While many of us will celebrate Halloween next weekend, there’s another big holiday just one day later.
The Day of the Dead is celebrated throughout Mexico and in other Latino cultures around the world.
Chef Saul Perez is here with Fabiola Cervantes from Latino Memphis.
Believe they are that good Short Ribs in Salsa Verde
Yield: 6 servings
2 Lbs. Short Ribs
4 bay leaves (optional)
8 medium sized tomatillos
2 garlic cloves
5 árbol peppers
1 cup chopped cilantro
Salt to taste
1/2 cup of beef stock after it is cooked.
1. Heat a large pot over medium high heat and add bay leaves. Slightly toast bay leaves a couple of seconds on each side. You will smell their aroma and notice a little browning. The bay leaves will enrich the flavor. Remove from the bay leaves and add the ribs.
2. Brown the ribs well, and place the dry and toasted bay leaves back in the pot. Add 1/2 cup of water and place the lid on the pot. Cook at medium heat for about 1.5 hours or until the meat is tender.
- Prepare the sauce while the meat is cooking. Place a griddle on medium high heat and roast the tomatillos and garlic until they are charred. Flip them occasionally. This should take about 10 minutes. Place the Arbol peppers on the griddle and slightly toast for a few seconds. Place the chopped cilantro, peppers, garlic, tomatillos and the beef stock in a blender. Process until smooth.
EXTRA: Discard the bay leaves. You can also remove the rib bones once they are cooked.
- Remove the meat from the pot and add the sauce. Simmer the sauce for 5 minutes and place the ribs back in the pot. Cook for 8 more minutes. Add beef stock if needed. Shred the meat a bit and mix in well with the sauce. Add salt and pepper to taste.
This goes well with warm corn tortillas, re-fried beans, and rice.
- Day of the Dead Fiesta
- Friday, October 30th
- 7 p.m. – 11:30 p.m.
- Cadre Building
- 149 Monroe Ave.
- (901) 366-5882