Inspired by their name—We strive for Perfection; we all Respect each other; we Inspire one another; the Kitchen is our home; we Live in the moment and life’s too short ... Yolo (You Only Live Once)—the team at Prikly has crafted this recipe for Harvest Moon using Canción Tequila from partner Roger Clyne.
By Raul Vargas JR., Chef/Owner, Prikly
Ingredients
- 3 pounds beef short ribs
- Salt and pepper to taste
- Cumin to taste
- 4 dried guajillo chiles, seeded
- Oil
- 2 cloves
- 1 teaspoon dry oregano
- 2 bay leaves
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- 6 sprigs thyme
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 4 tablespoons salt
- ¼ cup Canción Tequila
- 1 large onion, roughly chopped
- 4 Roma tomatoes
- ½ cup garlic cloves
- 2 oranges, quartered
- 24 ounces beef stock
- ¼ cup salt
Instructions
Season the beef with salt, pepper and cumin and sear in a pan over high heat on all sides till golden brown. Remove beef and set aside.
Fry the dried chiles in a small amount of oil in a frying pan for 2—3 minutes, moving constantly so they don’t burn. Add the chiles to a small pot with 2 cups boiling water for about 10 minutes, or until softened. Once peppers are tender and soft, remove from heat and let cool.
Add the chiles (including the water), all dry spices and the tequila to a blender and blend until smooth. The blended mixture will still be thick, but that is fine. Strain and set aside.
Add seared meat, chile sauce mix, onion, tomatoes, garlic, oranges, beef stock and ¼ cup salt to a large oven-safe dish, cover tightly with aluminum foil and cook at 350°F for 2 hours, or until the meat is extremely tender.
About this recipe
Owner/Chefs: Raul Vargas Jr., C-CAP 2009 (right) and Laura Gonzalez, “Chopped” champion (left)
