Barbecue Short Rib Chilaquiles are made easy using lime flavoured tortilla chips and salsa con queso. Local Calgary chefs Connie DeSousa and John Jackson season Canadian Beef short ribs and braise them in a flavourful sauce. They are served bone-in on a platter with the chips, sauce and garnishes including fried eggs creating a drool-worthy dish worth sharing.
5tspsalt (but season to taste with final product), 25 ml
1/4tsponion powder, 1 ml
1/2tspground black pepper, 3 ml
1/4tsporegano, 1 ml
1tspcumin, 5 ml
1/4tspsmoked paprika, 1 ml
5lbsshort ribs with bone, 2 1/4 kg
4tbspolive oil for searing and frying eggs, 60 ml
3tbspChipotle, canned, 45 ml
1/2cuptomato paste, 125 ml
4tbspred wine vinegar, 60 ml
4tbsp(4 Tbsp) red wine, 60 ml
4cupsbeef stock, 1 litre
1bag Tostitos® Hint of Lime tortilla chips
1jar Tostitos® Salsa Con Queso
1bunch of cilantro
How to make the short ribs:
Combine salt, onion powder, black pepper, oregano, cumin, and paprika together in a bowl to make seasoning mixture.
Pat short ribs dry and season with mixture.
Sear short ribs in oil until they’re evenly brown. Set them aside in a large roasting pot.
In the same pan used to sear the short ribs, add 1-2 tbsp olive oil and sauté the garlic (do not let brown).
Add the canned chipotle and tomato paste and use the vinegar and wine to remove the remains from the bottom of the pan.
Pour this mixture over the short ribs and add stock, covering the pan with lid or foil.
Cook short ribs at 175 C (350 F) for 3-4hrs or until meat is tender and falls off the bone.
Remove short ribs from liquid, keep them warm while you strain the sauce into a pot and reduce it to a consistency that coats the back of a spoon.
Season to taste if necessary. Set aside and keep warm.
How to finish the dish:
Place the short ribs in the center of a large platter 14-16 in with bones standing upright.
In a large bowl, toss ¼ of the Tostitos Hint of Lime tortilla chips in the short rib sauce.
Pour the rest of the ¾ bag of Tostitos Hint of Lime tortilla chips around the short ribs on the platter.
Top with the sauce coated chips.
Fry the eggs sunny side up with 15-30 ml (1-2 Tbsp) olive oil.
Garnish the top of the chips with diced avocado. Top with the fried eggs around the short ribs on the chips. Spoon the heated Tostitos Salsa Con Queso evenly on the chips. Top with tomato halves, cilantro and lime wedges.