Editorial sample recipeMexicanintermediateHalalGluten-Free

Mexican Pasilla Braised Beef Ribs With Roast Chayote

Name: Mexican Pasilla Braised Beef Ribs With Roast Chayote
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb halal beef short ribs, bone-in; 4 whole dried pasilla chiles, stems and seeds removed; 2 cup halal beef stock; 1 medium white onion, chopped; 4 clove garlic cloves, minced; 1 tsp ground cumin; 2 medium chayote squash, diced; 2 tbsp olive oil

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: 20 min
Cook: 90 min
Total: 110 min

Technique to learn

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.

Instructions

Step 1: Toast dried pasilla chiles in a dry skillet over medium heat for 1 minute until fragrant, taking care not to burn them.
Step 2: 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.
Step 3: 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.

Step 4: Pour the blended pasilla sauce and remaining beef stock over the ribs, cover, and simmer on low heat for 75 minutes until tender.

Step 5: 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.

Step 6: Transfer braised ribs to plates, spoon the rich pasilla sauce over top, and serve alongside warm roasted chayote.

Cooking tips

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.

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