Beef with Salsa Negra

Introducing a flavorful and smoky Beef with Salsa Negra, a beautiful combination of tender beef short ribs and rich, spiced salsa. This dish promises a dance of vibrant flavors that's guaranteed to elevate your dining experience. Follow this simple recipe to create a culinary masterpiece that bursts with traditional Mexican flavors.

Ingredients:

• 🌶️ 2 guajillo peppers
• 🌶️ 2 Ancho (pasilla) peppers
• 🌶️ 6 Chile de arbol
• 🧄 2 garlic cloves
• 🍅 2 Roma tomatoes
• 🥣 1 cup beef stock
• 🥩 1lb beef boneless short rib
• 🌿 1/2 tsp cumin
• 🌿 1 tsp oregano
• 🧅 1/4 onion, thinly sliced
• 🧂 Salt and pepper to taste
• 🌿 Garnish with sesame seeds, fresh cilantro, and queso cotija

Instructions:

1. Prepare the Peppers: Begin by broiling the guajillo peppers, Ancho peppers, and Chile de arbol until they are smoky and blackened. This should take around 5-10 minutes. They should look burnt on the outside.
2. Make the Salsa Negra: In a blender, combine the charred peppers, garlic cloves, Roma tomatoes, and beef stock. Blend until smooth to create your salsa negra.
3. Cook the Beef: In a large pan, heat a little bit of cooking oil over medium-high heat. Once hot, add the boneless short rib and season it with salt, pepper, cumin, and oregano.
4. Combine Ingredients: Add the thinly sliced onions to the pan and cook until they are translucent. Then pour in the salsa negra over the beef and onions.
5. Simmer: Reduce the heat to low and let the beef simmer in the salsa mixture for about 1.5 to 2 hours, or until the beef is tender and cooked through.
6. Serve: Once done, serve the beef with a generous amount of the salsa negra drizzled over the top. Garnish with sesame seeds, fresh cilantro, and crumbled queso cotija for an authentic finish.

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4

Equipment:

• Blender
• Broiler
• Large pan

Cooking Tips:

• Ensure the peppers are thoroughly blackened to deepen the flavor of the salsa negra.
• Adjust the level of spiciness by varying the number of Chile de arbol peppers.

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Beef with Salsa Negra