Lunch: Tatemado Short Ribs (Tatemado de Costilla de Res)

This recipe includes superfoods such as:

Agave

Health benefits of Tatemado Short Ribs (Tatemado de Costilla de Res)

Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

Four 3-inch short ribs
1 pound onions, quartered
5 cloves garlic
8 ancho chiles
3 ounces piloncillo
4 cups pulque or beer
1/2 cup agave nectar
1/2 cup tequila
1 ounce fresh lard
Salt
3 maguey or agave leaves
4 cactus paddles
Serving suggestions: beans and tortillas

Instructions

Cut the short ribs between the bones and remove excess fat. Devein and dry roast the ancho chiles on a comal overn an open fire or in a cast-iron pan over medium-high heat until they begin to blacken and blister. Place the toasted chiles in a spice grinder and process to a fine powder. Dry roast the onion and garlic on a comal over an open fire or in a cast-iron pan over medium-high heat until they begin to blacken and blister. Transfer the piloncillo, pulque, agave, tequila and chile powder to a blender and process until smooth. Heat the lard and fry the chile mixture. Season with salt and cool. Marinate the short ribs overnight in the chile mixture. The next day, preheat the oven to 375 degrees F. Dry roast the agave leaves on a comal over an open fire or in a cast-iron pan over medium-high heat. Arrange the leaves in the bottom of the pan, to act as a steamer. Place the ribs on top of the leaves and cover with the marinade. Cover with the cactus paddles and seal with foil or a tight-fitting lid. Transfer to the oven and cook for about 4 hours. Slice the cactus paddles into strips and divide the cactus and short ribs among 4 serving dishes. Serve with beans and tortillas.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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