Busy Mexican Kitchen: Insanely Quick and Easy an Essential by Franshollande

Author:Franshollande [Franshollande]
Language: eng
Format: epub
Published: 2018-03-20T06:00:00+00:00

Method

Step 1

Preheat oven to 160C/140C fan forced. Heat the oil in a large shallow ovenproof casserole dish over medium heat. Cook the ribs, turning, for 8-10 minutes or until browned. Transfer to a plate.

Step 2

Add the onion, carrot and celery to the dish. Cook, stirring, for 5 minutes or until softened. Add the cumin, allspice, cinnamon and cayenne to taste. Cook, stirring, for 1 minute or until aromatic. Stir in the garlic, 1⁄4 cup jalapeños and the pickling liquid. Add the canned tomato, stock and beans. Bring to the boil. Season. Add the ribs. Bake, covered, for 3 hours or until meat is falling from the bone. Bake, uncovered, for a further 30 minutes or until thickened slightly. Set aside to cool. Shred meat and discard bones. Return meat to dish.

Step 3

For the salsa, combine the baby tomato, coriander and remaining jalapeño in a small bowl. Season.

Step 4

Serve the beef with steamed rice, tortillas, lime wedges and salsa.

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