@niem..tam: QUẦN KAKI NAM #xuhuong #viral #trens #niem..tam

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Saturday 26 October 2024 12:44:42 GMT

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Recipe ⤵️ Short rib mole rojo the perfect way to impress anyone 🤍🥩 Ingredients: - 3-4lbs of beef short ribs - 1 can Dona Maria red mole sauce - 5-6 guajillos (deseeded) - 5-6 California (deseeded) - Chile de arbole (depending on spice tolerance) - 3-4 cloves - 1 onion - 1/2 tsp oregano - 2 heads of garlic - 4 bay leaves - 4-5 peppercorn - 1/2 tsp pepper - 1 tortilla - 1 tbsp neutral oil - Carton beef broth Directions: 1. Salt & pepper your short ribs on all sides. 2. Sear off over ribs in batches over med high heat, with a bit of oil, a in large Dutch oven until both sides of ribs have a nice crust. 3. Add them back in with 1/2 an onion, head of garlic, cloves, 2 bay leaves, and cinnamon. 4. Lower heat and add in 3/4 carton of beef broth. Season with salt and pepper pepper. 5. Bring to a simmer, cover, and bake at 325F for 3ish hours. Until they’re nice and fork tender. 6. Right before they’re done start your sauce. 7. Add your peppers to hot water for 10-15 mins to soften up. 8. In a frying pan w oil fry 1/2 an onion, 5-6 garlic cloves, and tortilla till nice and golden. 9. Once peppers are softened & everything is fried add to your blender along with Doña Maria mole rojo. 10. Add peppercorn, 1 tsp salt, oregano, the rest of your bay leaves, and about 1 1/2 cups of the broth from short ribs. 11. Blend until smooth. If you’re having trouble blending add more broth. 12. Fry your mole in a pan with a little oil, and thin it out by adding broth to your blender and pouring it into pan. You want a silky consistency, but still a lil thick. Adjust salt to taste once you get the consistency you want. 13. Add in your short ribs, bring to simmer, cover, and cook for 5-10 mins just so all those flavors come together. 14. Serve with white rice, black beans, cilantro, and queso fresco or cotija, and enjoy babe! #mexican #DinnerIdeas #molerojo #mole

Recipe ⤵️ Short rib mole rojo the perfect way to impress anyone 🤍🥩 Ingredients: - 3-4lbs of beef short ribs - 1 can Dona Maria red mole sauce - 5-6 guajillos (deseeded) - 5-6 California (deseeded) - Chile de arbole (depending on spice tolerance) - 3-4 cloves - 1 onion - 1/2 tsp oregano - 2 heads of garlic - 4 bay leaves - 4-5 peppercorn - 1/2 tsp pepper - 1 tortilla - 1 tbsp neutral oil - Carton beef broth Directions: 1. Salt & pepper your short ribs on all sides. 2. Sear off over ribs in batches over med high heat, with a bit of oil, a in large Dutch oven until both sides of ribs have a nice crust. 3. Add them back in with 1/2 an onion, head of garlic, cloves, 2 bay leaves, and cinnamon. 4. Lower heat and add in 3/4 carton of beef broth. Season with salt and pepper pepper. 5. Bring to a simmer, cover, and bake at 325F for 3ish hours. Until they’re nice and fork tender. 6. Right before they’re done start your sauce. 7. Add your peppers to hot water for 10-15 mins to soften up. 8. In a frying pan w oil fry 1/2 an onion, 5-6 garlic cloves, and tortilla till nice and golden. 9. Once peppers are softened & everything is fried add to your blender along with Doña Maria mole rojo. 10. Add peppercorn, 1 tsp salt, oregano, the rest of your bay leaves, and about 1 1/2 cups of the broth from short ribs. 11. Blend until smooth. If you’re having trouble blending add more broth. 12. Fry your mole in a pan with a little oil, and thin it out by adding broth to your blender and pouring it into pan. You want a silky consistency, but still a lil thick. Adjust salt to taste once you get the consistency you want. 13. Add in your short ribs, bring to simmer, cover, and cook for 5-10 mins just so all those flavors come together. 14. Serve with white rice, black beans, cilantro, and queso fresco or cotija, and enjoy babe! #mexican #DinnerIdeas #molerojo #mole

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