Braised Short Ribs in Tomatillo Sauce
BRAISED SHORT RIBS IN TOMATILLO SAUCE
Prep Time
10 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 50 mins
Course:
Main Course
Cuisine:
Mexican
Servings: 6 people
Ingredients
- 2 Lbs. Short ribs
- 4 avocado leaves optional
- 1 jar Molli Mexico City cooking sauce
- 1 cup chopped cilantro about 1 bunch
- Salt to taste
- Freshly ground pepper to taste
- 1/2 cup Reserved meat juices
Instructions
-
Heat a large pot over medium-high heat and add the avocado leaves or bay leaves and cracked anise seeds, if using. Slightly toast them for a few seconds on each side. Remove from the pot and set aside.
-
Add the short ribs to the pot and brown well on all sides. Return the toasted avocado leaves back into the pot. Add 1/2 cup of water and cover. Cook over medium heat for about 1 1/2 hours or until meat is fork tender. Discard the avocado leaves and all but 1/2 cup of the meat juices.
-
Add the Molli Mexico City sauce to the pot with the meat and bring to a simmer. Continue cooking for 8 more minutes. If the sauce is too thick, add some of the reserved meat juices. Shred the meat with two forks and season to taste with salt and pepper.
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Serve with warm corn tortillas, white rice and pinto beans. Provecho!
Recipe Notes
Substitute Avocado leaves with a combination of 2 bay leaves and 2 cracked anise seeds.