Chef Adrianne shares her Maximum Flavor style Chilaquiles!

Serves 2

Ingredients

• 1 1/2 lbs beef short ribs
• 2 teaspoons freshly ground black pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes
• 1/3 cup agave syrup
• 1 tablespoon garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon cayenne pepper

Directions

Preheat oven to 325F. In a small bowl combine salt, black pepper and red pepper flakes. Set the bowl aside.

In another small bowl whisk agave, garlic, soy sauce, lemon juice and cayenne pepper.  Sprinkle ribs on both sides with salt mixture, then place on lightly oiled baking sheet. Cover tightly with aluminum foil.

Bake ribs for 1 to 1 1/2 hours. Pull out and brush both sides with some agave glaze. Bake for an additional hour. Remove foil, brush with remaining agave glaze, and bake another 20 minutes.

Green Chili Queso Fundidio

Serves 2

Ingredients

• 1/2 jalapeno, seeded and roasted
• 1 tablespoon yellow onion, chopped and roasted
• 1 teaspoon garlic, minced
• 1 teaspoon vinegar
• 1 tablespoon lime juice
• 1 teaspoon cilantro
• 1/4 teaspoon kosher salt
• 1 tablespoon honey
• 1/4 cup canola oil
• 1/4 cup oaxaca or mozzarella cheese

Directions

Preheat the oven to 450 degrees F. In a blender, make the green chili by combining jalapeno, onion, garlic, vinegar, lime juice, cilantro, salt, honey, and oil, set aside. In a small oven proof dish, bake mozzarella for 15 minutes or until bubbling.

Pickled Red Onion

Serves 2

Ingredients

• 1 tablespoon red onion, thinly sliced
• 1 tablespoon white vinegar
• 1 tablespoon sugar

Directions

In a small pot bring onion, vinegar, and sugar to a simmer. Cook for 5-7 minutes.

• 1 pkg corn tortillas, quartered and freshly fried

To plate, place the corn tortilla on a clean work surface. Layer with agave glazed short rib, then add the queso fundido and green Chile. Top with pickled onion and fresh cilantro.