Chili Tortilla Crisp with Roquefort Cheese Polenta & Short Ribs

Makes 18–20 bites.


Chili Short Ribs:

  • 3 lb. boneless beef short ribs, cut into 4-ounce portions
  • 3 c. mojo
  • 3 cloves garlic, chopped
  • 1 tsp. chopped fresh cilantro
  • 1 qt. water
  • 1/2 c. chili powder
  • 1/2 c. jalapeños, split, seeded and rough chopped
  • 1 tsp. crushed red pepper flakes
  • 1/4 c. fresh orange juice
  • 2 Tbsp. fresh lemon juice

Roquefort Cheese Polenta:

  • 2 c. chicken stock
  • 1 c. dry polenta
  • 3/4 c. milk
  • 4 oz. Roquefort cheese (or other strong blue-veined cheese), crumbled

Chili Crisps:

  • 2 (12") flour tortillas
  • 2 tsp. chili powder
  • 2 tsp. olive oil   


Chili Short Ribs:

Preheat the oven to 350° F.

In a wide stockpot or dutch oven, combine all ingredients. Make sure the pot is deep enough so the short ribs can be fully submerged in the liquid. Cover the pot. Bake the short ribs for about 3 hours, or until the meat is tender. Remove from the oven.

Remove the short ribs from the braising liquid and cover to keep them warm. Remove fat from the surface of the cooking liquid and discard. On the stovetop over high heat, reduce the liquid until approximately 1-1/4 cups remain (about 20 minutes), then pour it through a fine-mesh strainer, discarding the solids. Return the short ribs and the reduced sauce to the stockpot or dutch oven; coat the short ribs with the sauce Increase the oven temperature to 425° F and bake uncovered for 10 minutes, until the short ribs are heated through and slightly glazed. Set aside until ready to serve.

Roquefort Cheese Polenta:

Pour chicken stock into a saucepan and bring to a boil. Slowly pour in the polenta while stirring vigorously. Cook for a few minutes, then stir in milk. Reduce heat to low, cover, and simmer for about 5 minutes, until thick. Stir Roquefort into the polenta until it has melted.

Chili Crisps:

Preheat the oven to 250° F.

Cut each tortilla into 1-1/2-inch rounds. Combine chili powder, oil, and salt, and mix well. Brush tortilla rounds with chili mixture and place on baking sheets. Bake for 5 to 8 minutes, or until crisp. Remove and let cool.


Spoon a bit of polenta on each tortilla crisp and top with some shredded short rib.

Chef’s Notes:

The short ribs can be made ahead of time and reheated for serving. If you allow the short ribs to sit in the sauce, the meat will develop even better flavor.

In this preparation, the short ribs are braised in a dutch oven with citrus, cilantro, garlic, and jalapeño. The braising liquid is then reduced to make a flavorful glaze for the shredded beef, which is paired with creamy, earthy corn polenta.


This dish would be great to make with pork shoulder or pork butt

Best Season:

Fall and winter are great times of year for this item. Serve it at a party with margaritas or mojitos for a little extra punch

Photo & recipe courtesy of Chef Eric LeVine