As soon as the weather starts getting cool my memories take me back to the city of Toluca. But particularly to a small restaurant, we used to go for brunch on Sundays. They only served stews made from all kinds of meats with Tomatillo sauce. The stew was served in a bowl which has about a ½ cup of pinto beans with its broth at the bottom and the stew of meat and tomatillo sauce on the top.
Braised Short Ribs in Tomatillo Sauce | Costillas de Res en Salsa Verde
Add a spoon and stack of handmade corn tortillas and you are in heaven. Just thinking about it makes my mouth water. This is a very versatile recipe because you can also use pork or chicken, as well as add vegetables like zucchini, green beans, or any other vegetable you have on hand.
And why do I think about Toluca when it starts getting cold? Well, the city has this sort of “sweater” climate almost year around. Toluca is a city in the Estado de México. Very close to the other México, the city, the capital of the country. The City of Toluca sits at an altitude of 8,973 Ft above sea level and has an average temperature of 54 degrees Fahrenheit, it varies from mild, cool, cold and very cold depending on the season. The city is famous for the red and green chorizos made in the region.
How to make Braised Short Ribs in Tomatillo Sauce
Instructions:
- Heat a large pot over medium-high heat and add the avocado leaves if using. Slightly toast them for a few seconds per each side, they will release their aroma and turn a little brown. The addition of the leaves will give enhance the flavor of the stew. Remove from the pot to add the ribs. (Please check the ingredients list below)
- Add the short ribs to the pot and brown well on all sides, place the dry and toasted avocado leaves back into the pot. Add ½ cup of water and place the lid. Cook over medium heat for about 1 ½ hours or until meat is fork tender.
- While the meat is cooking, prepare the sauce. Place a griddle over a medium-high heat and roast the tomatillos and garlic cloves turning occasionally until they are charred about 10 minutes. Place the Arbol peppers on the griddle and lightly toasted them. This will take a few seconds. Place the chopped cilantro, peppers, garlic peel removed, tomatillos and the meat juices in a blender. Process until combined and smooth.
- Remove the meat pieces from your pot and add the sauce, simmer the sauce for 5 minutes and bring back the ribs to the pot. Keep cooking for 8 more minutes. Add some beef stock if needed. With the help of 2 forks shred the meat a bit and incorporate with the sauce. Add salt and pepper to taste.
- Serve with warm corn tortillas and white rice or pinto beans.
And now... who wants to join me for dinner?
¡Buen provecho!
Mely,
More recipes:
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Braised Short Ribs in Tomatillo Sauce
Ingredients
- 3 Lbs. Beef Short ribs
- 4 avocado leaves Optional
- 24 Loz Tomatillos About 8 medium tomatillos
- 2 cloves garlic
- 0.5 oz. árbol peppers about 5 peppers
- 1 cup chopped cilantro about ½ bunch
- Salt to taste
- ⅓ teaspoon Freshly ground pepper
- ½ cup of meat broth (juices),after it is cooked
Instructions
- Heat a large pot over medium-high heat, add the avocado leaves if using. Slightly toast them for a few seconds per each side, they will release their aroma, and turn a little brown. The addition of the leaves will give enhance the flavor of the stew. Remove from the pot to add the ribs.
- Add the short ribs to the pot and brown well on all sides, place the dry and toasted avocado leaves back into the pot. Add 1 cup of water and place the lid. Cook over medium heat for about 1 ½ hours or until meat is fork tender. If the liquid reduces, add about ½ cupmore of warm water.
- While the meat is cooking, prepare the sauce. Heat a griddle at medium-high heat, roast the tomatillos and garlic cloves turning occasionally until they are charred about 10 minutes. Place the Arbol peppers into the griddle and lightly toasted them. This will take a few seconds. Place the chopped cilantro, peppers, garlic with the peel removed, tomatillos, and the meat broth into a blender. Process until you have a combined and smooth sauce.
- Remove the meat pieces from your pot and add the sauce, simmer the sauce for 5 minutes and bring back the ribs to the pot. Keep cooking for 8 more minutes. Add some beef stock if needed. With the help of 2 forks shred the meat a bit and incorporate with the sauce. Add salt and pepper to taste.
- Serve with warm corn tortillas and white rice or pinto beans.
Notes
- Discard the avocado leaves, I also remove the rib’s bones after they are cooked.
- This dish can be made ahead of time and store in the fridge for up to two days. To serve reheat at medium heat for about 15 minutes, making sure the sauce doesn't dry.
- You can freeze any leftover for up to 30 days. Defrost completely before reheating.
- You can also make this recipe with pork ribs.
Amber
Turned out great! I did mine a little different but I still used the same ingredients and it was amazing.
The only things I did differently was I slow cooked the boneless beef ribs for 8 hours in all the ingredients and I added it to the beef while it was cooking. It had so much flavor. I ate it with homemade pinto beans with a little of that juice and rice on the side.
Claudia
Ahorita mismo me pongo ! Como siempre un gusto seguir tus recetas Mely . 🙏
Mely Martínez
Saludos Claudia!
Vikki
Are the arbol peppers dried or fresh?
mmartinez
Hello Vikki,
They are dried arbol peppers.
Anonymous
OMG this was a staple in our house, I use get tired of eating this homemade meal with fresh flour tortillas . I use to my mom not to make it anymore, I would rather eat a Hamburger lol
Anonymous
OMG this was a staple in our house, I use get tired of eating this homemade meal with fresh flour tortillas . I use to my mom not to make it anymore, I would rather eat a Hamburger lol
Danny Ferguson
This one turned out awesome. Thanks Mely!
Unknown
Just discovered your website and tried this recipe last night as I love salsa verde. This was an amazing recipe. Will make it again when having friends over for dinner. Can't wait to try some other recipes. Thank you.
Unknown
Made this for dinner last night and before we where done eating my 5y/o was asking if we could have leftovers tomorrow! The recipe is very simple and easy. Going to put this one in the regular rotation for dinner. Thanks for sharing. .
mmartinez
Wow! A five year old with a really good taste! 😉
Happy cooking!
Unknown
I'm an american cook and now cooking for two Mexican men. They both appreciate your web page since it gives them a taste of home. Instructions are easy to follow. Thanks, Ann
Laura
So happy I found ur web site Mely made the Costilla de Res in salsa verde for my family & loved it very much lots of flavor will definitely try more of ur recipes ????????????
pennyflyers
My wife and i had my parents over for lunch today, I made Receta de Costillas de Res en Salsa Verde for them,,Everyone enjoyed it,Your site is AWESOME. (:(:(:
Mely
Thanks pennyflyers for your comment. I'm so glad you enjoyed it! Happy cooking!
Lisa Vargas
I have to say this is one of my favorite recipes. My husband loves this sauce and any leftover is great with eggs the next day. This recipe is one of the top reasons I have a huge bag of árbol peppers and tomatillo plants. I actually think your website is the reason my husband tells everyone I'm such a great cook! Thank you!
Mely
Hello Lisa,
Thank you for letting me know that this recipe is working out for you. The men in my house also love this dish.
You know, your husband is right. Because no one can add the right amount of seasoning to his food like you do.
If you check my recipes, I do not mention amount of salt. The cook does that magic.
Happy cooking and again thank you for your kind comment.
Julieth
It's my first time cooking ribs and I think this recipe will work for me let's see how it turns out thanks for posting it!
Shannon
Love it! I miss Mexican food (we moved to Colorado from Texas, it's not the same).
Thanks for linking up to Momtrends.com this week!
Mexico in my kitchen
Thank Everybody! I am glad you all stopped by.
Mely