For the Short Ribs
1 1/2 pounds Short Ribs, excess fat trimmed
AP Flour, for dusting
1 teaspoon Ground cumin
1 teaspoon Ground Coriander
1 teaspoon Smoked Paprika
Salt, to taste
Pepper, to taste
1 tablespoon Olive Oil
1/2 Red Onion, cut into medium size piece
2 Carrots, peeled and cut into chunks
2 cloves Garlic, crushed
3 Dried Ancho Chili Peppers, stems and seeds removed
1 cup Very Hot Water
12 oz Crushed Tomatoes
1 cups Red Wine
1 1/2 cups Beef Stock
In a small bowl combine cumin, coriander, paprika, salt and pepper. Rub the mixture on the short rubs. Be generous and use all of the seasoning. Dust with flour, shaking off any excess.
In a skillet, heat oil, swirling to coat. Brown the short ribs on all sides. Set aside.
In a dry skillet or using tongs, toast the dried chili peppers. Place in a bowl and pour hot water over them. Let steep until soft, about 5-10 minutes. Place chilies in a blender with a small amount of the steeping water. Blend until a smooth paste forms.
In a crock pot or dutch oven, add red onion, carrots, garlic, and crushed tomatoes. Place short ribs in next. Pour in chili paste, red wine, and beef stock. Cover and cook on low until meat falls off the bones, about 1.5 to 2 hours.
Remove meat from the crock pot. Strain liquid until a clean sauce pot. Reserve 1/4 cup. Reduce the remaining liquid by half until it has thickened. While the liquid is reducing, pull the short ribs to pieces. When reduced, toss with the liquid.
For the Nachos:
1 Bag Tortilla Chips, Your Favorite
Short Ribs, from above
1 can Black Beans, rinsed
1/4 cup Reserved Braising Liquid from Short Ribs
1/4 cup Cilantro
Juice from 1 Lime
1 tsp Sea Salt
1/4 cup Shredded Mexican Cheese
1 Ruby Red Grapefruit, cut into medium pieces
1 Blood Orange, cut into medium pieces
1/4 cup Red Onion, cut into small dice
1/2 jalapeno, seeded and finely chopped
1/4 cup Cilantro
1/4 cup Cotija Cheese, crumbled
In a food processor, combine black beans and the reserved braising liquid. Puree until smooth and the consistency is just thin enough to drizzle.
For the guacamole, crush the avocados in a bowl with the lime juice, sea salt, and cilantro.
On a plater place your tortilla chips. Drizzle black bean puree over the chips. Alternately layer the short ribs and the guacamole. Sprinkle with shredded Mexican cheese. Before topping the nachos, combine together grapefruit, blood orange, red onion, jalapeno, and cilantro. Sprinkle the citrus salsa over the nachos. Finally, top with cotija cheese.
Photographed by Alli Shepherd.