Name: Short Rib Tostadas with Pineapple Salsa and Cotija
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 2 tablespoons avocado oil; 2½ lbs (1.13 kg) bone-in beef short ribs; 1 medium red onion, chopped; 4 large cloves garlic, crushed or minced; 1 cup (240 ml) beef stock; 1 tablespoon apple cider vinegar; 1 tablespoon coconut sugar (or brown sugar); 1½ teaspoons each cumin and Mexican oregano; 1 teaspoon chipotle chili powder; ¾ teaspoon salt; ½ teaspoon each coriander and allspice; ¼ teaspoon each cinnamon and black pepper; 1 whole dried guajillo chili pepper; 2½ cups diced fresh pineapple (about ¼ of a medium/large-sized pineapple); 1 jalapeno or ½ serrano, minced (more or less to taste); 2 teaspoons honey; 1 teaspoon apple cider vinegar; ½ teaspoon chipotle chili powder; ⅛ teaspoon salt; ½ cup chopped fresh cilantro; 8 small (5 to 6-inch) corn tortillas; 2 tablespoons avocado oil; 6 oz (170 g) Cacique® Mozzarella cheese, shredded; 4 oz (115 g) Cacique® Cotija cheese, crumbled; 4 tablespoons Cacique® Chipotle Mexican Style Sour Cream; Thinly sliced red onion, for garnish (optional)