agave short rib chilaquiles recipe


Cinco de Mayo is around the corner and that means there’s an enthusiastic and aggressive enjoyment of tequila shots, margaritas, and tacos. However, Miami Chef Adrianne is unleashing her Maximum Flavor on this must-try Mexican classic, Chilaquiles.



Combine these three recipes to create a flavour combo worthy of Cinco de Mayo!  Agave Glazed Short Ribs + Green Chile Queso Fundido + Pickled Red Onion







agave short rib chilaquiles close up




  • 1 1/2 lbs beef short ribs
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup agave syrup
  • 1 tablespoon garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon cayenne pepper




  1. Preheat oven to 325F. In a small bowl combine salt, black pepper, and red pepper flakes. Set aside.
  2. In another small bowl whisk agave, garlic, soy sauce, lemon juice and cayenne pepper.  Sprinkle ribs on both sides with salt mixture, then place on lightly oiled baking sheet. Cover tightly with aluminum foil.
  3. Bake ribs for 1 to 1 1/2  hours. Pull out and brush both sides with some of the agave glaze. Bake for an additional hour. Remove foil, brush with remaining agave glaze, and bake another 20 minutes.






Green chili queso fundidio in a small bowl




  • 1/2 jalapeno, seeded and roasted
  • 1 tablespoon yellow onion, chopped and roasted
  • 1 teaspoon garlic, minced
  • 1 teaspoon vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon cilantro
  • 1/4 teaspoon kosher salt
  • 1 tablespoon honey
  • 1/4 cup canola oil
  • 1/4 cup oaxaca or mozzarella cheese



  1. Preheat the oven to 450 degrees F.
  2. In a blender, make the green chili by combining jalapeno, onion, garlic, vinegar, lime juice, cilantro, salt, honey, and oil. Set aside.
  3. In small oven proof dish, bake mozzarella for 15 minutes or until bubbling.






pickled red onions in a mason jar




  • 1 tablespoon red onion, thinly sliced
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar



  1. In a small pot bring onion, vinegar, and sugar to a simmer. Cook for 5-7 minutes.
  2. 1 cup Corn Tortilla’s, quartered and freshly fried



To plate, place the corn tortilla on a clean work surface. Layer with agave glazed short rib, then add the queso fundido and green chile. Top with pickled onion and fresh cilantro and enjoy these delicious Agave Short Rib Chilaquiles!





Adrianne Calvo banner


On your next trip to Miami, make sure to stop in and check out Chef Adrianne’s Vineyard Restaurant & Wine Bar!


Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and has won numerous prestigious awards including Best Restaurant Miami and Best Chef Florida. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit


Christa Wilson

About the Author: Christa Wilson

Having found success in the real estate industry, Christa has always been passionate about connecting people to a lifestyle and community that inspires them live a life they love.  With her focus shifting to a growing family, Christa now splits her time managing the real estate business she shares with her dad and business partner, Mike Wilson, as well as her Editorial Assistant and Contributing positions with Stimuli.

Read more articles by Christa Wilson

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