Food is a journey and a memory. One of the most memorable culinary moments in my life was when I first tasted tablitas at a small restaurant in Laredo, Texas, near the Mexican border. The smoky flavor of tender, grilled beef ribs, combined with Latin spices and a strong grilling sensation, made me fall in love with this dish. Since then, I’ve been experimenting with the tablitas recipe at home.
In this article, I’ll share a tablitas recipe I’ve practiced for years, complete with tips, personal experiences, nutritional information, and FAQs. Let’s get started slowly.
What Are Tablitas?
Tablitas are Mexican-style short ribs (cross-cut ribs) or “flanken cuts” that are grilled over coals or a grill. The word “tablitas” means “small planks” in Spanish, referring to the long, flat shape of these ribs.
This beef rib dish is often found at Mexican-American barbecues, especially in South Texas. What makes it unique is its simple yet potent blend of spices. These include salt, black pepper, garlic powder, lime juice, and sometimes a touch of cumin or oregano.
Personal Experience: Trying a Tablitas Recipe at Home
When I first tried making tablitas at home, I marinated the meat for too long, resulting in a somewhat dry texture. After some experimentation, I discovered that marinating for just 1-2 hours is sufficient to bring out the flavors without compromising the tenderness of the meat.
I also learned that the key to delicious tablitas isn’t just marinating, but also grilling: using high heat and a short time to create a crispy outer crust and a juicy interior.
Ingredients:
- 1 kg beef ribs, flanken-style (tablitas cut)
- 4 cloves garlic, finely chopped
- 1 tsp sea salt
- ½ tsp coarse black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano (optional)
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Lime slices and cilantro for garnish
How to Make It
- Prepare the Marinade: In a large bowl, combine the garlic, salt, black pepper, cumin, oregano, soy sauce, lime juice, and olive oil.
- Marinate the Ribs: Place the tablitas in the bowl. Toss until the ribs are coated. Cover and refrigerate for 1–2 hours. Don’t overcook, to keep the meat juicy.
- Heat the Grill: Use a charcoal or gas grill. Heat until very hot (around 230–260°C).
- Grilled Tablitas: Grill the ribs for 4–6 minutes per side, until they develop a crispy crust and develop a fragrant grilling aroma.
Just check this video for easy to follow tablitas step by step
Serving Suggestions for Tablitas
- Serve hot with lime wedges, a sprinkle of cilantro, and sides like guacamole or fresh salsa.
Tablitas Recipe Tips and Variations
- Charcoal Grill for Authentic Flavor: If you opt for this method, use hardwood charcoal for a naturally smoky, authentic Mexican flavor.
- Add Chili Powder: For a spicy version, add chili powder or smoked paprika to the marinade.
- Fusion-Style Tablitas: Try an Asian twist by adding a splash of hoisin sauce or sweet soy sauce.
- Salsa Verde Topping: This recipe is delicious topped with fresh salsa verde after grilling.
🍽️ Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Fat | 28 g |
| Protein | 38 g |
| Carbohydrates | 3 g |
| Sodium | 720 mg |
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FAQs about Tablitas Recipe
How are tablitas different from regular short ribs?
Tablitas use a flanken cut (across the bone) so the ribs are flatter and cook faster on the grill. Western-style short ribs tend to be thick-cut and slow-cooked.
Can I use an oven?
Yes, but the results won’t be as authentic as grilling. Use the oven broiler on high heat and grill for 4–6 minutes per side.
Can I marinate overnight?
Not recommended. Marinating too long with lime can make the meat too acidic and tough.
What are the best accompaniments for tablitas?
- Mexican rice
- Elote (grilled sweet corn with mayo and cheese)
- Guacamole or pico de gallo salsa
- Warm corn tortillas
Conclusion
Trying a tablitas recipe at home is a fun way to bring a delicious Mexican flair to the table. This recipe is easy to make, rich in nutrients, and perfect for sharing with family or friends at a weekend barbecue.
To me, tablitas are more than just a dish; they’re warm memories of culture, friendship, and successful kitchen experiments. If you haven’t tried them, it’s time to fire up the grill and create your own version.
Referensi
- García, L. (2021). The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Harvard Common Press.
- Bon Appétit Test Kitchen (2020). “What Is Flanken Cut and How to Cook It.” Bon Appétit.
- Serious Eats (2018). “Grilled Beef Short Ribs (Tablitas Style).” www.seriouseats.com
- The author’s personal experience while living in Laredo, TX (2016–2018).
Tablitas Recipe: Mexican-Style Grilled Beef Ribs
Print RecipeIngredients
- 2.2 lbs (1 kg) beef short ribs (flanken-style, tablitas cut)
- 4 garlic cloves, finely chopped
- 1 tsp sea salt
- ½ tsp coarse black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano (optional)
- 2 tbsp soy sauce
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Lime wedges & chopped cilantro for garnish
Instructions
Prepare the Marinade:
In a large bowl, mix garlic, salt, pepper, cumin, oregano, soy sauce, lime juice, and olive oil.Marinate the Ribs:
Add the tablitas to the bowl and toss well to coat. Cover and refrigerate for 1–2 hours. Avoid over-marinating.Preheat the Grill:
Use a charcoal or gas grill and heat to high (450–500°F / 230–260°C).Grill the Ribs:
Grill tablitas for 4–6 minutes per side, until well-seared on the outside and juicy inside.Serve:
Plate the ribs hot with lime wedges and chopped cilantro. Enjoy with salsa, rice, or tortillas.
