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Deconstructed Elotes & Mezcal Braised Short Rib Tostada

Mazina tortillas are crisped and topped with a savory roasted garlic and charred corn purée, mezcal-braised short rib, pickled corn and shallot mixture, and queso fresco crumbles for a slightly salty and tangy profile. Finished with scallion curls, espelette pepper, and a scatter of microgreens for beautiful color. 

Products Used in Recipe

Ingredients

Directions

  1. Prepare Mezcal Braised Short Ribs and Roasted Garlic and Corn Purée sub recipes.  
  2. Spread tostada with Roasted Garlic and Corn Purée and top with ½ cup of warmed Mezcal Braised Short Ribs. 
  3. Garnish with pickled corn and shallot, scallions, cotija crumbles and the espelette pepper.  

Ingredients

  • 2 cups Grilled corn
  • 1/4 cup Roasted garlic
  • 2 tsp Salt
  • 1/2 tsp Cumin, ground
  • 1/4 cup Heavy cream
  • as needed Water

Directions

  1. In a food processor, add ingredients and blitz. Add water if needed for desired consistency. 

Ingredients

  • 5 lbs Beef short ribs
  • 2 tbsp Salt
  • 2 tbsp Black pepper
  • 3 tbsp Avocado oil
  • 1/2 cup Celery
  • 1/2 cup Carrot
  • 1 cup White onion, sliced
  • 2 tbsp Garlic, minced
  • 2 tbsp Tomato paste
  • 1 cup Mezcal
  • 4 cups Beef stock
  • 1 each Guajillo pepper, de-seeded
  • 2 each Bay leaf
  • 1 tsp Chili powder
  • 1/2 tsp Cumin
  • 1 tbsp Brown sugar
  • 1 each Mexican cinnamon stick

Directions

  1. Preheat oven to 325°F.  
  2. Season short ribs with salt and pepper. In a stock pot over medium heat add avocado oil and sear short ribs until caramelized on each side. Remove short ribs and set aside.  
  3. To the same pot, add mirepoix vegetables and cook until fragrant, 1-2 minutes. Add tomato paste and stir. Continue to cook until vegetables are soft and tomato paste begins to caramelize, about 3-4 minutes more.  
  4. De-glaze the pan with mezcal and stir with a wooden spoon to pull the fond off of the bottom and incorporate that flavor. Add beef stock, remaining seasonings and stir together.  
  5. Cover, turn down the heat, and cook for 3 hours, stirring often and checking braising liquid level. Add more beef stock if needed to keep the short ribs from drying out.  
  6. Look for the meat to fall off the bone and to be pull-apart tender.  

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