Piled high with meat, Cotija cheese, avocado, and serrano peppers, they're like a fiesta for your taste buds.

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Ingredients

Toasts

Short Ribs

Directions

  • Heat oven to 350 degrees. Place bread slices on two large rimmed baking sheets; brush with oil, and season with salt and pepper. Bake until golden, 15 to 20 minutes, rotating sheets halfway. Cool on baking sheets.

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  • Reduce oven to 325 degrees. Heat canola oil in 5-quart dutch oven over medium-high heat. Season ribs with salt and pepper; brown on all sides, 12 to 15 minutes. Remove from pan; pour out all but 1 tablespoon oil. Add carrot, onion, and garlic; saute until lightly browned, 3 to 5 minutes. Add tomato paste, chipotles, and adobo sauce. Saute until caramelized, stirring often, about 2 minutes. Add wine and bring to a boil; add stock, and bring to a boil again.

  • Return ribs to pan, and cover; braise in the oven 4 hours. Remove ribs; break meat into 1-inch pieces and place in a bowl. Skim fat from braising liquid; puree vegetables with skimmed cooking liquid. Pour pureed sauce over meat; stir to coat. To assemble, lay an avocado slice on each piece of toast, top with a warm piece of short rib, and garnish with a serrano chile slice and a bit of cheese.

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