Pasilla Pepper and Tomato Braised Short Ribs
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
5 pounds short ribs, cut into individual pieces
salt and pepper, to taste
3/4 cup flour
1 dried pasilla pepper
1 Tbsp. Olive Oil
1 Tbsp. Butter
1 medium yellow onion, sliced
4 cloves garlic, minced
2 red peppers, roasted and pureed (canned will do if needed)
1 can (14 oz.) tomato sauce
1/2 cup red wine
2 whole star anise
1/4 tsp. cinnamon
1 tsp. Chinese five spice powder
2 bay leaves
cilantro, for garnish
Instructions:
Pre-heat your oven to 350F.
Place the skillet over medium high heat and season the the short ribs with salt and pepper. Coat them with flour, tapping off any excess flour and then place them in the hot skillet, fat side down. Cook until the meat starts to get a brwon-rust colored crust, about 2 minutes, and then turn over. Cook for another 2 minutes, and then move to a plate, cover with aluminum foil, and allow to cool.
Rehydrate the dried pasilla chile by pouring boiling water over it and allowing it to sit for five minutes.
Place a dutch oven over medium low heat, and add the olive oil and butter. Allow the butter to melt, and then add the onions and garlic. Add a pinch of salt and allow to cook until the onions start to get soft, about 8-10 minutes. Add the pureed peppers, pasilla pepper, tomato sauce, red wine, star of anise, cinnamon, five-spice powder and bay leaves. Stir together well and then place in with the short ribs, ensuring they are well packed into sauce.
Cover the dutch oven and place into the oven. Cook for two hours.
Yields 6-8 servings.
Recipe by Kate Hopkins.