Mexican Ribs Al Fresco Food

COSTILLAS DE PUERCO (MEXICAN PORK RIBS RECIPE)

Steps:

• Put ribs, salt, garlic cloves and onion in a pot. Cover with about 2 cups of water.
• Bring ribs to a boil then reduce heat to medium and simmer for about 35 minutes or until the water is gone.
• Once the water is gone. The ribs will continue to cook in their own fat,
• Let the ribs brown in their own fat.
• Put the chilies and tomatoes in a pot and cover with water.
• Bring to a boil over medium heat.
• Boil for about 10 minutes.
• Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender.
• Blend the salsa well.
• Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer.
• Salt the salsa and ribs to taste. Stir it. Let it come to a simmer. Then cover and reduce heat to low and let cook for 20 minutes.
• Serve with white rice and corn tortillas.

GUAJILLO-BRAISED BEEF SHORT RIB TACO

Steps:

• Preheat the oven to 325°F.
• Working in two batches if necessary to avoid crowding, lightly toast all of the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, until fragrant but not blackened. Set them aside on a plate.
• Heat 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When the oil is hot, working in batches to avoid crowding, add the meat and sear for about 3 minutes on each side, until the pieces have formed a uniformly browned crust. Add more oil to the pot as needed to prevent scorching. As the pieces are ready, set them aside on a plate.
• Add the onion to the same same pot over medium heat and cook, stirring occasionally, for about 5 minutes, until it starts to brown. Add the garlic and cook for an additional 2 minutes.
• Pour in the beer, add the toasted chiles, and turn down the heat to low. Simmer uncovered, stirring occasionally, for about 5 minutes, until the chiles have softened and are pliable. Remove from the heat and let cool.
• Transfer the contents of the pot to a blender and reserve the pot. Add the cumin, pepper, oregano, salt, and water to the blender and blend the mixture on high speed until smooth and the consistency of cream, adding more water if needed to thin the mixture a bit.
• Return the seared meat to the pot and pour in the chile mixture. Cover, transfer to the oven, and cook, stirring occasionally, for 3 to 4 hours, until the meat is fork-tender.
• Remove from the oven and, using tongs or a couple of forks, shred the meat in the pot. Taste and adjust the seasoning with salt if needed. Serve with the tortillas, onion, cilantro, salsa, and lime.