I’m a bit picky when it comes to buying kitchen gadgets. I only have so much storage so every piece of equipment has to be useful or it’s not going in the cart. It took me several months but I finally decided to purchase an instant pot last year. It was and still is probably one of my best kitchen gadgets. I use the machine at least twice a week, cutting cooking time by at least half for many dishes. (No this is not an ad, I just love my instant pot). Today’s lunch is the perfect example of what an instant pot can do in a fraction of the time. Braised carne asada short ribs come together with cilantro lime rice, marinated tomatoes, plantain chips, braised black beans, fresh mango, and avocado for one epic meal. Pull out your instant pot or pressure cooker and get ready to make this amazing carne asada short rib Mexican bowl.
**Helpful tips and common mistakes
Although this recipe calls for the use of an instant pot, you can also use a slow cooker, standard pressure cooker or even the oven. Whatever method you use, the technique will still be the same. Place all the ingredients for the short ribs in the cooking vessel and braise until the meat is tender. If you are cooking them in the oven, braise the short ribs at 325 degrees F, covered, for 2 hours or until tender.
While the short ribs are braising, prepare the black beans. I used canned black beans to cut on the time but you can also use dried. If using dried beans, soak them overnight and proceed to cook the following day with the seasonings. It will take longer to cook, about 40-45 minutes. Make sure to keep the fire on low to prevent the beans from drying out too quickly.
The cilantro lime rice is one of my go-to rice recipes for many bowls. A little cilantro, lime zest, and lime juice are all you need to finish the rice.
For the plantains, make sure to use yellow plantains. Green plantains are used for starchier sides such as tostones while yellow plantains are sweeter. They won’t be crispy like chips but will caramelize and become even more delicious.
Marinate the tomatoes with cilantro, lime, salt, and pepper, slice the mangoes and avocadoes and you are done! Yes, that was a lot of work for one bowl but it will be worth it, trust me. You can also prepare a large batch of short ribs to make leftovers because honestly, who wouldn’t want extra short ribs? Don’t forget to drizzle some of the juices from the short ribs for extra flavor.
These carne asada short rib Mexican bowls are heavenly, and I mean heavenly. A little sweet, a little savory, a little creamy all combined into one bowl for one epic meal.
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