Best 2 Costillas Verde Ribs In Green Chile Recipes
**Costillas Verde: A Symphony of Flavors in Every Bite**
Embark on a culinary journey to the heart of Mexican cuisine with Costillas Verde, a dish that tantalizes the taste buds with its harmonious blend of succulent ribs, tangy green chiles, and a chorus of aromatic spices. This traditional Mexican dish, also known as Green Chile Ribs, is a symphony of flavors, combining the smokiness of grilled ribs with the vibrant heat of green chiles, all enveloped in a rich, flavorful sauce. Whether you prefer a slow-cooked, fall-off-the-bone experience or a quick and sizzling skillet version, this article presents a diverse collection of Costillas Verde recipes, each offering a unique take on this beloved dish. From the classic Costillas Verde en Salsa Verde, where the ribs are lovingly braised in a zesty green chile sauce, to the innovative Costillas Verde al Pastor, which infuses the ribs with the smoky essence of pineapple and achiote, there's a recipe to suit every palate and preference.
GREEN CHILE RIBS
I like my food with a spicy kick; my wife does not. These ribs with green chiles suit her taste. For more firepower, add cayenne or jalapenos. -Guy Newton, Nederland, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.
Nutrition Facts : Calories 349 calories, Fat 25g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 797mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
COSTILLAS DE RES (BEEF SHORT RIBS)
Provided by Food Network
Categories main-dish
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
- Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
- Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
Tips:
- To make the chile verde sauce, blend tomatillos, onions, garlic, and peppers until smooth. For a more flavorful sauce, roast the tomatillos and peppers before blending.
- Use a variety of chiles to create a sauce with different levels of heat. For a milder sauce, use poblano peppers. For a spicier sauce, use serrano or habanero peppers.
- Add a bit of acidity to the sauce with lime juice or vinegar. This will help to balance out the heat of the chiles.
- Season the ribs liberally with salt and pepper before cooking. This will help to enhance their flavor.
- Cook the ribs until they are fall-off-the-bone tender. This will take about 2-3 hours in a slow cooker or oven.
- Serve the ribs with the chile verde sauce, rice, and beans. You can also add a dollop of guacamole or sour cream.
Conclusion:
Costillas en Verde is a delicious and easy-to-make Mexican dish. The combination of tender ribs, flavorful chile verde sauce, and rice and beans is sure to please everyone at your table. So next time you're looking for a new and exciting dinner recipe, give Costillas en Verde a try!
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