Whitetail Short Ribs | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 3 poblano chiles
• 1 tablespoon olive oil
• 4 cloves garlic, halved
• 1 large red onion, chopped
• 2 tomatillos, shucked, stemmed and quartered
• 3/4 cup 2% milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup Mexican crema
• About 2 1/2 pounds whitetail short ribs (12 ribs) cut into pairs of ribs (or beef short ribs, but cook them 30 minutes longer)
• 1 dried Pasilla chile, ground in a food processor or coffee grinder
• Kosher salt
• 2 tablespoons canola oil
• 1 to 2 bottles of Mexican beer (I used Victoria)
• 1 large butternut squash
• Extra virgin olive oil
• 12 prepared sopes
• About 4 ounces queso fresco, crumbled
• Lime wedges for garnish