A Cook Named Matt

Beef Short Rib Carne Asada And Gordita

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Ingredients

Asado Marinade

½ cup Spiceology Derek Wolf | Gaucho Steakhouse Rub

1 yellow onion

5 cloves garlic

1 cup rice wine vinegar

½ cup canola oil

2 tablespoons Spiceology Chile Margarita Mexican Seasoning

salt to taste

6 Flank Skirtsteak Ribs

Gorditas

100 g Maseca or Pan if making Arepas

112 g Warm H2O

1 canola oil

pinch of salt

Tomatillo molcajete salsa

8 tomatillos

1 yellow onion

3 cloves garlic

1 jalapeño

1 Serrano

1 cup cilantro

lime to taste

salt to taste

Step 1

For the Asado Marinade

Step 1

blend all ingredients till smooth and salt to taste

½ cup Spiceology Derek Wolf | Gaucho Steakhouse Rub

1 yellow onion

5 cloves garlic

1 cup rice wine vinegar

½ cup canola oil

2 tablespoons Spiceology Chile Margarita Mexican Seasoning

salt to taste

Step 2

pour onto short ribs in a container to marinade for at-least an hour. Best if left overnight.

6 Flank Skirtsteak Ribs

Step 3

wipe off excess marinade before grilling and coat generously with Gaucho Steakhouse rub.

Step 4

grill on a grate skillet or over the fire!

Step 5

grill off a sliced onion simultaneously till caramelized

1 yellow onion

Step 6

chop short rib and onions when done and mix. Salt to taste.

Step 7

mix all ingredients in a stand mixer for about 3 minutes.

Step 8

portion into equal size golf balls

Step 9

with oiled hands flatten into 1/8” disks

Step 10

cook on a seasoned plancha on medium heat

Step 11

once it puffs when flipped it’s done

Step 12

store in a towel to keep warm

Step 13

For the Tomatillo molcajete salsa

Step 1

roast off all ingredients except cilantro in a 500°F oven

8 tomatillos

1 yellow onion

3 cloves garlic

1 jalapeño

1 Serrano

Step 2

blend in a food processor with cilantro

1 cup cilantro

Stand Mixer

Step 3

season with lime and salt to taste

lime to taste

salt to taste

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