Pulled Short-rib

This recipe is absolutely delicious. It's perfectly spicy and packed with flavor.

This recipe is one of those pleasant surprises after experimenting with spices. It's spicy, but not the kind of spicy that burns, the spiciness has a lot of flavor to it which makes it worth it. The secret is the time on the stove. The more patience you have, the more tender meat you will have.

We left it for 4 hours, which was enough time for the meat to smelt in the mouth but you can certainly keep it longer for even more flavor!

We served it on a tortilla with some guacamole but it would also go well with rice, quinoa or any other type of grain. It would probably go really well with a nice pita as well.

This recipe makes 6 generous portions!

Spicy, Flavorful, Tender

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Let's get cookin'

Serves: 6 Prep time: 30 Total Time: 4 1/2 hours

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Ingredients

2 tbsp Olive Oil

1 pound Short-rib (cut into pieces)

1 Yellow Onion (chopped)

120 g Chipotle Peppers in Adobo Sauce

270 g Tomato Sauce (Whole Peeled)

120 ml Vegetable Broth

3 Garlic Cloves

1 tsp Cumin Seeds

1/2 tsp Ground Cumin

1/2 tsp Paprika Powder

Cayenne to taste

Salt and Pepper to taste

1 handful of Cilantro

Juice from 1/2 lime

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Instructions

1. Heat the olive oil in a large thick-bottomed sealable pot, we use a dutch oven. Once the olive oil is hot add chopped onion, pressed garlic cloves, and all the spices and let heat in the pan for a couple of minutes. Add the lime to deglaze the pan.

2. Add all the rest of the ingredients (make sure to put some cilantro to the side to use for topping) and bring it to boil. Lower the heat, cover and leave it for at least 4 hours. The longer you wait, the better the result. After a couple of hours, taste and add spices as needed.

Before and after 4 hours on the stove

3. Pull the meat into smaller pieces, this will be easy given how tender the meat should be at this point. It's nice to keep a few bigger pieces of meat too. Serve it in a tortilla together with guacamole or with any type of grain like rice, quinoa, bulgur etc.

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Nutrition facts

The information shown is an estimate provided by an online nutrition calculator.

It should not be considered a substitute for a professional nutritionist’s advice.

Link to recipe in myfitnesspal