SHORT RIB and POTATO GUISADO

Welcome back food family!

Remember to tag your food pics! #LetsGoaCocinar #CocinandoInSpanglish

I live for 30 minute prep meals!

This delicious dish plus a side of Mexican rice literally took me 30 minutes to prepare! 👍🏼

A lot of us are busy but do prefer home cooked meals. I’m thinking of creating live cooking classes to show you how to prepare this and other quick, easy but very tasty dishes. 😋

What do you think? Would you join? Let me know in the comments!

Servings: 4

Ingredients:

1-1/2 lbs BONELESS PORK SHORT RIBS

4 POTATOES peeled and cut in small cubes

2 TOMATOES cut in quarters

2 JALAPEÑOS cut in half stems removed

4 CHILE DE ÁRBOL

1 GARLIC

1/4 ONION

1/2 cup CILANTRO roughly chopped

OIL (Avocado, Canola or Vegetale) as needed

SALT to taste

Instructions:

1-Cut the POTATOES and PORK SHORT RIBS in small cubes. Set aside.

2-Add 1 to 2 tablespoons of OIL to a pan over medium heat. Once hot add the TOMATOES, JALAPEÑOS, CHILE DE ARBOL, GARLIC and ONION. Keep stirring for approximately 2 minutes. Remove from the pan and add to the blender. Blend to a smooth salsa consistency. Set aside.

3-In the same pan over medium high heat add more OIL as needed. Once hot toss in the POTATOES. Keep stirring the potatoes for about 5 minutes. Remove from the pan and set aside. The potatoes might not be fully cooked through, that's fine as they will finish cooking with the ribs.

4-Add more OIL as needed to the pan. Keep the stove at medium high heat. Once hot add the PORK SHORT RIBS. Keep stirring until the ribs get nice an toasty. Approximately 8 to 10 minutes or until fully cooked through.

5-Move the ribs to the sides of the pan. If needed, add 1 to 2 tablespoons of oil in the middle of the pan. Once hot pour the salsa in the center of the pan. Use a strainer if necessary. Keep stirring to mix with the ribs. Now add the potatoes back to the pan and sprinkle the CILANTRO over the dish. Stir to mix. SALT to taste.

6-Cover the pan. Lower the heat to low. Let it simmer for approximately 10 minutes. The simmering allows the salsa and potatoes to cook thru and the flavors to come together. Enjoy this dish with a side of Mexican rice or beans de la olla.