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Cuisine : Latin American : Mexican : Main Dishes : Meat : : Chilayo - Pork Spareribs in a Ancho Guajillo Chile Sauce
Author: Simple Foodie

Chilayo

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Chilayo

Prep Time: 15 mins
Cooking Time: 45 mins
Servings: 6

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Chilayo Recipe. A delicious dish from the Mexican state of Colima. Ancho and Guajillo Chiles are used to make a zesty and warm broth for delicious pork ribs.

Ingredients


Ribs
pork spareribs 2 1/2 lbs cut into 2 inch pieces
water 8 cups
salt 2 Tbsps
Sauce
ancho chile 2 seeded and deveined
guajillo chile 4 seeded and deveined
water 3 cups
garlic clove 2 crushed
onion 1/2 chopped
cumin 1 pinch
tomatillo 10 peeled and quartered


Directions

  1. In a stock pot place the pork spareribs, salt, and water. Cover and place over high heat to boil for 30 minutes.
  2. In a sauce pan place the ancho and guajillo chiles and cover with water. Bring to a boil and cook for 5 minutes. Remove from the heat and allow to cool for 5 minutes.
  3. Place the chiles and its cooking liquid in a blender.
  4. Add the garlic cloves, onion, and cumin. Liquify the mixture.
  5. Place the mixture over the ribs with the tomatillos and bring to a boil uncovered for 15 minutes.


Notes

Have your butcher cut the ribs into 2 inch pieces.


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