Bolillo rolls are filled with juicy, tender slow cooked beef short ribs, El Yucateco® hot sauce and melty cheese to bring you the ultimate Short Rib Sandwiches.
Ingredients
3.5 lbs beef short ribs
kosher salt
1 tablespoon olive oil
2 white onion, roughly chopped
3 garlic cloves, smashed
4 cups beef stock
1/4 cup El Yucateco® Red Habanero Hot Sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
4 bolillo rolls
1 cup pepper jack cheese, shredded
Banana peppers, El Yucateco® hot sauce, if desired
Instructions
Generously salt all sides of beef short ribs.
In a cast iron pan, set over medium high, heat oil.
Saute short ribs, on all sides, until browned. (Do not over crowd, do this step in batches if need be)
Place browned short ribs into the bottom of the slow cooker and add onions through soy sauce.
Set your slow cooker to high and cook for 6 hours.
After 6 hours, remove short ribs and when cooled down enough to handle, remove bones and shred meat.
Strain the juices from the slow cooker, reserving 2/3 cup.
Place meat and juices back into slow cooker and set to low to reheat for serving.
Slice open bolillo rolls, pile meat on high, top with shredded cheese, banana peppers and additional hot sauce.