Costilla en Salsa
Regiomontano comfort food — beef short ribs seared and braised in a charred tomato-serrano salsa until the meat slumps off the bone into its own gravy. Spoon the salsa back over every taco; the tortilla is there to catch it.
- Time
- 3 hr
- Heat
- Yield
- 10 tacos
- Region
- Nuevo León
Ingredients
Costillas
Salsa braise
To build
Method
Season the short ribs with salt and pepper and sear them in oil in a heavy pot until deeply browned on all sides.
Char the tomatoes, serranos, árbol chiles, onion, and garlic on a comal until blistered and blackened in spots.
Blend the charred vegetables with the cumin and stock into a coarse salsa and pour it over the ribs, scraping up the browned bits.
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Cover and braise at a gentle simmer until the meat pulls cleanly off the bone and the salsa has thickened into a gravy.
Pull the meat from the bones, shred it back into the salsa, skim the excess fat, and season to taste.
Warm the tortillas, spoon on the costilla with plenty of its salsa, and finish with onion, cilantro, and lime.
Build the plate
