Preheat oven to 350° F.


Season short ribs with salt and pepper, and rub with flour.


In a Large Pujols Kitchen Caldero, add oil and onion, and sear short ribs on all sides.


Deglaze the juice by adding chicken stock and tomato paste into the pan with the seared short ribs.


Once the pan is deglazed, add the garlic, bay leaves, orange juice, carrots, celery, and beef bouillon cube.


Transfer the ingredients into a Pujols Kitchen Glass Casserole Dish, then cover with foil and bake for about 4 hours, or until tender.


Remove the short ribs from the braising liquid and let them cool (reserve ½ cup of braised liquid for masa).


Shred the short ribs.



In a bowl, grate all the root vegetables into a paste.


Add the salt and pepper, sazon, and braising liquid.


Spread a heaping spoonful of masa onto a banana leaf. Add a small amount of shredded beef on top.


Cover with more masa and fold the edges of the banana leaf around the mixture.


Wrap the mixture with parchment paper and tie with string.


Boil in a Large Pujols Kitchen Caldero for 20 to 25 minutes, or until masa is cooked through.





2 pounds of bone-in short ribs


Salt and pepper


½ cup of flour


3 tablespoons of olive oil for searing


1 large onion, diced


4 cups of chicken stock


8 ounces of tomato paste


5 garlic cloves, smashed


3 bay leaves


3 cups of orange juice


2 whole carrots, chopped


2 celery stalks, chopped


1 beef bouillon cube


Masa - Vegetable Mash:

2 cups of squash, grated


3 green plantains


4 cups of yautia (taro root)


1 small potato, grated


Salt and pepper to taste


¼ cup of sazon


½ cup of beef braised liquid

from filling






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