Costillas de Res en Adobo de Guajillo y Tamarindo con Puré de Camote Morado y Crujiente de Chicharrón
Embark on a culinary journey to the heart of Mexico with these exquisite Costillas de Res, a dish that masterfully balances tradition with refined gourmet sensibilities. Succulent beef short ribs are slow-braised to melting perfection in a vibrant, complex adobo crafted from sun-dried guajillo chiles, tangy tamarind, and a symphony of aromatic spices. The rich, savory depth of the adobo, with its subtle sweet and sour notes, permeates every fiber of the tender meat, creating an unforgettable taste profile. Served alongside is a silken purée of amethyst-hued purple sweet potatoes, offering an earthy sweetness and creamy texture that beautifully complements the robust short ribs. A crowning garnish of crispy chicharrón adds a delightful textural contrast and a whisper of smoky indulgence, while fresh cilantro and toasted sesame seeds provide a final flourish of freshness and nutty aroma. This dish is a testament to the soulful flavors of Mexican cuisine, presented with elegance and precision.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Beef Short Ribs, bone-in1.5 kg
- Sea saltto taste
- Freshly ground black pepperto taste
- Olive oil2 tablespoons
- Guajillo chiles, dried8 , stems and seeds removed
- Ancho chiles, dried2 , stems and seeds removed
- Garlic cloves8 , peeled
- White onion0.5 , roughly chopped
- Roma tomatoes2 , halved
- Seedless tamarind paste3 tablespoons
- Apple cider vinegar2 tablespoons
- Mexican oregano, dried1 teaspoon
- Ground cumin0.5 teaspoon
- Ground cloves0.25 teaspoon
- Cinnamon stick1 (1-inch piece)
- Bay leaves2
- Chicken or beef broth4 cups
- Piloncillo, grated (or dark brown sugar)1 tablespoon
- Orange zest1 teaspoon
- Purple sweet potatoes700 g, peeled and cut into chunks
- Unsalted butter4 tablespoons
- Heavy cream0.5 cup
- Plain chicharrón (pork rind)50 g
- Fresh cilantro, chopped2 tablespoons, for garnish
- Toasted sesame seeds1 tablespoon, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Season the beef short ribs generously with sea salt and freshly ground black pepper.
- 2Step 2
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs and set aside.
- 3Step 3
For the Adobo Base: Rehydrate the dried guajillo and ancho chiles by submerging them in hot water for 20 minutes until softened. Drain and reserve.
- 4Step 4
In a dry skillet over medium heat, lightly toast the rehydrated chiles, garlic cloves, roughly chopped white onion, and halved Roma tomatoes until fragrant and slightly charred in spots.
- 5Step 5
Transfer the toasted chiles, garlic, onion, and tomatoes to a blender. Add the tamarind paste, apple cider vinegar, Mexican oregano, ground cumin, ground cloves, cinnamon stick, grated piloncillo, and orange zest. Add 1 cup of the chicken or beef broth. Blend until a smooth, rich adobo paste is formed, adding a little more broth if needed to achieve desired consistency.
- 6Step 6
Return the Dutch oven to medium heat. Pour the blended adobo into the pot and cook, stirring frequently, for 8-10 minutes until it darkens in color and thickens, indicating the flavors have deepened.
- 7Step 7
Return the seared short ribs to the Dutch oven. Pour the remaining 3 cups of chicken or beef broth over the ribs and adobo. Add the bay leaves. Bring to a simmer.
- 8Step 8
Cover the Dutch oven tightly and transfer to a preheated oven at 160°C (325°F). Braise for 3 to 3.5 hours, or until the short ribs are fork-tender and practically falling off the bone.
- 9Step 9
While the ribs are braising, prepare the Purple Sweet Potato Purée: Steam or boil the peeled and chunked purple sweet potatoes until very tender. Drain thoroughly.
- 10Step 10
In a medium saucepan, melt the unsalted butter. Add the cooked sweet potatoes and mash until smooth. Stir in the heavy cream and season with salt to taste, mixing until creamy and well combined. Keep warm.
- 11Step 11
Prepare the Chicharrón Crisp: Lightly crush the plain chicharrón into coarse crumbs or small irregular pieces.
- 12Step 12
To serve, place a generous dollop of purple sweet potato purée on each plate. Arrange a portion of the tender short ribs alongside, spooning ample adobo sauce over the meat. Garnish with the crushed chicharrón crisp, fresh chopped cilantro, and a sprinkle of toasted sesame seeds. Serve immediately.
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Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.