July 6, 2006
RH Staff
Yield: 12 servings.
96 oz. Tyson® 3" Slow Roasted Beef Short Ribs, Fully Cooked, frozen
6 Tbsp. Cajun spice mix, commercially prepared (paprika, cayenne pepper, cumin, coriander, etc.)
32 oz. pineapple, peeled, cored, finely diced (alternative: canned chopped pineapple)
6 oz. red bell pepper, deseeded, finely diced
6 oz. green bell pepper, deseeded, finely diced
12 oz. red onion, peeled, finely diced
2 oz. red jalapeño pepper, deseeded, finely chopped
2 oz. scallions, washed, chopped
4 Tbsp. lime juice
10 oz. sour cream
2 oz. cilantro, washed, chopped
12 Tyson® Mexican Original® Suprema Flatbreads, 7"
Slack ribs in refrigerator. Place ribs in deep pan and rub with spice mix. Cover with aluminum foil. Heat in preheated conventional oven at 350°F for 30 to 35 minutes, or until meat reaches internal temperature of 140°F or above.
In large bowl, combine pineapple, bell peppers, onion, jalapeÒo pepper, and scallions. Add lime juice and mix well. Refrigerate 1 hour to fully develop flavors.
Mix sour cream with cilantro. Grill flatbread and cut in triangles.
To assemble single serving: Place 8 oz. ribs in center of plate or bowl. Top with 5 oz. salsa and garnish with 1 oz. sour cream. Serve with 4 pieces flatbread.
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