Beef
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Smoked Dino Rib Tostones with Elote + Poblano Crema
Prep
cook
total
Crispy tostones loaded with smoky shredded beef ribs, guacamole, street corn elote, and creamy poblano crema.
These beef ribs are so good they’ll have you screaming and dancing like Taron Egerton in Apex! 🔥
Ingredients
🥩 For the beef:
- 1 rack beef plate ribs (Dino bones)
- Worcestershire sauce (binder)
- Spanglish Asadero Tex-Mex seasoning
- Coarse ground black pepper
- Plantains
🌽 Elote:
- 4 Ears Corn
- 2 cups Shishito peppers
- 6 Mini sweet peppers
- 1–2 poblano peppers
- 1/2 cup Cilantro, chopped
- Juice of 2 limes
- Cotija cheese
- 2-3 tbsp Spanglish Asadero Elote seasoning
🥑 Guacamole:
- 3 avocados
- 1 Roma tomato, diced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Spanglish Asadero Garlic Salt seasoning
Poblano Crema:
- 1 roasted poblano
- 2 cloves roasted garlic
- 1 cup Mexican crema
- Juice of 1 lime
- ¼ cup cilantro
- Spanglish Asadero Garlic Salt seasoning
Tex-Mex
Directions
- PREP THE RIBS
Coat beef ribs with Worcestershire sauce, then season heavy with Spanglish Asadero Tex-Mex seasoning and coarse ground black pepper.
- SMOKE
Smoke at 275°F indirect until probe tender (~203°F internal), about 6–7 hours.
- REST & SHRED
Rest 30 minutes, remove bones, and shred beef.
- ROAST THE VEG
Char corn, shishitos, mini sweet peppers, and poblanos until blistered.
- MAKE THE POBLANO CREMA
Blend roasted poblano, garlic, crema, lime juice, cilantro, and Spanglish Asadero Garlic Salt seasoning until smooth.
- MAKE THE ELOTE
Cut corn off the cob and mix with diced peppers, cotija, cilantro, Spanglish Asadero Elote seasoning, and a spoon of poblano crema.
- MAKE THE GUACAMOLE
Mash avocados with tomato, onion, garlic, jalapeño, cilantro, lime juice, and Spanglish Asadero Garlic Salt seasoning.
- TOSTONES
Fry plantains, smash flat, then fry again until crispy and golden.
- BUILD
Tostones → guacamole → shredded beef ribs → elote → poblano crema → cotija → cilantro → squeeze of lime
