Costillas de Puerco en Chile Guajillo y Chile Morita
Recipe by Veloute
1 package (11ish) dried chiles guajillo, stemmed, seeded, torn into pieces
6-8 chile morita, stemmed, seeded, torn into pieces
5 cups very hot water
8 garlic cloves, peeled
1 teaspoon dried Mexican oregano (or more to taste)
2 teaspoons fine sea salt (or more to taste)
8 ounces tomato sauce
4 pounds costillas de puerco (pork ribs cut into pieces)
1. Preheat oven to 450* F. Spread costillas on one layer on a jelly roll pan or another type that can be deglazed. Season with salt and pepper. Place in the oven and brown well (about 35 minutes).
2. Heat heavy large skillet over medium-high heat 2 minutes. Turn pan to low . Working in batches add chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes. I soak the chile guajillo in a separate bowl from the chile morita. Remove the chiles from the soaking liquid and place in a blender and dispose of soaking liquid.
3. Remove costillas from the pan(s) and deglaze pan(s) with 1/2 to 1 cup water or as much as needed. Set aside.
4. Puree the chiles guajillo, garlic, salt, Mexican oregano with the deglazed liquid in a blender. Add as much tomato sauce as needed to reduce the spiciness. Taste for seasoning.
5. Preheat oven to 300*F. Sauté the chile mixture in a dutch oven or another oven safe pan with lid. Bring to a boil. Taste for seasoning. Add the meat making sure that each piece is at least partially covered with the sauce. Cover the pan with parchment paper, top with the lid and place in the oven.
6. Braise until the meat is tender 1-2 hours stirring occasionally. You may need to add additional water to keep the majority of the ribs at least partially covered. If the liquid is too thin after braising, remove the meat and reduce the sauce until it coats the back of a spoon.
Serve with rice, beans, corn tortillas and avocado.
Edited to add that like most braised dishes these are best when made a couple of days before eating. To reheat I slowly simmered them on the stove for an hour.
Last edited by
Veloute on September 9th, 2007, 10:25 am, edited 2 times in total.