SHORT RIB ASADA GORDITA // A COOK NAMED MATT

By: A Cook Named Matt
Difficulty : Medium
Time: 2 hours

Ingredients:
(For the Asado Marinade)
– 1/2 cup Gaucho Rub
– 1 yellow onion
– 5 garlic cloves
– 1 cup rice wine vinegar
– 1/2 cup canola oil
– 2 tablespoons chile lime rub or ancho chile
– Salt to taste
– For about 6 Flank Shirt ribs

– Blend all ingredients till smooth and salt to taste
– Pour onto short ribs in a container to marinade for at-least an hour. Best if left overnight.
– Wipe off excess marinade before grilling and coat generously with Gaucho Steakhouse rub.
– Grill on a grate skillet or over the fire!
– Grill off a sliced onion simultaneously till caramelized
– Chop short rib and onions when done and mix. Salt to taste.
– Enjoy!

(For the Gorditas)
– 100g/1C Maseca or Pan if making Arepas
– 112g/3/4C Warm H2O
– 2g/1Tsp canola oil
– Pinch of salt

– Mix all ingredients in a stand mixer for about 3 minutes.
– Portion into equal size golf balls
– With oiled hands flatten into 1/8” disks
– Cook on a seasoned plancha on medium heat
– Once it puffs when flipped it’s done
– Store in a towel to keep warm

(For the Tomatillo molcajete salsa)
– 8 tomatillos
– 1 yellow onion
– 3 cloves garlic
– 1 jalapeño
– 1 Serrano
– 1 cup cilantro
– Lime and salt to taste

– Roast off all ingredients except cilantro in a 500°F oven
– Blend in a food processor with cilantro
– Season with lime and salt to taste
– Enjoy!

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