Short Rib Rancheros
Ingredients Quantity Unit $ / oz or lb
Flour tortilla, 10" (or corn tortilla) - 1 ea.
Pepperjack cheese, shredded -1 oz.
Eggs, whole -2 ea.
Short ribs(can sub chuck roast or brisket) -2 oz.
Red onion, small chopped -3 pc.
Roasted red peppers, small chopped -0.25 cup
Cilantro, choppep -2 Tbsp.
Salsa verde, medium/mild - 2 oz.
Cilantro sprigs -3ea.
Avocado slices - 3ea.
Salt & pepper -to taste
Season short ribs with salt and pepper.
Cook in an instant pot with a small amount of beef broth for 60-70 minutes or until tender.
Remove from pot and shred slightly, reserving liquid (this can be done ahead of time).
In a medium sized saute pan over medium high heat, saute red onion in small amount of oil until lightly browned.
Add short ribs, peppers, chopped cilantro, small amount of short rib cooking liquid, and salt and pepper, heat through.
Cook eggs to over medium or scramble.
Lay tortilla in center of serving plate, place short rib hash on tortilla, sprinkle with cheese.
Place eggs on hash, garnish with salsa, avocado & cilantro sprigs.