Costillas en Adobo
Adobo is word that you would hear over and over in a Mexican kitchen. Adobo is a sauce usually made with dried Mexican chillies, spices, vinegar, tomato, onion and garlic. We rub this sauce over the meat we want to cook and leave it to marinate for a few hour or over night. Then the meat is usually cooked in the oven for a few hours, making the meat super tender.
There are different types of adobos, depending on the chillies that are use, the flavour changes, but most of the times adobos give a very depth, earthy, smokey flavour to anything. Today I made these amazing, juicy and super tender beef short ribs that I marinated for a few hours. I used pasilla and cascabel chillies, I put them in a iron casserole dish and put them in the oven for a few hours at low heat and they were absoloutely out of this world.
Let me know if you like this recipe. Leave me your thoughts in the comments.
Karla X
Costillas en Adobo
Equipment
- Cast Iron Casserole dish
- Blender
Ingredients
For the Adobo
- 2 pasilla chillies cleaned, stem and seeds off
- 2 cascabel chillies cleaned, stem and seeds off
- 1 medium tomato
- ½ medium white onion
- 2 garlic cloves peeled
- 5 tbsp cider vinegar
- 1 tsp cumin
- 1 tsp dried marjoram
- 2 black pepper corns
- 1 tbsp sea salt
Beef Short Ribs
- 4 beef short ribs
- 1 cup stout dark beer
- 1 cup water
Instructions
To Make the Adobo
- Heat a frying pan and place the cleaned dried chillies and toast them slightly. No need to add oil. Set aside.
- Cut the tomato, onion and peel the garlic. Place these in a saucepan, add the toasted Mexican chillies, cover with water and bring to a boil. Lower the heat and cook for 10 minutes. Set aside to cool down.
- Once the chillies and vegetables are cooled. Place them in a blender together with a vinegar, spices and salt. Blend until smooth. Reserve.
Marinate the Beef Short Ribs
- Rub the ribs with the adobo and leave to marinate over night or for 5 hours.
Cook the Ribs
- Once the ribs have been marinating for a few hours or over night, place them in a cast iron casserole dish. Add the water and the beer. Place them in a preheat oven to 180° C fan assisted for 30 minutes and then lower the heat to 140° C and cook for 3 hours or until the meat is super tender that it falls apart.
- Enjoy with some freshly made corn tortillas, frijolitos (cooked black beans), spicy salsita and a nice cold beer.
Notes
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.
Listo!
Provecho!
