Grilled Tablitas (Flanken-Style Short Ribs)

This recipe highlights the rich flavor of flanken-style short ribs, also known as "tablitas," with a vibrant and easy-to-do marinade. The secret to perfect tablitas is a slow and steady grilling process over B&B Charcoal briquets, which imparts a smoky, delicious crust while keeping the meat tender and juicy.

Yields: 4-6 servings

Prep time: 15 minutes

Marinating time: At least 4 hours, or overnight

Cook time: 20-30 minutes

Ingredients

  For the marinade:

This is my fajita marinade that I always use in my fajita-style dishes. It works with all proteins: 

•     ½ cup chopped fresh cilantro

•     3 cloves garlic, chopped

•     ½ red onion, roughly chopped

•     2 tablespoons The Blaxican Fajita seasoning

•     ½ cup olive oil

•     4 tablespoons red wine vinegar

•     1 (12 oz) bottle of Dos Equis beer

  For the meat:

    3-4 pounds flanken-style beef short ribs (tablitas)

Instructions

  Prepare the Marinade: In a blender or food processor, combine the chopped cilantro, garlic, red onion, The Blaxican Fajita seasoning, olive oil, and red wine vinegar. Blend until the mixture is a smooth paste.

  Add the Beer: Pour the Dos Equis beer into the blender with the paste. Pulse a few times to combine, but do not overmix. The beer will give the marinade a light, tangy effervescence.

  Marinate the Tablitas: Place the flanken-style short ribs in a large, resealable bag or a non-reactive baking dish. Pour the marinade over the meat, ensuring all pieces are well-coated. Squeeze out any excess air from the bag and seal it. Refrigerate for at least 1 hour. For best results, do not marinate too long, as this will cause the meat to become tough.

  Prepare the Grill: Arrange B&B Charcoal briquets in a grill for two-zone cooking—a hot side for searing and a warmer side for slower cooking. Light the briquets and let them burn until they are covered in a light gray ash.

  Grill the Tablitas: Remove the tablitas from the marinade, letting any excess drip off. Place the meat on the hot side of the grill and sear for 2-3 minutes per side to develop a nice crust.

  Slow Cook: Move the tablitas to the warmer side of the grill, away from direct heat. Close the lid and continue to cook for 8-10 minutes, flipping occasionally, until the meat is tender and cooked to your desired doneness. The cooking time will vary depending on the thickness of the ribs.

  Rest and Serve: Once cooked, transfer the grilled tablitas to a cutting board. Let them rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful result.

 

Serving Suggestions:

Serve the grilled tablitas with fresh salsa, guacamole, and a squeeze of lime. They also pair wonderfully with classic side dishes like grilled corn on the cob, Mexican rice, or a simple avocado salad. Enjoy this recipe, but what are tablitas called in your culture?