- Recipe by: Matt Broussard @acooknamedmatt
- Difficulty level: Medium
- Time: 2 hours
Ingredients:
For the Asado Marinade
- 1/2 cup Derek Wolf Gaucho Steakhouse Rub
- 1 yellow onion
- 5 garlic cloves
- 1 cup rice wine vinegar
- 1/2 cup canola oil
- 2 tablespoons chile lime rub or ancho chile
- Salt to taste
- 6 Flank Shirt ribs
Instructions:
- Blend all ingredients till smooth and salt to taste
- Pour onto short ribs in a container to marinate for at least an hour. Best if left overnight.
- Wipe off excess marinade before grilling and coat generously with Gaucho Steakhouse rub.
- Grill on a grate skillet or over the fire!
- Grill off a sliced onion simultaneously till caramelized
- Chop short rib and onions when done and mix. Salt to taste and enjoy
Ingredients:
For the Gorditas
- 100g/1C Maseca or Pan if making Arepas
- 112g/3/4C Warm H2O
- 2g/1Tsp canola oil
- Pinch of salt
Instructions:
- Mix all ingredients in a stand mixer for about 3 minutes.
- Portion into equal size golf balls
- With oiled hands flatten into 1/8” disks
- Cook on a seasoned plancha on medium heat
- Once it puffs when flipped it’s done
- Store in a towel to keep warm
Ingredients:
For the Tomatillo molcajete salsa
- 8 tomatillos
- 1 yellow onion
- 3 cloves garlic
- 1 jalapeño
- 1 Serrano
- 1 cup cilantro
- Lime and salt to taste
Instructions:
- Roast off all ingredients except cilantro in a 500°F oven
- Blend in a food processor with cilantro
- Season with lime and salt to taste and enjoy