Short Rib Tostadas with Pineapple Salsa and Cotija
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Short Rib Tostadas with Pineapple Salsa and Cotija feature melt-in-your-mouth-tender meat paired with sweet and spicy fresh pineapple salsa and bursts of salty creaminess from Cotija cheese.
Short Ribs:
  • 2 tablespoons avocado oil
  • 2½ lbs (1.13 kg) bone-in beef short ribs
  • 1 medium red onion, chopped
  • 4 large cloves garlic, crushed or minced
  • 1 cup (240 ml) beef stock
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1½ teaspoons each cumin and Mexican oregano
  • 1 teaspoon chipotle chili powder
  • ¾ teaspoon salt
  • ½ teaspoon each coriander and allspice
  • ¼ teaspoon each cinnamon and black pepper
  • 1 whole dried guajillo chili pepper
Pineapple Salsa:
  • 2½ cups diced fresh pineapple (about ¼ of a medium/large-sized pineapple)
  • 1 jalapeno or ½ serrano, minced (more or less to taste)
  • 2 teaspoons honey
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon chipotle chili powder
  • ⅛ teaspoon salt
  • ½ cup chopped fresh cilantro
  • 8 small (5 to 6-inch) corn tortillas
  • 2 tablespoons avocado oil
  • 6 oz (170 g) Cacique® Mozzarella cheese, shredded
  • 4 oz (115 g) Cacique® Cotija cheese, crumbled
  • 4 tablespoons Cacique® Chipotle Mexican Style Sour Cream
  • Thinly sliced red onion, for garnish (optional)
  1. For the short ribs, turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and short ribs and cook until browned, about 3 to 5 minutes per side, flipping once. Transfer the ribs to a bowl and set aside for now.
  2. Add the onion and garlic and cook a couple minutes until they start to soften, stirring occasionally. Press “Cancel” to stop sautéing.
  3. Stir in the beef stock, vinegar, sugar, cumin, oregano, chili powder, salt, coriander, allspice, cinnamon, and black pepper. Add the browned short ribs and guajillo chili.
  4. Turn the pot on Manual, High Pressure for 42 minutes and let it do a natural pressure release.
  5. Use thongs to remove the meat, let it cool slightly, and then pull it off the bone and shred it. Drizzle a bit of the cooking liquid on the meat for flavor and to help keep it moist.
  6. For the pineapple salsa, stir together all ingredients, and then cover and refrigerate until ready to serve.
  7. For the tostadas, preheat the oven to 400F and line 2 large baking trays with foil. Lightly brush both sides of each tortilla with oil. Arrange the tortillas on the baking trays and bake for 8 minutes on the first side. Flip each tortilla over, bake 3 minutes more, and then sprinkle on the shredded mozzarella and bake until melted, about 2 minutes.
  8. To assemble, top each tostada with shredded meat, pineapple salsa, a sprinkle of Cotija, a dollop of chipotle sour cream, and a few slices of red onion. Serve.
Make-Ahead: The short ribs can be made up to 3 days ahead and stored covered in the fridge until serving.
Recipe by An Edible Mosaic™ at