This Mexican feast is full of flavour and perfect for sharing. The flanken cut ribs will need to be cut by a butcher, but seek them out as they taste so delicious.
Prep 30 minutes to 1 h
Cooking time 10 to 30 minutes
For the ribs
|· 4 beef ribs, cut widthways to 1cm/½in thickness
· 1 bunch of coriander, stalks and leaves finely chopped
· 4 limes, juice only
|· 2 banana shallots, chopped
· 4 tbsp olive or avocado oil
· 1-2 tsp ground cumin
· ½ tsp ground coriander
· 3 garlic cloves, chopped
· 1 jalapeño chilli, chopped
For the homemade Tortilla Chips
|· 6 corn tortillas
· 2 tbsp vegetable oil
For the salsa
|· 2 corn on the cobs, left whole but husks removed
· 4 tomatillos, finely chopped
· 1 garlic clove, finely chopped
|· 2 tbsp finely chopped coriander
· 2 tbsp white wine vinegar
· pinch sugar
· pinch salt
For the guacamole
|· 1 ripe avocado, flesh chopped
· ½ green chilli, finely chopped
· ½ red onion, very finely chopped
|· lime juice, to taste
· 2 tbsp chopped coriander
- Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.
- .For the tortilla chips, preheat the oven to 200C/180C Fan/Gas 6.
- Cut the tortillas into triangles, place on a baking tray and drizzle with the oil. Bake for 6–8 minute.
- For the salsa, place the corn onto a large griddle pan and cook until browned all over. Remove the kernels and place into a large bowl. Add the remaining ingredients and the reserved chilli and mix.
- For the guacamole, put all the ingredients into a pestle and mortar and pound to combine.
- To cook the ribs, heat a large griddle pan over a high heat add the ribs and cook on each side of 1–2 minutes. Warm through the left over marinade in a small saucepan.
Place the cooked ribs, salsa, guacamole and tortilla chips onto a large serving plate. Drizzle the warm marinade over the ribs and serve.
Recipe sourced from BBC Food
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