Short Rib Nachos Recipe
4 dried guajillo chilies, seeds removed
6 (2.5 pounds) beef short ribs
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon canola oil
1 yellow onion, peeled and chopped
5 garlic cloves, peeled
1 ½ cups beef broth
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
Braised short ribs
16-ounce bag salted tortilla chips
1 cup yellow cheddar cheese, shredded
1 cup white cheddar cheese, shredded
1 avocado, diced
1 tomato, diced
¼ cup cilantro, chopped
Lime wedges, for serving
- Preheat oven to 300 degrees. In a large braising pot over high heat, toast chilies until fragrant, about 2 minutes per side. Place in a small bowl and cover with hot water until submerged.
- Season short ribs with salt and pepper. Heat oil in the same braising pot over high heat. Once oil is hot, sear short ribs until browned on all sides, about 2 minutes per side; transfer to a plate. Reduce heat to medium low, add onions and garlic, and sauté until soft and translucent, about 5 minutes. Add soaked chilies with ½ cup of the soaking water, beef broth, vinegar, cumin, and cinnamon. Stir and scrape the bottom of the pan with a wooden spoon to remove the browned bits of short rib. Transfer to a blender and puree until smooth. Return short ribs to the braising pot and pour the puree over. Cover and place in the oven for 2 hours and 30 minutes.
- Remove the meat from the bones, shred, return to the cooking juices, and stir until coated.
- Place chips on a large rimmed baking sheet. Top tortilla chips with short rib meat and cheese. Place under the broiler and cook until cheese melts and begins to bubble, about 3 minutes. Remove the nachos and top with avocado, tomato, and cilantro. Serve with lime wedges, if desired.
Note: Short ribs can be made a day in advance and stored in the refrigerator. Reheat before making nachos.