Short Rib Tostadas with Chipotle-Lime Slaw

Juicy short rib meat and crunchy radishes, piled onto crispy tortillas, and topped with a creamy, chipotle-spiked slaw.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Dairy Free Diet

Keyword chipotle chilies, cole slaw, short ribs, spicy cole slaw, tostadas

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 798kcal

3 pounds flanken-style short ribs or English-style short ribs that have been butterflied to create long, thin strips of meat on the bone
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Cooking spray
8-12 street taco or small taco size corn tortillas
1/2 cup thinly sliced radishes

1/3 cup mayonnaise
2 tablespoons minced chipotle chiles in adobo sauce
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
3 cups shredded cole slaw mix or a combination of shredded green cabbage, red cabbage, and carrots
Salt and freshly ground black pepper

Rinse the short ribs in cold water to remove any bone fragments, pat them dry, and transfer them to a large shallow dish. Add the tablespoon olive oil, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and turn to coat, working the oil and spices into the meat with your hands. If you have the time, marinate for 20 minutes, or up to 12 hours in the refrigerator.
Coat a grill pan, griddle, or outdoor grill with cooking spray (or vegetable oil) and preheat to medium-high.
Add the ribs to the hot pan/grill and cook for 2 to 3 minutes per side, until browned and a meat thermometer registers 200 to 205 degrees.
To make the tostada shells, preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
Arrange the tortillas on the prepared pan, spray with cooking spray, and season with salt. Bake for 5 to 7 minutes, until crisp. Set aside.
Meanwhile, in a large bowl, whisk together the mayonnaise, chipotle chiles, sugar, and lime juice. Fold in the slaw mix. Season to taste with salt and black pepper.
Arrange the tortillas on a flat surface and top with the short rib meat, slaw, and radishes.