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.
Costillas en Adobo
- Cast Iron Casserole dish
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
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.
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.