Name: Birria beef short ribs with charred pineapple salsa
Yield: Serves 4-6
Ingredients: 2 each dried ancho, guajillo and arbol chillies, toasted (see Note); 5 tomatoes, quartered, core removed; 1 onion, halved; 6 garlic cloves, peeled; ¼ cup apple cider vinegar; 1½ Tbsp brown sugar; 2 tsp cumin; 1 tsp smoked paprika; 2 Tbsp olive oil; 5 beef short ribs; 2 cups beef stock; 2 fresh bay leaves; Warmed and charred tortillas, to serve; Charred pineapple salsa; 1 small pineapple, peeled; 1 small red onion, finely chopped; 1 jalapeno, finely chopped; ½ cup coriander leaves, finely chopped; Zest and juice of 2 limes, plus extra; Lime cheeks, to serve

Ingredients

2 each dried ancho, guajillo and arbol chillies, toasted (see Note)

5 tomatoes, quartered, core removed

1 onion, halved

6 garlic cloves, peeled

¼ cup apple cider vinegar

1½ Tbsp brown sugar

2 tsp cumin

1 tsp smoked paprika

2 Tbsp olive oil

5 beef short ribs

2 cups beef stock

2 fresh bay leaves

Warmed and charred tortillas, to serve

Charred pineapple salsa

1 small pineapple, peeled

1 small red onion, finely chopped

1 jalapeno, finely chopped

½ cup coriander leaves, finely chopped

Zest and juice of 2 limes, plus extra

Lime cheeks, to serve

Note: Dried ancho, guajillo and arbol chillies are available from specialty food shops. If unavailable, substitute long dried chillies.

Method

Step 1

Place chillies in a small bowl and cover with 300ml boiling water; soak for 15 minutes or until softened.

Step 2

For birria sauce, heat a lightly greased barbecue or char-grill pan to high. Grill tomatoes, onion and garlic, turning frequently for about 12 minutes, or until slightly charred. Transfer to a bowl and leave for 10 minutes, or until cool enough to handle. Peel tomato and transfer to a blender with onion, garlic, chillies with soaking water, vinegar, sugar, and spices; blend until smooth and set aside.

Step 3

Heat oil in a large heavy-based saucepan with a lid over high heat. Season beef and sear in batches, turning frequently until browned all over. Pour in birria sauce, stock and bay leaves. Bring to a simmer, then reduce heat to very low and cover with a lid; cook for 2-2½ hours or until meat is very tender.

Step 4

Meanwhile, for Charred Pineapple Salsa, cut pineapple in half lengthways, then quarters and remove core. Cook pineapple on barbecue or char-grill pan, turning frequently, until charred all over. Transfer to a board and cut into rough 1cm pieces. Transfer to a bowl, add remaining ingredients and toss to combine; refrigerate until ready to serve.

Step 5

Remove meat from pan and continue to simmer birria sauce uncovered for about 15 minutes or until sauce has reduced and thickened. Meanwhile, return beef to hot char-grill pan and grill for 1-2 minutes, or until lightly charred. Transfer beef to a serving dish, pour over birria sauce and use two forks to shred.

Step 6

Serve beef with birria sauce, Charred Pineapple Salsa and warmed tortillas with extra lime cheeks on the side.