Ingredients
Scale
- 2 pounds short ribs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can chipotle peppers in adobo sauce
- 2 cups beef broth
- 1 cup shredded cheese (cheddar or a blend)
- 1 cup queso blanco
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet, season short ribs, and sear for 4-5 minutes on each side.
- Remove short ribs; sauté onions and garlic for 3 minutes.
- Add chopped chipotle peppers and stir.
- Return short ribs to skillet, add beef broth, simmer for 3 hours until tender.
- Shred the meat, mix with queso blanco and shredded cheese in a baking dish, and bake at 350°F for 15-20 minutes.
- Let cool, garnish with cilantro, and serve.
Notes
- Make sure to scrape the bottom of the skillet for added flavor.
- Adjust chipotle peppers according to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Dish
- Method: Slow Cooking, Baking
- Cuisine: Mexican
- Diet: Carnivore
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg