Dinner pairs with breakfast for a hearty Mexican-style dish for Dad on
Father’s Day.
Sue Neal joins us with this recipe with a manly kick!
Huevos Rancheros with Spicy Short Ribs
Spicy Short Ribs
Black Beans Saute
2 Corn tortillas, fried (and 2 small flour tortilla, heated
and kept warm in foil)
2 eggs, fried over easy Pica De Gallo
Guacamole Garnishes
Fry your corn tortillas (or use store bought).Reheat ribs
and beans.Have Guacamole, Pico de Gallo and garnishes ready
to go.Heat Flour tortillas and wrap in foil to keep warm
(serve next to dish). These are for the VERY hungry, who
wants to use every last bit of the dish! Just wrap and
eat! Add two eggs to pan with melted butter. Keep them
together so they are one solid piece. Fry over-easy (a
yokey egg makes this SO unctuous!)Lay one corn tortilla in
center of dish. Place a few Tbsp of beans on tortilla and
top with another tortilla and a few more tablespoons of
beans. Dish a Rib with sauce on the side.
Dish Guacamole, Pica de Gallo and crema (or sour cream) on
the other side. Place eggs on top of tortilla stack and
spoon some of the rib sauce on top of the eggs.
Sprinkle Queso Fresco and cilantro over top of eggs and
ribs. Zest some lime over the sour cream.
Spicy Mexican Short Ribs
1 lb. meaty short ribs
Mexican Seasoning
Olive Oil
1 or 2 Jalapenos, chopped finely
2 Tbsp Red Wine Vinegar
1 can Tomatoes
Water
Wondra
Season your ribs liberally. In a deep cast iron pan, brown
meat on all sides. Add canned tomatoes. Fill can with
water and add to pan. Add Vinegar, Jalapenos and Chipotles
to pan.Bring to a simmer and cook on low for 3-4 hours
until meat is very tender and sauce has thickened.
Alternatively, you can transfer contents of pan into a slow
cooker and cook on low for 6-7 hours. Either way, at the
end of cooking, remove meat, turn heat back up and thicken
sauce with a little Wondra and a whisk. Return meat to
sauce and keep warm if planning to serve right away.
Otherwise, let cool completely and keep in fridge (or even
freeze). This actually tastes even better after sitting in
the fridge for a day or two. Reheat when preparing to
serve.
Black Bean Sauté
Olive oil
1 yellow onion, chopped finely
1 red pepper, chopped finely
2 cloves garlic, chopped finely or smashed
2 cans black beans, drained (but reserve liquor)
2 tsp cumin
2 tsp Kosher Salt
1 Tbsp fresh oregano, chopped OR 1 tsp dried oregano
1 tsp black pepper, freshly ground
Juice of one lime
Sauté onion, peppers and garlic in a couple Tbsp of olive
oil. When soft, add rest of ingredients. Let simmer for 5
minutes. Add some of the leftover liquor from can if they
seem dry. You want them a bit saucy. You can also add a
finely chopped jalapeno for some heat.
Guacamole
3 ripe avocados, mashed (I like to leave a little chunk in it
though)
2 green onion, chopped finely
1 large tomato, chopped finely
2-3 limes
1 tsp Kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp chopped Cilantro
The measurements for Lime & Salt is pretty general. Really,
I determine how much to use by taste. You want to have the
lime pop and the salt brings everything to life.
Pico De Gallo
3 large tomatoes, chopped
4 green onion, chopped finely (you can use purple onion here
instead if you wish)
2-3 limes
1 tsp Kosher salt
1/2 tsp. freshly ground black pepper
1/2 bunch cilantro, chopped (leaves and stems)
1 Jalapeno, chopped finely (or more if you want extra hot)
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