# @acozykitchen on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C0NC0OEOOjj
- **Gondola URL:** https://gondola.cc/posts/10137371-acozykitchen-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/3c9ed6313e.jpg
- **Posted:** 2023-11-28T20:53:31.000+00:00
- **Account Owner:** adrianna guevara adarme (@acozykitchen) — https://gondola.cc/acozykitchen

## Caption

barbacoa-style short ribs on a bed of creamy mashed potatoes featuring CaciqueFoods Crema Mexicana with a crumbling of delicious CaciqueFoods Ranchero brand Queso Fresco on top. the perfect cozy meal in. recipe below! #Cacique50th
Short Ribs:
4 pounds bone-in short ribs
Kosher salt
6 garlic cloves, peeled
1/2 white onion, loosely chopped
1/4 cup apple cider vinegar
Juice from 1 lime
1 tablespoons ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cloves
2 bay leaves
1 (5-ounce) can of chipotles in adobo sauce
2 teaspoons freshly ground pepper
2 teaspoons kosher salt
32 ounces beef broth, divided
Mashed Potatoes:
2 russet potatoes, peeled
1/3 cup unsalted butter
2 garlic cloves
2 sprigs of fresh thyme
1/3 cup Cacique Crema Mexicana
For garnish:
Cacique Ranchero brand Queso fresco
Cacique Crema Mexicana
Diced cilantro
Preheat oven to 350F. Sprinkle the short ribs with salt on all sides. In a large Dutch oven, add in a teaspoon or two of olive oil. When hot, sear off the short ribs, in batches, until golden brown on each side. This will take about 15 minutes. Transfer all of the short ribs back to the pot.
Make the marinade by adding the garlic, onion, apple cider vinegar, lime juice, cumin, oregano, cloves, bay leaves, chipotles in adobo, black pepper and salt, along with a splash of beef broth. Pulse until smooth. Add to short ribs and the remainder of the beef broth. Add bay leaves and cover with a lid. Transfer to oven for 3 to 3 1/2 hours, checking on them at the 2 hour mark. You can add more beef broth.
Add the cubed potatoes to a pot and cover with cold water. Add in a few pinches of salt. Place over medium high heat and cook until tender, about 15 minutes. Melt the butter, garlic and fresh thyme together. Let it steep, about 10 minutes. Drain the potatoes in a colander and allow to dry, about 5 minutes. Process the potatoes through a potato ricer. Add in the Cacique Crema Mexicana and warm butter. Adjust salt to taste. 
Add a dollop of mashed potatoes to a bowl. Top with the short ribs, some of the gravy, more Crema Mexicana and crumbled Queso Fresco.
#AuthenticFlavor #RealMoments #ad

## Stats

- **Views:** 28,631
- **Likes:** 3,832
- **Shares:** 0
- **Comments:** 68

## Tags

cacique50th, authenticflavor, realmoments, ad

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