Morisqueta Rice with Braised Beef Ribs

foodandwine.com

Ewancarson

subheading: Costillas en Salsa Roja:

1 medium yellow onion

8 guajillo chiles

6 de arbol chiles

1 ¾ pounds red tomatoes (5 small tomatoes total)

2 large garlic cloves, peeled and smashed

2 tablespoons vegetable oil

1 ½ pounds flanken-style beef short ribs, 1 inch thick, cut crosswise into 2-inch pieces

4 teaspoons kosher salt, divided

2 cups water, plus more as needed

1 teaspoon dried oregano

subheading: Morisqueta:

2 ½ cups uncooked long-grain white rice

3 quarts water, plus more as needed

¾ cup kosher salt (note: most of this salt will be drained off after rice is boiled)

1 tablespoon vegetable oil

4 large tomatillos (10 ½ ounces total), husks removed and halved through the core

1 (15-ounce) can pinto beans, undrained

¾ cup crema or sour cream thinned out with water to heavy cream consistency

Thinly shredded green cabbage, for serving

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