Latest news with #AndrewMuñoz
Los Angeles Times
09-08-2025
- General
- Los Angeles Times
Moo's Craft BBQ Fire-Roasted Salsa Verde
30 minutes Makes about 2 cups Print Recipe Print Recipe Aug. 8, 2025 Michelle Muñoz likes a tangy and acidic fire-roasted salsa to cut through the lushness of barbecue meat she and her partner and husband Andrew Muñoz serve at L.A.'s Moo's Craft Barbecue. To achieve this, she works charred tomatillos, serrano chiles and chiles de árbol into a green salsa that is perfect for making tacos with the couple's barbecue beef ribs (get the rib recipe here) or with just about anything you can think of that needs an extra kick. Watch Michelle and Andrew Muñoz make their beef ribs adapted for home ovens and the fire-roasted salsa in the Times Test Kitchen for our 'Chef That!' series. Watch Michelle and Andrew Muñoz of Moo's Craft BBQ make oven-roasted barbecue beef ribs. 1 Heat a cast-iron skillet over medium-high heat and put the tomatillos in the hot pan. Blister the tomatillos until they soften and have charred spots all over, 10 to 15 minutes, flipping regularly with tongs. Remove from the pan and set aside, covered, in a large bowl. 2 Add the serrano chiles to the hot pan and char on all sides, rotating with tongs, about 4 minutes. Set aside with the tomatillos to cool slightly. 3 Toast the chiles de arbol in a dry skillet over medium heat, until aromatic and slightly darkened, about 30 to 45 seconds. Keep an eye on them and stir as needed — they can burn quickly and turn bitter. 4 Put the roasted tomatillos and serrano chiles, chiles de arbol, onion, cilantro, garlic and salt in the bowl of a food processor. Blend until it's a well-incorporated chunky mixture. Taste and add salt if necessary. Use immediately or store in the refrigerator for up to 3 days; you also can freeze it.
Los Angeles Times
06-08-2025
- Lifestyle
- Los Angeles Times
Chef That! Moo's Barbecue Beef Rib tacos and Fire-Roasted Salsa
Beef ribs, says Andrew Muñoz, co-founder with wife Michelle Muñoz of Moo's Craft Barbecue, are a Saturday special at their Lincoln Heights restaurant. 'We can't make enough of them,' he says. Those ribs are cooked in a smoker customized for the Moo's team over California white oak. But the couple has developed this home-cook recipe that, as they demonstrated in the Times Test Kitchen, produces beautifully burnished ribs in an ordinary kitchen oven. 'We realize not everyone has a smoker,' says Michelle Muñoz, 'but everyone has an oven.' And, yes, Andrew Muñoz adds, you can get bark — that layer with earthy smoky notes — on these beef ribs in the oven.' These ribs are terrific sliced (across the grain) right off the bone and served with traditional barbecue sides, but Michelle and Andrew Muñoz often like to let the ribs cook a little longer and then shred the meat for tacos. Michelle makes fire-roasted salsa with tomatillos, serranos and chile de árbol, but you can use any salsa you like.
Los Angeles Times
06-08-2025
- Entertainment
- Los Angeles Times
Chef That! Beef Ribs with Michelle and Andrew Muñoz
At Moo's Craft Barbecue, Michelle and Andrew Muñoz prepare beef plate ribs on their smoker. They show us how to get extra-flavorful ribs from the kitchen oven. Then they turn that into tacos served with roasted tomatillo salsa. Get the recipe for barbecue beef ribs and tomatillo salsa.
Los Angeles Times
26-07-2025
- Lifestyle
- Los Angeles Times
Andrew and Michelle Muñoz's Barbecue Beef Ribs
Beef ribs, says Andrew Muñoz, co-founder with wife Michelle Muñoz of Moo's Craft Barbecue, are a Saturday special at their Lincoln Heights restaurant. 'We can't make enough of them,' he says. Those ribs are cooked in a smoker customized for the Moo's team over California white oak. But the couple has developed this home-cook recipe that, as they demonstrated in the Times Test Kitchen, produces beautifully burnished ribs in an ordinary kitchen oven. 'We realize not everyone has a smoker,' says Michelle Muñoz, 'but everyone has an oven.' And, yes, Andrew Muñoz adds, you can get bark — that layer with earthy smoky notes — on these beef ribs in the oven.' These ribs are terrific sliced (across the grain) right off the bone and served with traditional barbecue sides, but Michelle and Andrew Muñoz often like to let the ribs cook a little longer and then shred the meat for tacos. Michelle makes fire-roasted salsa with tomatillos, serranos and chile de árbol, but you can use any salsa you like.
