[CH] Huasteco 3

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Anne Fried: "[CH] Pepper Butter -Recipe"
• Previous message: Jim Weller: "[CH] Huasteco 2"

And as a bonus....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Braised Pork Ribs (Adobo Huasteco)
Categories: chilies, mexican, pork, ribs
  Servings: 4

      1 c  water
      2 lb pork spareribs, cut
           crosswise into 2-inch
           pieces
           Kosher salt
      4 c  chicken stock or canned
           low-sodium broth
      4    ancho chiles, stemmed and
           seeded
      5    whole cloves
      5    unpeeled garlic cloves

MAKE AHEAD: The ribs can be refrigerated for up to 5 days.

SERVE WITH Steamed rice and corn tortillas.

Bring the water to a boil in a large heavy casserole. Season the
spareribs with 2 teaspoons of salt. Add them to the casserole and cook
over moderate heat, stirring occasionally, until the water has
evaporated and the ribs have rendered some of their fat, about 30
minutes. Continue to cook the ribs, turning occasionally, until browned
and crisp, 10 to 15 minutes longer.

Meanwhile, bring the stock to a boil in a medium saucepan over high
heat. Remove from the heat. Heat a medium cast-iron skillet or griddle.
Add the ancho chiles and cook over moderate heat, pressing lightly with
a wooden spoon, until pliable and slightly blistered, about 30 seconds
per side. Add the chiles to the hot stock and let stand until softened,
at least 20 minutes.

Scatter the cloves in the same skillet and cook until fragrant, 15 to 20
seconds. Transfer to a plate to cool, then grind to a powder.

Scatter the garlic cloves in the skillet and cook over moderately low
heat, turning, until softened throughout and browned in spots, about 15
minutes. Transfer the garlic to a plate and let cool slightly, then peel
the cloves.

Transfer the ancho chiles and 2 cups of their broth to a blender. Add
the ground cloves and the roasted garlic and puree until smooth.

Pour the ancho sauce and the remaining ancho broth over the ribs in the
casserole and bring to a boil, scraping up any browned bits from the
bottom of the pot. Cover partially and simmer over moderately low heat
until the meat is tender and the sauce has reduced to 2 cups, about 45
minutes. Season with salt and spoon off some of the fat from the sauce.
Transfer the ribs and sauce to a deep platter and serve.

This easy but intensely flavored dish was created by Santa Marma de
Guadalupe Armenta, a stellar cook in the town of Los Naranjos, near
Tuxpan. This area is in Huasteca, the pre-Columbian domain of the
Huastec Indians, which lies in the northeast corner of the state of
Veracruz.

WINE RECOMMENDATION: All that's needed with these rich ribs is a rich
dark beer with a hint of hoppy bitterness for contrast, such as Dos
Equis or Carta Blanca.

Zarela Martinez


MMMMM-------------------------------------------------

                                                Jim in Yellowknife

• Next message: Anne Fried: "[CH] Pepper Butter -Recipe"
• Previous message: Jim Weller: "[CH] Huasteco 2"