Black Mole Short Rib Barbacoa Topped with Goat Cheese-Stuffed Squash Blossom Relleno with Charred Cactus Tomatillo Salsa
Corporate Chef Demetrio “Chef D” Marquez | Reinhart New Orleans Division
What inspired you to create this dish?
“What inspired me on this particular dish is that I wanted to fuse braised short ribs paired with rich blends of black mole paste, which contains 15 to 20 ingredients. I had wanted to introduce many levels of Mexican flavors of savory, bitters, sweet, heat and crunch. Just like Team Reinhart, I wanted to show that the diverse team we have can make ONE awesome dish!”
- 1 dozen mini street corn tortillas
- 4 lbs short ribs, braised
- 3 oz olive oil
- 2 each bay leaves
- 1 lb black mole paste
- 4 oz beef base
- 8 oz rice flour
- 2 each Mexican dark beer
- 1 oz granulated garlic
- 1 oz dark chili powder
- 1 lb carrots, rough cut
- 1 lb celery, rough cut
- 2 oz Culinary Secrets ancho chili powder
- 4 bunches cilantro, fresh
- 8 oz garlic clove, fresh
- 1 white onion, diced
- 1 poblano pepper, fresh
- 12 each squash blossoms
- ½ lb tomatillo
- 2 each jalapeno, fresh
- 1 lb limes, fresh
- 6 oz Dona Maria cactus
- 8 oz goat cheese, whipped
Braised Barbacoa Short Ribs
- Pre-heat oven 350 F. Rinse and pat dry bone-in short rib, add olive oil on both sides, then season well with salt and pepper.
- Next, in a medium-high, heavy-duty braising pan on the stove top, add olive oil. Add short rib, then sear well on both sides until meat has brown crust.
- Once short rib is done, remove and add carrots, celery, onions, bay leaf and six ounces of garlic. Sauté until golden brown, place meat back in pan, then deglaze with one beer and cover with water over meat. Seal with heavy duty aluminum foil and place in over for six hours to seven hours.
- Once meat is cooked and falling off bone, in a strainer, drain liquid broth, then set aside. Add cooked short ribs to pan and add black mole paste, beef base and ancho chile seasoning and simmer for 30 minutes on low-medium temp.
Mexican Beer Batter
- In a stainless-steel bowl, add rice flour, Mexican beer, chili powder and granulated garlic. Mix well and adjust with salt and pepper. It should be consistency of crepe batter.
Squash Blossom Rellenos
- In a bowl, add whipped goat cheese, chopped ounce of cilantro and one finely chopped jalapeno. Mix well and put in pastry piping bag; allow to rest to soften into squash blossom. Open blossom and pipe into bottom base, pinch to close, then place on paper sheet pan. After stuffing blossoms, place in refrigerator until batter is chilled. Heat fryer to 350 F. Dip blossoms in batter, then add to grease; lightly fold over to brown evenly, then place on paper towels.
Tomatillo Cactus Salsa
- In a medium-high griddle, place green tomatillos, jalapeno, poblano pepper, half of white onion and two ounces whole peeled garlic clove. Sear until blistered and charred. Place in blender, hit pulse button until chunky consistency, then adjust with salt and pepper. Pour in bowl, add drained, rough, chopped cactus (Dona Maria) and fold into salsa verde.
- Servings: 12
- Type: Lunch, Dinner, Entree
- Categories: Center of the Plate, Recipes
- Tags: Beef, Dinner, Entrée, Lunch