From: Aarûn Sanchez, Centrico, New York City. Yield: 10 servings. 4 ancho chiles, stemmed and seeded 1 cascabel chile, stemmed and seeded 4 guajillo chiles, stemmed and seeded 2 lb. beef ribs, cut into 2” pieces, bones attached (with fat trimmed) 1 medium white onion 6 garlic cloves, chopped 2 bay leaves 6 thyme sprigs 1 Tbsp. dried Mexican oregano 1 Tbsp. ground cumin 1/2 cup red wine vinegar 3 blanched baby carrots per serving, to garnish 1/2 cup chopped cilantro, for garnish 1 lime, cut ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.