Ancho Chili Short Rib Nachos
Servings: 6 people
Calories: 408kcal
These Ancho Chili Short Rib Nachos take your everyday nachos to levels you can't believe. The meat is so incredibly flavorful and melt-in-your mouth tender. Pile high with cheese and all the fixins'...this is one dish your friends and family will be talking about and requesting again for years to come!
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Ingredients
- 4 - 5 dried Ancho chilies*
- 3 to matillos* outer skins removed, halved
- 2 jalapenos stems removed, seeded, halved
- 1 medium onion peeled and quartered
- 3 garlic cloves peeled
- 1 28 oz can whole tomatoes drained (San Marzano work well)
- 1 tbsp fresh lime juice
- Kosher salt and fresh ground black pepper
- 1 beer any Mexican variety works well
- 3 - 4 lbs beef short ribs English cut - in 2" to 3" pieces
- 1 tsp olive oil
- Corn tortilla chips
- 2 cups Colby cheese or combination of cheddar and Monterey Jack, shredded
- Coarse sea salt optional
- Mexican crema or sour cream, for topping
- Pico de Gallo for topping
- Cilantro chopped, for topping
- Pickled jalapenos for topping
- *Found in the Mexican section of your supermarket our specialty food markets (ie, Whole Foods), or Mexican markets.
Instructions
PREPARE THE CHILIES AND VEGGIES:
- Place chilies in a bowl and add enough boiling water to cover. Soak until softened, about 20 minutes.
- Drain and coarsely chop, discarding the seeds. Set aside.
- Place the tomatillos, jalapenos, onion and garlic on a baking sheet and place under the broiler for about 5 minutes, turning the pan half way through. They should have just started to brown. Keep an eye, don't let them burn!
- Place the Ancho chilies, roasted veggies, tomatoes, lime juice, 1 teaspoon of salt in a food processor or blender and process, or blend, until smooth.
PREPARE THE RIBS
- Pre-heat the oven to 350 F.
- Heat the oil in a large oven proof skillet, or Dutch oven, over medium-high heat.
- Liberally salt and pepper the ribs.
- Place the ribs in the skillet and sear on all sides until nicely browned, about 8 minutes.
- Pour the roasted veggies/Ancho chili mixture over the ribs.
- Add the bottle of beer. Gently mix with large wooden spoon.
- Cover and place in the oven to braise for 90 minutes.
- Remove the cover, gently stir, add more beer if getting too dry, and cook for another 45 minutes.
- Remove from oven and let rest for at least 1 hour (preferably overnight in the fridge).
- Skim the excess fat from the top.
- Re-heat the ribs in a 350 F oven until heat through.
- Using tongs, carefully remove the ribs from the vessel, and using a fork, shred the meat from the bones. Set aside.
ASSEMBLE AND PREPARE THE NACHOS
- On large baking sheet, place a layer of corn tortilla chips.
- Add the cooked rib meat over the chips, spreading evenly.
- Top with the cheese and then a few sprinkles of the coarse sea salt (if using).
- Place under the broiler for 5 - 8 minutes, until cheese has melted and bubbly (Keep an eye on it! Don't let them burn!).
- Remove from oven and top with sour cream, pico de gallo (or salsa), cilantro and jalapenos.
Nutrition
Calories: 408kcal