Braised Short Ribs for Tamales

By cwaldron09

Culinary Lab - Tamales Class

Ingredients

• 5lbs beef chuck
• 4oz vegetable oil
• 1 poblano pepper, roughly chopped
• 1 yellow onion, roughly chopped
• 8 garlic cloves
• 2qt salsa roja
• salt + pepper to taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat an oven safe pot over medium heat + preheat oven to 375F

Step 2

Season the beef chuck generously with salt and pepper on all sides

Step 3

Add 2 oz of oil to the pot and sear beef on all sides. Be careful not to overcrowd the pan or the meat will steam and will not achieve a nice crust Work in batches if necessary

Step 4

Once all the meat has been seared, add chopped poblano, yellow onion, and garlic cloves to the pot along with the meat

Step 5

Add salsa and bring to a gentle simmer

Step 6

Cover pot with parchment paper and foil. Transfer the pot to the oven and let it go for 2.5 hours

Step 7

Remove the pot from the oven and remove the foil. Be careful, the steam that comes out will be extremely hot. Pull the meat from the liquid and place it onto a sheet tray with a cooling rack. Set it aside to cool

Step 8

Strain cooking liquid and reserve

Step 9

Once the meat ahs cooled enough to handle, shred it with gloved hands

Step 10

Mix shredded meat with just enough of the strained cooking liquid to make it moist. Allow the mixture to cool a bit before using it to fill the tamales. If not used immediately, cover and refrigerate