Directions
- 1Pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). Reserve bean liquid.
- 2Toast chiles in the oven at 450 degrees for 5-10min
- 3Cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
- 4Pull chilis from oven and remove seeds
- 5Blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
- 6After freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
- 7Press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
- 8After well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
- 9Into a large heavy-bottomed pot, add onion and poblano to oil. Sautee for 1-2 minutes
- 10Once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. Stir to combine and let bloom for about 2 min
- 11Deglaze with a splash of beef stock
- 12Add crushed and drained diced tomatoes, and chili paste you made earlier. Stir
- 13Add crumbled short rib, stir to combine
- 14Put lid on pot and load into a 275 degree oven for 90 minutes
- 15After 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
- 16Load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
- 17After 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
Ingredients
- 300 g dried pinto beans soaked overnight
- 150 g reserved bean liquid
- 20 g dried ancho chiles
- 20 g dried guajillo chiles
- 20 g dried pasilla chiles
- 600 g beef stock
- 2 lbs boneless shortribs
- 1 red onion
- 1 poblano
- 4 garlic cloves, roughly chopped
- 3 TBSP olive oil
- 2 g chile flake
- 20 g chili powder
- 20 g paprika
- 12 g cumin
- 10 g cocoa powder
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes, drained
- 850 g cooked pinto beans
- 150 g bean liquid
- 30 g brown sugar
- 20 g hot sauce
- 20 g Worcestershire sauce
- 40 g cider vinegar
- 15 g salt
- 5 tortillas
- 2 cups sharp aged cheddar
- 5 green onions
- 1 sour cream
Equipment
Instant PotBlenderChef's Knife6.75qt Le Creuset Dutch OvenHalf Sheet Pan + RackBoos Block Cutting BoardBox graterFood processor
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