce and cook 5\u20137 minutes, stirring, until it thickens and darkens slightly.<\/p>\n

Add the cooked short ribs and remaining broth.<\/p>\n

Simmer gently for 30 minutes so the flavors meld and the meat absorbs the chile sauce.<\/p>\n

4\ufe0f\u20e3 Serve<\/h3>\n

Traditionally served with warm homemade tortillas<\/strong> or fresh bolillo bread (like the fluffy bread in your photo).<\/p>\n

Pair with Mexican rice, beans, or a squeeze of lime.<\/p>\n

Tips for Best Flavor<\/h2>\n

Use bone-in ribs; the marrow deepens the broth.<\/p>\n

You can add a handful of hominy (ma\u00edz) like in the photo for a heartier stew.<\/p>\n

This dish tastes even better the next day as the flavors marry.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Beef 3 lbs beef short ribs (bone-in pieces) 1 medium white onion, quartered 4 cloves garlic 2 bay leaves 1 tsp salt For the Red Chile Sauce 8 dried guajillo chiles 4 dried ancho chiles 2 dried pasilla or New Mexico chiles (optional, for depth) 4 cloves garlic 1 medium onion, chopped […]<\/p>\n","protected":false},"author":1,"featured_media":6877,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6875","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6875"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6875\/revisions"}],"predecessor-version":[{"id":6878,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6875\/revisions\/6878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6877"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6875"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6875"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6875"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}