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In a 4- to 5-quart Dutch oven, combine 6 cups water and the broth; bring to a boil. Add short ribs. Return to boiling; reduce heat. Simmer, covered, for about 1 1/2 hours or until ribs are tender. Remove short ribs from broth. When cool enough to handle, remove meat from bones. Using two forks, pull meat apart into coarse shreds (you should have about 2 cups). Skim fat from broth (you should have about 6 cups broth); reserve broth.
Meanwhile, on a dry griddle or skillet, toast chile peppers over medium-high heat for 1 to 2 minutes or until fragrant, turning frequently.
Remove and discard stems and seeds from chiles. Place chiles in a medium bowl; add enough boiling water to cover. Cover; let stand for 30 minutes. Drain.
In a blender or food processor, combine drained peppers, tomatoes, onion, garlic, 1 teaspoon salt, cumin, cloves and 1/4 teaspoon black pepper. Cover and blend or process until smooth (you should have about 4 cups). Stir in masa harina and the remaining 1/3 cup water.
Heat oil in the same Dutch oven over medium heat. Add plantain and carrot; cook for about 8 minutes or until tender and golden brown. Add reserved broth and pureed pepper mixture. Bring mixture to a boil. Add cabbage, zucchini, corn and shredded beef. Reduce heat. Simmer, uncovered, for about 15 minutes or until vegetables are tender and stew is slightly thickened. Season to taste with additional salt and pepper.
Serve with lime wedges.