SALSA-BRAISED SHORT RIB TORTA

Yield Portion Size

24 portions (1 torta)
1 quart
Red onion, peeled, thinly sliced
1 cup
Lime juice, fresh
1/4 cup
Salt
24 lbs
Beef short ribs, 24 pieces
1/4 cup
Vegetable oil
1 gal
2 quarts
Water
24 ea
Telera rolls, sliced, toasted
1-1/2 quarts
Butternut squash, 1-inch diced, roasted
3 cups
Queso fresco
View Nutrition Information

Directions

  1. Step 1

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

  2. Step 2

    Marinate in the refrigerator for at least 8 hours.

  3. Step 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. Step 4

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

  5. Step 5

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

  6. Step 6

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

  7. Step 7

    Hold warm for service.

  8. Step 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. Step 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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