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Short Rib Mexican Skillet Pie Photo

Short Rib Mexican Skillet Pie Recipe

Meghan Yager
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Cuisine Mexican
Servings 6
Calories 1273 kcal

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.

Nutrition

Calories: 1273kcalCarbohydrates: 63gProtein: 49gFat: 83gSaturated Fat: 36gSodium: 2121mgFiber: 8gSugar: 4g
Keyword Avocados, Baked, Beef, Cheese, Dinners, Easy Dinners, Mexican, Pies, Ribs
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