Chipotle short rib totchos can be made in the slow cooker, Instant Pot, or in the oven. These cheesy and spicy totchos are perfect for football playoff season snacks!
Tomorrow starts the return to reality around here. Mike and the kids’ winter break is over. Even though I am ready for the return to normalcy and routine, I am sad to part ways with the time off.
I got home from visiting my good friend in New York for the past three days. Did you follow along on Instagram? I ate everything from Murray’s Cheese Bar Buffalo Cheese Curds to Dominique Ansel’s Blooming Hot Chocolate and Cronuts.
We also walked the entire city of New York. So I am pretty sure I worked off everything I ate, except that last minute airport Shake Shack.
Should I do a recap of the neighborhoods and eateries we visited?
I am offering myself a little grace in the meantime. Tomorrow I can start eating all the green things. Today is for one last hurrah. Plus, my family’s beloved Chicago Bears are in the playoffs!
And, boy do I have an epic chipotle short rib totcho recipe for you.
These short ribs can be made on the stovetop and oven, the slow cooker, and the Instant Pot. It’s 4 short ribs cooked in a red chipotle enchilada sauce with a splash of beer. A perfect spicy crust forms on the exterior of the meat while the inside stays super tender.
Shred the meat the day of or the next day right before you prepare the totchos. After the tots are baked, add the toppings and cook until toasty and melted.
I also think that if totchos are not your jam, chipotle short ribs would make for great tacos or a burrito bowl topping. This time of year is great not only for healthy eating, but for inspired football apps and snacks.
Chipotle Short Rib Totchos
Chipotle crusted shredded short ribs that are cooked in the oven, slow cooker, or Instant Pot added to golden tater tots with lots of cheese and toppings.
Ingredients
- For the short ribs:
- 4, beef short ribs with the bone in
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 4oz light ale or beer (substituting beef stock is ok too)
- 1 tbsp canned chipotle in adobo liquid
- 2 chopped canned chipotle peppers
- 6oz canned red enchilada sauce
- For the Totchos:
- 32 oz frozen tater tots
- shredded chipotle short rib meat
- 1 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup shredded pepperjack cheese
- 3 green onions, chopped
- 1 tomato, diced
- 1/4 cup pickled jalapeño peppers
- sour cream
- 1 avocado, sliced
Instructions
- Season the short ribs on all sides with salt, pepper, cayenne and paprika. Heat oil in a medium deep sided oven proof skillet over medium/high flame.
- Sear the short ribs on all sides, until deeply browned. Remove from pan, transfer to plate.
- SLOW COOKER: Add short ribs to the slow cooker along with beer, adobo liquid, peppers, and enchilada sauce. Cover with lid and cook on high for 6 hours.
- INSTANT POT: You can saute the short ribs right in the pot over High. Do not remove the short ribs after searing. Press Cancel and then add the beer. Use a wooden spoon to scrape off all burnt bits. Add adobo sauce, chipotle peppers, and enchilada sauce. Secure lid and cook on high pressure for 90 minutes.
- OVEN: Preheat the oven to 375 degrees F. Deglaze the pan with beer, scraping off any burnt bits. Add adobo sauce, chipotle peppers, and enchilada sauce. Mix to combine. Return short ribs to the pot. Place pot in the oven for 2 hours.
- Let the ribs rest for 10 minutes then remove bones and shred.
- Bake the tots at 425 degrees F for 10-15 minutes until golden and crisp. top with cheeses and then the meat. Bake for another 7-10 minutes until the cheese is melted.
- Top with onions, tomatoes, jalapeño peppers. Serve with avocado and sour cream on the side.
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