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.
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