Ingredients for the Marinade(Set up for 6lbs of Beef Short Rib)
8 Garlic Cloves
1 Large Red Onion
4 Tablespoons Ground Achiote or Annatto
1 Tablespoon Ground Cumin
3 Teaspoons Salt
4 Tablespoons Fresh Pineapple Juice
3/4 cup Dark Beer
Directions:
Combine ingredients in a blender and mix until a smooth paste.
Place the meat in deep dish pan and pour the marinade over the meat and make sure the meat is fully coated. Cover and put in the refrigerator for a minimum of 2 hour, but recommend a 24 hour marinade.
To cook pre heat your smoker to 250-275 degrees and take meat out of the refrigerator and allow to come to room temperature. Once the meat is at room temp, place in the smoker and cook for 6 hours or until falling apart or can easily be pulled apart. Wrap in foil and let rest for about 30 minutes. Pull apart meat and set aside.
For the Pickled Onions:
2/3 Cup Freshly Squeezed Lime Juice
1/4 Cup Olive Oil
1 Tablespoon Oregano
1 Teaspoon Salt
1 Red Onion cut into strips
In a medium bowl, mix ingredients well to incorporate and let stand for 30 minutes. They can also be made a day ahead.
To serve, get a tostada, add the refried beans, a couple avocado slices, a nice help of the smoked beef short rib, add the fried egg, drizzle the chipotle creama over the top and garnish with micro-greens.
Enjoy this dish with your favorite Bloody Mary for your next brunch.