If you visit Al & Bea's, the bean and cheese burrito is your requisite order: Smooth-as-lava refried beans, mixed with gooey cheddar cheese, and red or green chile are all wrapped in a tender flour tortilla.
Remove and discard seeds and ribs.. Place chile mixture and tomatoes in a large saucepan and add just enough water to cover.Bring chile mixture to a boil over high; reduce heat medium, and simmer, adjusting heat to maintain a simmer, for 10 minutes.
Remove pan from heat, cover, and let soak until chiles feel soft and pulpy, about 10 minutes..Drain chile mixture, reserving 2 cups cooking water.Place chile mixture, reserved 2 cups cooking water, and garlic in a blender, and remove center piece to allow steam to escape.
Process until smooth, about 1 minute.Set chile puree aside.. Heat oil in a medium deep skillet over medium-high.
Add onion wedges to skillet, cut sides down, and cook, undisturbed, until underside starts to brown, about 2 minutes (you will discard the charred onion, but it will impart lots of flavor).
While onions cook, toss short ribs with 2 1/2 teaspoons of the salt in a medium bowl..The one thing you should.
serve alongside your white peaches and Moscato?Cream.. "That would be awful," Henry warns.
"Then you're muddying the waters…Sometimes it's just about putting things together that are unbelievably simple.You pay more attention to them and you get more out of them."4 side dish servings.
(Editor: Magnetic Bins)