
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
This salsa is known as “salsa quemada” or “burnt salsa” thanks to the blistered and blackened appearance the fire roasting gives the peppers and tomatoes. But it’s not just about appearances. The fire roasting intensifies the flavor of the chilies and tomatoes and builds depth. And, let’s be honest, the little black charred pieces floating around in the salsa look pretty cool.
When I have the time I use a molcajete to make my salsa. A molcajete is a traditional Mexican mortar and pestle made from volcanic stone, and is commonly used for salsas. It’s a little time consuming, but actually pretty cathartic! You do need to be a little careful when using this technique that you take your time, otherwise you end up with unruly chunks of tomato. Technically, if your salsa is made in a molcajete, it is referred to as “salsa mocajete”. But, if you’re not trying to make your life complicated, you can easily make this in a blender. It does change the consistency a little but it will still have phenomenal flavor.
What I like most about this recipe is the versatility of ingredients. Like it spicier? Add more serrano! Not a fan of heat? Use one jalapeno instead. Want a green version? Substitute the tomatoes with tomatillos. Want a more vividly red salsa? Leave out the poblano pepper. And if you’re looking for a fresh rather than cooked salsa option, try this recipe.
No grill? No worries. The “fire roasted” flavors can be faked using a broiler instead. Just cut the veggies in half and blast them under high heat until they start to blister. Voila – fire roasted flecks without the fire!
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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