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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
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
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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 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 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 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 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,"_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":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t2\ufe0f\u20e3 Make the Red Chile Sauce<\/h3>\n
3\ufe0f\u20e3 Combine and Simmer<\/h3>\n
4\ufe0f\u20e3 Serve<\/h3>\n
Tips for Best Flavor<\/h2>\n