Best Mexican Zucchini Aaron Sanchez Recipes

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BRAISED SHORT RIBS IN PASILLA CHILE POZOLE



Braised Short Ribs in Pasilla Chile Pozole image

Provided by Aarón Sánchez

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 cup all-purpose flour
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground mustard seeds
2 pounds beef short ribs, cleaned, excess fat removed and cut into 2-inch pieces
Salt and freshly ground black pepper
Olive oil, for browning
6 dried pasilla chiles, seeded and stemmed
1 cup hot water
2 carrots, peeled and roughly chopped
2 cloves garlic, smashed
1 white onion, roughly chopped
1/2 bunch celery, roughly chopped
2 cups red wine
2 tomatoes, quartered
3 to 4 cups beef broth
Two 16-ounce cans white hominy or pozole, drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
Lime wedges, for garnish

Steps:

  • Place the flour with the coriander, cumin, garlic powder and ground mustard in a shallow dish, and mix well with a wooden spoon. Generously sprinkle the short ribs with salt and pepper, then dredge both sides in the seasoned flour one by one, making sure to shake off any excess flour.
  • In a large Dutch oven over medium heat, add 2 tablespoons oil. When the oil smokes, add the short ribs in batches. Brown the short ribs until a golden crust starts to form, about 5 minutes on each side. Once brown, reserve and continue until all the ribs are brown, adding more oil as needed. Set the ribs aside.
  • While the short ribs are browning, heat a cast-iron skillet over medium-high heat. When the skillet is hot, add the pasilla chiles and toast until they start to smoke, about 4 minutes. Remove the chiles and submerge in the hot water. Allow to steep until they become soft and pliable, about 10 minutes. Remove from the water and puree in a blender with 1/4 cup of the steeping water. Set aside the puree.
  • Preheat the oven to 350 degrees F.
  • Add the carrots, garlic, onions and celery to the Dutch oven. Cook until the vegetables caramelize, about 15 minutes. Deglaze the pot with the red wine, and then add the tomatoes, beef broth, hominy and reserved pasilla chile puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan. Cover and cook until the short ribs barely start falling off the bone, about 1 hour 30 minutes.
  • Season with salt, pepper, cilantro and parsley; garnish with a lime wedge and serve.

AARON SANCHEZ'S MEXICAN BROWNIES



Aaron Sanchez's Mexican Brownies image

Provided by Aarón Sánchez

Categories     dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 10

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
  • Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.
  • Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

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