Avocado-leaf short ribs with serrano-chile creamed corn from Hartwood: Bright, Wild Recipes from the Restaurant at the Edge of the Yucatan (page 201) by Eric Werner and Mya Henry

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Accompaniments: Pickled white onions

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Notes about this recipe

  • TrishaCP on September 12, 2017

    The ribs were good but the corn was absolutely outstanding. There are many steps, and I chose to cook the short ribs, reduce the sauce, and grill the corn/jalapeno the day before when I had more time, making this a two-day project. I found the description of what type of ribs to use to be totally confusing, but I had about 1 1/2 pounds of standard beef ribs from the farmer's market, so just went with those and braised them until the meat fell off the bones. I included all of the braising elements, but had to use dried avocado leaves. (Fennel pollen or seeds are an option provided.) I forgot to retain the chiles when I strained the liquid for the sauce, so I didn't serve any, but I also puzzled over whether they meant the ancho chiles as well? The corn was spicy and creamy, even though I only added enough sour cream to blend it. I only used one serrano, and it was hot enough since my jalapeno was spicy.

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