Short Rib Tostadas with Pineapple Salsa
WHAT YOU NEED
- 2 tablespoons avocado oil
- 2 1/2 lbs (1.13 kg) bone-in beef short ribs
- 1 medium red onion, chopped
- 4 large cloves garlic, crushed or minced
- 1 cup (240 ml) beef stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon coconut sugar (or brown sugar)
- 1 1/2 teaspoons each cumin and Mexican oregano
- 1 teaspoon chipotle chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon each coriander and allspice
- 1/4 teaspoon each cinnamon and black pepper
- 1 whole dried guajillo chili pepper
- For the Pineapple Salsa:
- 2 1/2 cups diced fresh pineapple (about 1/4 of a medium/large-sized pineapple)
- 1 jalapeno or 1/2 serrano, minced (more or less to taste)
- 2 teaspoons honey
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon chipotle chili powder
- 1/8 teaspoon salt
- 1/2 cup chopped fresh cilantro
- For the Tostadas:
- 8 small (5 to 6-inch) corn tortillas
- 2 tablespoons avocado oil
- 6 oz (170 g) Cacique® Oaxaca cheese, shredded
- For the toppings:
- 4 oz (115 g) Cacique® Cotija cheese, crumbled
- 4 tablespoons Cacique® Picante Mexican Style Sour Cream
- Thinly sliced red onion, for garnish (optional)
HOW TO MAKE IT
- For the short ribs, turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and short ribs and cook until browned, about 3 to 5 minutes per side, flipping once. Transfer the ribs to a bowl and set aside for now.
- Add the onion and garlic and cook a couple minutes until they start to soften, stirring occasionally. Press “Cancel” to stop sautéing.
- Stir in the beef stock, vinegar, sugar, cumin, oregano, chili powder, salt, coriander, allspice, cinnamon, and black pepper. Add the browned short ribs and guajillo chili.
- Turn the pot on Manual, High Pressure for 42 minutes and let it do a natural pressure release.
- Use thongs to remove the meat, let it cool slightly, and then pull it off the bone and shred it. Drizzle a bit of the cooking liquid on the meat for flavor and to help keep it moist.
- For the pineapple salsa, stir together all ingredients. Cover and refrigerate until ready to serve.
- For the tostadas, preheat the oven to 400F and line 2 large baking trays with foil. Lightly brush both sides of each tortilla with oil. Arrange the tortillas on the baking trays and bake for 8 minutes on the first side. Flip each tortilla over, bake 3 minutes more, and then sprinkle on the shredded Oaxaca and bake until melted, about 2 minutes.
- To assemble, top each tostada with shredded meat, pineapple salsa, a sprinkle of Cotija, a dollop of Picante Sour Cream, and a few slices of red onion. Serve.
- NOTES: The short ribs can be made up to 3 days ahead and stored covered in the fridge until serving.
