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.
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 to matillos 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.