THURSDAY'S RECIPE: Braised Beef Ribs in Andean Adobo of Panca Chili and Pasilla Chili
- Chef Yerika
- 19 hours ago
- 3 min read
Latin American fusion with an Andean soul and Mexican roots
This dish represents the natural connection between two culinary worlds deeply linked by history, corn, fire and tradition: Peruvian Andean cuisine and ancestral Mexican cuisine.
The slow braising technique is reminiscent of traditional Mexican stews cooked in clay pots, while the use of ají panca, chicha, and fresh herbs adds the characteristic depth of Peruvian-Andean cuisine. The result is an elegant, warm, and contemporary dish, ideal for a modern Latin American concept in New York where tradition and fine dining casual can coexist naturally.
Dish Concept
The idea is to create an extremely tender and succulent rib, bathed in a deep, dark sauce made with:
Peruvian panca chili pepper.
Mexican pasilla chile.
reduction of purple corn drink and red wine.
warm Latin American spices.
Accompanied by:
rustic puree of Andean yellow potatoes.
Mexican-style roasted corn.
green oil of huacatay and epazote.
pickled onion with lemon and yellow chili pepper.
The dish maintains visual elegance but retains authentic and emotional identity.
Ingredients
For the ribs
2.5 kg of short ribs or American-style beef ribs.
Kosher salt.
Freshly ground black pepper.
2 tablespoons of vegetable oil.
For Andean-Mexican marinade
4 tablespoons of aji panca paste.
3 Mexican pasilla chiles.
2 guajillo chiles.
1 large white onion.
6 cloves of garlic.
2 roasted tomatoes.
1 tablespoon of tomato paste.
1 teaspoon of cumin.
1 teaspoon of Mexican oregano.
½ teaspoon of cinnamon.
2 bay leaves.
1 cup of red wine.
2 cups of dark beef stock.
1 cup of reduced purple corn drink.
1 tablespoon of grated piloncillo.
For Andean puree
1.5 kg of Peruvian yellow potatoes.
120g of butter.
150 ml of hot cream.
Sea salt.
White pepper.
For the roasted corn
2 fresh ears of corn.
Butter.
Smoked salt.
Lemon.
Latin Green Oil
1 cup of olive oil.
Fresh huacatay.
Fresh epazote.
Cilantro.
Salt.
Pickled onion
Sliced red onion.
Lemon juice.
Vinegar.
Salt.
Yellow chili pepper in thin strips.
Preparation
1. Prepare the chilies
Lightly toast pasilla and guajillo chiles on a griddle. Rehydrate for 15 minutes.
2. Prepare the marinade
Roast onion, garlic and tomato until you get deep and slightly smoky notes.
Liquefy:
rehydrated chilies.
ají panca.
roasted vegetables.
came.
spices.
tomato paste.
piloncillo.
until you obtain a silky and complex sauce.
3. Sear the ribs
Dry the ribs thoroughly and season them.
Seal aggressively until deep caramelization develops.
Withdraw.
4. Slow braising
In the same pot, lightly cook the marinade.
Add:
dark background.
purple corn drink.
laurel.
Return the ribs.
Cover and cook:
4 hours on low heat.
either
160°C oven for 3.5–4 hours.
The meat should detach smoothly but retain its structure.
Yellow potato puree
Boil the potatoes with their skins on.
Peel while hot and press.
Gradually incorporate butter and hot cream until you achieve a silky but rustic texture.
Roasted corn
Grill directly over a fire or griddle until caramelized.
Cut the grains and finish with butter, lemon, and smoked salt.
Green oil
Blanch herbs quickly.
Blend with oil and strain finely.
Fine Casual Elegant Plating
Base
Place a large spoonful of yellow potato puree.
Protein
On top, the glazed rib with its reduction.
Vegetables
Add charred corn around it.
Acidity
Finish with pickled onion.
End
Green oil dots and microgreens.
Flavor profile
The dish combines:
Mexican smoky depth.
warm sweetness of the panca chili pepper.
elegant acidity of the chicha.
fresh Andean herbal notes.
contemporary American honeyed texture.
It's comforting yet refined.
Note from Chef Yerika
Latin American cuisine has a natural connection between mountains, corn, chilies, and slow cooking. This dish seeks to unite the ancestral depth of Mexico with the warm elegance of the Andes, creating a contemporary yet deeply emotional experience.
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