Barbacoa Short Rib

Mashed Potatoes, Roasted Chayotes, Pickled Chayotes, Fried Leeks

Chef Danielle Duran-Zecca of Amiga Amore | Los Angeles

---

Adapted by StarChefs | March 2024

INGREDIENTS

Barbacoa Short Rib:
6 boneless short ribs
Kosher salt
Ground black pepper
1.125 liters Chianti
4 cups beef stock
3 carrots, chopped
4 jalapeños, diced
2 red onions, chopped
6 cloves garlic
1 can chipotles
1½ tablespoons ground Mexican oregano
3 tablespoons ground cumin
5 cloves
3 bay leaves
2 tablespoons lime juice

Mashed Potatoes:
3 pounds russet potatoes, peeled and diced into 4-inch cubes
Kosher salt
5 tablespoons Mexican crema
½ cup heavy cream
4 tablespoons butter

Roasted Chayotes:
4 chayotes, sliced into wedges
Kosher salt
Ground black pepper
Extra virgin olive oil

Pickled Chayotes:
2 chayotes, diced
1 cup rice vinegar
1 cup granulated sugar
Chile flake

Fried Leeks:
Oil for frying 
Julienned leeks

METHOD

For the Barbacoa Short Rib:
Heat oven to 300°F. On a work surface, liberally season short ribs with salt and pepper. In a large sauté pan over medium flame, heat oil. Sear short ribs on all sides, then transfer to a shallow baking dish. Set aside. In the same sauté pan, add carrot, jalapeño, onion, and garlic. Sauté 5 minutes, or until garlic is soft and translucent. Deglaze pan with 1 cup wine. Set aside. In a Vitamix blender, purée chipotle chiles until smooth. Add liquid mixture and remaining wine. Blend until well combined, then pour over short ribs. Add remaining ingredients to the baking dish. Bake 5 hours, or until meat is fork-tender. Keep warm.

For the Mashed Potatoes:
In a stockpot over medium heat, cover potatoes in enough salted water to submerge. Cook 15 minutes, or until potatoes are fork tender. Drain potatoes and pass through a ricer. Stir in remaining ingredients and combine until mixture is smooth and creamy. Keep warm.

For the Roasted Chayotes:
Heat oven to 350°F. In a mixing bowl, season chayotes with salt, pepper, and oil. In a sauté pan over medium-high heat, sear chayotes, then transfer to a sheet tray. Roast 10 minutes. Set aside. 

For the Pickled Chayotes:
Place chayotes in a nonreactive container. Set aside. In a saucepan over medium heat, bring vinegar, sugar, a pinch of chile flakes, and ½ cup water to a boil. Once boiling, pour liquid over chayotes. Let sit at room temperature until desired flavor is achieved.

For the Fried Leeks:
In a fryer, heat oil to 350°F. Add leeks and fry until golden brown. Transfer to a paper towel-lined plate and let drain. Set aside.

To Assemble and Serve:
Place 1 scoop Mashed Potatoes in the center of a serving plate. Top with 1 Short Rib, letting juices pool over Mashed Potatoes. Place 1 pile Roasted Chayotes on one side of Short Rib and 1 pile Pickled Chayotes on the opposite side. Garnish with Fried Leeks.

---