Introducing a flavorful and smoky Beef with Salsa Negra, a beautiful combination of tender beef short ribs and rich, spiced salsa. This dish promises a dance of vibrant flavors that's guaranteed to elevate your dining experience. Follow this simple recipe to create a culinary masterpiece that bursts with traditional Mexican flavors.
Ingredients:
- ๐ถ๏ธ 2 guajillo peppers
- ๐ถ๏ธ 2 Ancho (pasilla) peppers
- ๐ถ๏ธ 6 Chile de arbol
- ๐ง 2 garlic cloves
- ๐
2 Roma tomatoes
- ๐ฅฃ 1 cup beef stock
- ๐ฅฉ 1lb beef boneless short rib
- ๐ฟ 1/2 tsp cumin
- ๐ฟ 1 tsp oregano
- ๐ง
1/4 onion, thinly sliced
- ๐ง Salt and pepper to taste
- ๐ฟ Garnish with sesame seeds, fresh cilantro, and queso cotija
Instructions:
- Prepare the Peppers: Begin by broiling the guajillo peppers, Ancho peppers, and Chile de arbol until they are smoky and blackened. This should take around 5-10 minutes. They should look burnt on the outside.
- Make the Salsa Negra: In a blender, combine the charred peppers, garlic cloves, Roma tomatoes, and beef stock. Blend until smooth to create your salsa negra.
- Cook the Beef: In a large pan, heat a little bit of cooking oil over medium-high heat. Once hot, add the boneless short rib and season it with salt, pepper, cumin, and oregano.
- Combine Ingredients: Add the thinly sliced onions to the pan and cook until they are translucent. Then pour in the salsa negra over the beef and onions.
- Simmer: Reduce the heat to low and let the beef simmer in the salsa mixture for about 1.5 to 2 hours, or until the beef is tender and cooked through.
- Serve: Once done, serve the beef with a generous amount of the salsa negra drizzled over the top. Garnish with sesame seeds, fresh cilantro, and crumbled queso cotija for an authentic finish.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Equipment:
- Blender
- Broiler
- Large pan
Cooking Tips:
- Ensure the peppers are thoroughly blackened to deepen the flavor of the salsa negra.
- Adjust the level of spiciness by varying the number of Chile de arbol peppers.
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Beef with Salsa Negra