Forget everything you thought you knew about ribs! This recipe for Mexican Beef Riblets delivers a bold, vibrant flavor explosion that's surprisingly easy to achieve. Tender, fall-off-the-bone beef riblets are slow-cooked in a rich, smoky chipotle salsa, creating a succulent and deeply satisfying dish perfect for a weeknight dinner or a weekend fiesta. The incredible depth of flavor comes from a carefully balanced blend of smoky chipotle peppers, sweet onions, juicy tomatoes, and zesty lime, all working in harmony to elevate the humble beef riblet to new heights.
Prepare yourself for a culinary adventure that will tantalize your taste buds and leave you craving more. This isn't your grandma's pot roast; it's a vibrant, modern take on a classic comfort food. Ready to experience the magic? Let's dive into the step-by-step instructions to create these unforgettable Mexican Beef Riblets.
Tools Needed
- Frying pan
- Blender
- Cutting board
- Knife
Ingredients
- Flanken ribs
- Oil: 2 tablespoons
- Salt
- Garlic powder
- Pepper
- Medium tomatoes: 12
- Roma tomatoes: 2
- Onion: 1/4
- Garlic cloves
- Chipotle peppers in adobo: 3-4 (or more, to taste)
- Adobo sauce
- Water: 1 cup + 1/4 cup (optional)
- Chicken/beef/vegetable stock: Optional 1/4 cup
Step-by-Step Instructions
Step 1. Prepare the Ribs and Sear
- Turn on the stove and heat 2 tablespoons of oil in a frying pan.
- Season the flanken ribs with salt, garlic powder, and pepper.
- Cut the ribs between the bones into sections.
- Sear the ribs in the hot oil until nicely browned on both sides.
Step 2. Make the Chipotle Salsa
- Roughly chop 1/4 of an onion.
- Add the tomatoes (12 medium, 2 Roma – boiled or thawed if frozen), smashed garlic cloves, chipotle peppers in adobo (and their sauce), and 1 cup of water to a blender.
- Blend until smooth.
Step 3. Combine and Simmer
- Add half of the salsa to the pan with the seared ribs, scraping up any browned bits from the bottom.
- If needed, add more water (or stock) to adjust the sauce consistency.
- Cover the pan and simmer on medium-low heat for at least 10 minutes, or up to 30 minutes for maximum tenderness.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- Roasting the tomatoes before blending adds a deeper, smoky flavor to the salsa.
- Adjust the amount of chipotle peppers to control the spiciness.
- Don't add extra oil after searing; the ribs release their own fat during cooking.
- Stir occasionally to prevent the sauce from burning.
Nutrition
- Calories: 600-750
- Fat: 40-55g
- Carbs: 25-35g
- Protein: 40-50g
FAQs
1. Can I use a different type of chili pepper instead of chipotle peppers?
Yes! Ancho chiles or pasilla chiles would provide a similar smoky depth, while guajillo chiles offer a slightly fruitier flavor. Adjust the amount depending on the heat level of your chosen pepper.
2. How can I make this recipe faster?
For a quicker version, use bone-in beef short ribs instead of riblets and reduce the braising time. You can also use a pressure cooker to significantly shorten the cooking process.
These Mexican Beef Riblets in Chipotle Salsa are a guaranteed crowd-pleaser, offering a unique and flavorful twist on a classic comfort food. From the tender meat to the vibrant salsa, every bite is a burst of deliciousness you won't soon forget. So gather your ingredients, and get ready to experience the simple joy of perfectly cooked, flavorful ribs!