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Tex-Mex Tidbits
RecipeBeef Cuts
Tex-Mex Tidbits
Red pepper and vinegar-marinated and grilled beef short ribs.
Yield: 24 appetizers
1. Cut each rib across bone into 1/2-inch pieces.
Beef Short Plate, Short Ribs, trimmed (IMPS/NAMP 123A)7 1/2 pounds
2. Combine oil, ketchup, vinegar, cilantro, red pepper flakes, hot pepper sauce, salt and black pepper; reserve 1 cup. Pour remaining marinade over ribs. Refrigerate 8 to 24 hours.

3. Remove ribs from marinade; discard marinade.

4. For each serving: Grill 4 rib pieces to medium-rare, about 4 minutes, basting with reserved marinade and turning once.

5. Plate ribs.
Olive oil3 cups
Ketchup3/4 cup
Red wine vinegar1/3 cup
Cilantro, chopped3 ounces
Red pepper flakes1 - 2 tablespoons
Hot pepper sauce1 - 1 1/2 teaspoons
Ground black pepper1 teaspoon
Salt1 teaspoon

Nutrition information per serving: 281 calories; 23 g fat(6 g saturated fat; 14 g monounsaturated fat); 49 mg cholesterol; 132 mg sodium; 1 g carbohydrate; 0.1 g fiber; 16 g protein; 3.5 mg niacin; 0.2 mg vitamin B6; 1.8 mg vitamin B12; 1.9 mg iron; 11.8 mg selenium; 4.2 mg zinc; 62.6 mg choline.
This recipe is an excellent source of protein, vitamin B12 and zinc; and a good source of niacin, vitamin B6, iron, selenium and choline
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