Serving Size: Serves 2-4
2 ½ lbs. boneless short rib, cut into strips
3 cloves garlic, sliced thinly
1 yellow onion, sliced thinly
Canola oil, as needed
2 tsp. smoked paprika
1 ¼ tbsp. ground cumin
3 tsp. dry crushed New Mexico green chili*
2 tbsp. tomato paste
2 cups beef broth or stock
2 tsp. Calabrian chili paste**
Corn Tortilllas or Biscuits***
Cut the beef into thin strips and season generously with salt and set aside, while preparing the other ingredients.
In medium saucepan, add a thin film of oil and heat over high heat. Add the garlic and toast until golden brown.
Add the onion off the heat, return to heat continue to sautee. When the onion begins to caramelize, add a little water. Replace on the stove and cook over medium. As the pan dries and fond develops, continue to add a little water and cook until soft. Once soft, season with a little salt. Tip: When you are caramelizing and you don’t want too much color, add salt at the end.
Heat a le creuset or other heavy bottomed pot or dutch oven over high heat and add a thin film of canola oil. Sear the meat on both sides until crusty and golden in small batches, making sure not to overcrowd. If you see any parts beginning to burn on the bottom of the pan wipe out with a paper towel.
Set meat aside and add the soft onions and garlic to the pot where the meat was cooking. Cook over medium high heat, stirring well until all of the fond lifts from the bottom of the pot. Add the tomato paste and lightly caramelize.
Meanwhile, add the dry spices to a small pan and toast lightly over medium heat until aromatic, about 30 seconds. Add the spices to the onions and tomato paste and stir. Add the beef and stock. Cover and cook at a low simmer for at least 1 ½ hours or until beef is fork tender.
Serve with warm tortillas and fresh cilantro.
*One of Tim’s favorite spice shops in NY is called SOS Chefs. These New Mexico chilis taste like hatch chilis that grow in midsummer and remind him of home. Mostly available in Texas and the Southwest, they are a medium spicy chili. Use dried chipotle powder, to taste, if you can’t find hatch chilis.
**One of Tim’s favorite ingredients is a Calabrian chili paste available at Buon Italia in Chelsea Market. It’s a medium heat spicy red pepper. If you can’t find the paste, use 1 tsp. bright red, dry red pepper flakes.