Mexican · intermediate
Mexican Pasilla Braised Beef Ribs With Roast Chayote
A rich, slow-braised beef dish featuring bone-in short ribs bathed in an earthy pasilla chile sauce, served alongside lightly roasted chayote squash.
- PREP TIME
- 20 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Toast dried pasilla chiles in a dry skillet over medium heat for 1 minute until fragrant, taking care not to burn them.
- 02
Soak toasted chiles in 1 cup of hot beef stock for 10 minutes until soft, then blend with garlic, onion, cumin, and half a teaspoon of salt until smooth.
- 03
Heat 1 tablespoon olive oil in a heavy Dutch oven over medium-high heat and sear beef ribs for 6 minutes until deeply browned on all sides.
- 04
Pour the blended pasilla sauce and remaining beef stock over the ribs, cover, and simmer on low heat for 75 minutes until tender.
- 05
Toss diced chayote with the remaining tablespoon of olive oil and roast in a separate skillet over medium heat for 15 minutes until tender and lightly browned.
- 06
Transfer braised ribs to plates, spoon the rich pasilla sauce over top, and serve alongside warm roasted chayote.
A LITTLE KITCHEN KNOW-HOW
Chile Hydration and Blending
Toasting dried chiles releases aromatic oils, and rehydrating them in warm stock before blending ensures a smooth, non-gritty sauce foundation.
Notes from the kitchen
- Skim excess fat from the surface of the sauce before serving for a clean, concentrated flavor.
- Toast chiles gently; over-toasting causes bitterness in the braising sauce.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
