SALSA-BRAISED SHORT RIB TORTA

Yield
24 portions
Portion Size
1 torta
Ingredients: Measure:
Red onion, peeled, thinly sliced
1 quart
Lime juice, fresh
1 cup
Salt
1/4 cup
Beef short ribs, 24 pieces
24 lbs
Vegetable oil
1/4 cup
1 gal
Water
2 quarts
Telera rolls, sliced, toasted
24 ea
Butternut squash, 1-inch diced, roasted
1-1/2 quarts
Queso fresco
3 cups

Directions

  1. To make PICKLED RED ONIONS: Combine all ingredients in a 5-quart container.

  2. Marinate in the refrigerator for at least 8 hours.

  3. To make SHORT RIBS: Sear short ribs in oil in a large Dutch oven over medium-high heat until browned on all sides. Transfer ribs to a hotel pan.

  4. Combine Rosarita® Green Chile Tomato Salsa and water; pour over ribs.

  5. Cover and bake at 325°F for 3 hours or until beef is fork tender.

  6. Shred beef; discard bones and cartilage. Return beef to cooking liquid.

  7. Hold warm for service.

  8. To make ONE PORTION: Layer the bottom half of telera roll with 1/2 cup shredded meat, 1/4 cup roasted squash, 2 tablespoons pickled onion and 2 tablespoons queso fresco; replace roll top.

  9. CHEF'S NOTE: Short ribs can be made ahead of time and stored in the refrigerator for up to 3 days. Individual portions can be reheated for service.

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