Puffy Tostadas with Chile and Beer Braised Short Rib and Tomatilla Salsa
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Cook time: 
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Serves: 6-8 tostadas
  • 3 Guajillo chiles
  • 3 cups unsalted beef stock
  • 6 large tomatillos, husks removed, washed, and cut into chunks
  • 6 large garlic cloves, divided
  • ½ medium onion, cut into chunks
  • 1 jalapeño, halved, seeds and deveined
  • 2 teaspoons olive oil
  • 1 tablespoon canola oil
  • 2½ lbs. short ribs
  • 1 tablespoon tomato paste
  • ½ light beer
  • 1 tablespoon packed brown sugar
  • ¾ teaspoon salt, divided
  • 2 teaspoons lime juice
  • ¼ teaspoon cumin
  • 3 tablespoons cilantro, plus more for garnish
  • More canola oil for frying tortillas (Optional)
  • 8 fajita-sized flour tortillas
  • ½ cup shredded monterrey jack cheese
  • sliced radish for garnish
  1. Preheat oven to 400 degrees.
  2. Cover chiles in hot water. Let sit until softened. Once soft, de-seed and cut off stems. Add 1 cup of beef stock and tomato paste to a blender along with chiles. Puree until smooth.
  3. Toss tomatillos, 3 garlic cloves, onion, and jalapeños with olive oil. Sprinkle with salt and pepper. Spread on a rimmed baking sheet and roast until everything is softened, about 25 minutes. Once they are done, reduce heat to 325 degrees.
  4. Season short ribs on all sides LIBERALLY with salt, sprinkle with pepper.
  5. While the tomatillo mixture roasts, heat a heavy-bottomed pot to a medium-high heat. Add canola oil. Sear short ribs until golden brown on all sides. Remove short ribs from pan and all but 2 tablespoons of fat. Add garlic, cook for 1 minute. Add beef and chile mixture, remaining stock, tomato paste, beer, brown sugar, and ¼ teaspoon salt. stir until smooth. Add ribs back to pan and bring mixture to a boil. Once mixture comes to a boil, cover and transfer to the oven. Cook until fork-tender, about 2½-3 hrs. Once the ribs are cooked, remove from cooking liquid. Use two forks to shred the meat. Skim off as much fat as you can from the braising liquid, and then add the shredded beef back into the pot.
  6. While ribs cook, add tomatillos, onion, garlic and ½ of the jalapeño, remaining salt, lim juice, cumin, and cilantro to the blender (Make sure you rinse out the beef and chile mixture first.), pulse until pureed. Season to taste with salt and pepper.
  7. Heat a small non-stick skillet to a medium heat. Add 1 tablespoon of canola oil. Add tortilla, cook until golden brown and puffy, about 30 seconds, flip, and cook another 30 seconds. Sprinkle with salt.
  8. Place some of the shredded beef on top of fried tortillas. Sprinkle with cheese and spoon salsa over. Garnish with cilantro and radish.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/puffy-tostadas-chile-beer-braised-short-rib-tomatilla-salsa/