A Short Rib Mexican Skillet Pie is my kind of comfort food combination. Flavorful chipotle short ribs are made in the electric pressure cooker, then use in a layered skillet of ooey gooey spicy perfection. It’s rich, bold, and downright warming!
I LOVE cooking with short ribs.
While you can occasionally find me braising them, I usually like to enjoy them straight out of the Instant Pot (or whatever electric pressure cooker you happen to have).
To me, they are the ideal food to serve in the winter because of how hearty and flavorful they are.
They also lend themselves to so many of my favorite flavors, chipotle in particular as you’ll see in this recipe.
This skillet pie is one that you will want to make over and over again.
The blend of homemade short ribs, a flavorful spicy sauce, and cheese, all piled between layers of tortillas… It’s simple irresistible!
You can even make the short ribs ahead of time, so it’s easier to make in the middle of the week.
I like to make the short ribs to day before, then put together the pie for dinner on a busy weeknight.
Though this is one of my more complicated recipes, the steps you take to make the homemade short ribs and homemade sauce really make a difference in the final product.
I also like to throw some slices on jalapeno on top. You know, because things can never be too hot, right?
Pro tip: if you REALLY love spice, be sure to taste the sauce first before using it.
Then, if you want more heat, stir in cayenne pepper 1/4 teaspoon at a time.
I personally like to add more for the Man and I, but we like a heavy hand of spice. The recipe as is lands around a medium to mild on the heat scale.
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Short Rib Mexican Skillet Pie Recipe
Ingredients
- 2 tablespoons Oil
- 1 Yellow Onion roughly chopped
- 3 teaspoons Chili Powder
- 2 teaspoons Cumin
- 1 teaspoon Oregano
- 1/2 teaspoon Ground Cayenne Pepper
- 1 1/2 teaspoons Salt
- 4 cloves Garlic roughly chopped
- 1 1/2 cups Chicken Broth
- 2 28-ounce cans Canned Diced Tomatoes
- 1 tablespoon Vegetable Oil
- 2 pounds Beef Short Ribs fat trimmed
- 2 Chipotle Pepper in Adobo chopped (plus the adobo sauce)
- 1/2 White Onion finely chopped
- 1/2 tablespoon Minced Garlic (or 4 cloves garlic, minced)
- 2 tablespoons Fresh Lime Juice
- 2 tablespoons Taco Seasoning
- 1/2 tablespoon Salt
- 1/2 cup Beef Broth
- 30 Corn Tortilla (small)
- 4 cups Shredded Mozzarella Cheese
- 1 Avocado chopped
- 1 tablespoon Minced Fresh Cilantro
- 1/4 cup Cotija Cheese
Instructions
- To make the short ribs, turn your electric pressure cooker to Saute and add oil.
- Once hot, brown short ribs on all sides, about 3 to 4 minutes per side. Remove from insert and place on a plate.
- Add peppers, onion, and garlic to the insert. Stir frequently, cooking until onion is softened, about 2 to 3 minutes.
- Add lime juice, taco seasoning, salt, and broth, stirring until combined. Be sure to use a wooden spoon to scrape up any browned bits that stuck to the bottom.
- Return ribs back to the insert. Cover and lock lid in place.
- Set pressure cooker to Manual and cook for 50 minutes on High pressure. Once done, let pressure naturally release for 10 minutes.
- Remove short ribs and shred with two forks on a cutting board. Note at this point you can place the short ribs in an airtight container for up to 2 days in the refrigerator, if you want to make the pie at a later point.
- To make the sauce, heat oil in a large skillet over medium-high heat. Add onions and sauté for 5 to 10 minutes, stirring frequently until browned.
- Reduce heat to medium and stir in chili powder, cumin, oregano, cayenne pepper, salt, and garlic. Cook for 2 to 3 minutes, until fragrant.
- Stir in chicken broth and tomatoes. Bring to a simmer, cooking for 5 to 10 minutes until the sauce is deepened in color.
- Add sauce to a blender or food processor, processing until smooth. Set aside.
- To assemble the pie, start by preheating the oven to 375˚F.
- Dip 5 small tortillas into the sauce. Layer them in the bottom of a 9-inch ovenproof skillet.
- Top with a scoop of short ribs, a handful of cheese, and 3/4 cup sauce. Repeat this set of layers.
- Top with one more layer of dipped tortillas, remaining sauce, and cheese.
- Cover with foil, making sure it doesn’t touch the top of the pie.
- Bake for 20 to 30 minutes, until cheese is melted, and sauce is bubbly.
- Top with cilantro, cheese, and chopped avocado.