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Ingredients

1 onion
1 cup beef broth
1 cup red wine
2 cinnamon sticks
1 yellow onion
4 cans crushed fire roasted tomatoes
4 tbps minced garlic
Paprika 1 tsp
Cayenne 1 tbls
Chili powder 1 tbls
Black pepper to taste
Salt to taste
Nutmeg 1 tsp
Cinnamon 1 tsp
Black beans 2 cups
Cotija cheese 2 cups
1 green bell pepper
Smoked Oaxaca cheese 4 cups
Tomato paste 1 tbls
Lasagna sheets 12

Directions

It is best to prepare short ribs the days before, or at least 6 hours prior to serving.

Preheat oven to 300

Combine dry ingredients (salt, peppers, garlic powder, onion powder, chili powder, cayenne, and paprika, cinnamon, nutmeg, brown sugar) in a bowl and mix to make a dry rub.

Coat the short rib with honey mustard and generously season with the dry rub.

Place a large pot on medium heat and let pan get hot. Seat each side of the short rib so a crust is formed, then remove from heat and set aside on a tray.

Deglaze pan with beef broth, red wine. Bring to a boil, lower heat, and add short ribs back in to pot. Remove pot from stove and place covered in oven for about 3 hours.

When completed, the ribs should be tender and fall apart. Remove ribs from liquid. Strain liquid and place in the refrigerator. Once the liquid cools, the day will separate on top. Use a spoon and scoop out fat from container (discard).

Place pan on medium-high heat on stovetop and Drizzle canola oil. Dice onions and sweat on stove. Lightly salt the onions so they caramelize. Add diced poblano (add a jalapeño do you like heat) and garlic. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.

Bring to a boil and lower heat for about 90 minutes.

Stir in black beans and about 1 cup of the braising liquid. if more liquid is needed. Continue to simmer for an additional 30 minutes.

Whisk together flour and corn meal to make a slurry. Add to pot and stir in until it starts to thicken. Once it starts to thicken, add the short rib (pulled apart) and cotija cheese.

For the stacked grilled cheese, toast one side of 3 slices of Texas toast on griddle/flattop, flip over and spread queso fresco on toasted side, then layer with chili and Oaxaca and place each piece of toast on top of each other.

Slice diagonal and serve. For the lasagna, follow directions on the box for cooking instructions. Butter a 9x13 baking dish, layer lasagna sheet, chili con carne, cotija, Oaxaca, lasagna sheet until you reach top of dish. Cook as directed and serve.

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