Colorado Chile Short Rib Volcanes
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Ingredients
- 8 to 10 corn tortillas
- Kosher or coarse sea salt to taste
- 1 pound Mennonite, Chihuahua, Asadero, quesadilla, or Monterey Jack cheese grated
- 1 batch Colorado Chile Short Ribs
- Jalapeño and Chile de Árbol Guacamole
To Prepare
- Preheat your grill or set your grill pan over medium heat.
- Brush the corn tortillas with water and sprinkle with salt to taste on both sides. Place on the grill and toast for a couple minutes on one side. Remove and top the toasted side with 3-4 tablespoons grated cheese, then place back on the grill cheese side up. Toast until the cheese melts and the tortillas become crusty and browned.
- Transfer to a platter, top with a generous amount of diced short ribs, and let your guests top with guacamole to their liking.
Comments
2comments inColorado Chile Short Rib Volcanes
Steve Perales
Oct 12
What are the types of chillies u used to marinade the meat with
Pati Jinich
Oct 13
Hi Steve, I used dried Colorado, Guajillo, New Mexico, or California chiles stemmed and seeded, or a combination!