Directions
- 1Start by slicing one and a half pounds of tablitas into smaller pieces.
- 2Add the sliced tablitas to a hot pan over medium heat, making sure they are spaced out evenly for a nice sear.
- 3Season the tablitas with one tablespoon of garlic powder, black pepper, and salt.
- 4Flip each piece to ensure both sides are nicely browned.
- 5Add half a white onion, sliced, and two to three sliced jalapeños to the pan.
- 6Let the onion and jalapeños cook through for a few minutes until the onion is translucent and the jalapeños are cooked.
- 7In the meantime, blend two tomatoes, five tomatillos, two garlic cloves, a small bunch of cilantro, and one tablespoon of consommé de pollo.
- 8Add about one fourth cup of water to the blender and blend everything together until it's nice and smooth.
- 9Pour the blended sauce into the pan with the meat and vegetables, and mix well until everything is combined.
- 10Cover the pan and set to a low heat, letting everything simmer for about 15 minutes or until the sauce thickens and darkens.
- 11Serve the costillas en salsa with some arroz rojo and frijoles refritos.
Ingredients
- 1.5 lbs tablitas (flanken beef short ribs)
- 1 tbsp garlic/salt/pepper blend
- 0.5 white onion, sliced
- 2 -3 jalapeños, sliced
- 2 tomatoes
- 5 tomatillos
- 2 garlic cloves
- 1 small bunch of cilantro
- 1 tbsp chicken bouillon (consomé de pollo)
- 0.25 cup water
Equipment
hot panblender
Tips
- Make sure tablitas are spaced out evenly in the pan for a nice sear.
- Let the sauce simmer for about 15 minutes or until it thickens and darkens.
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