• Tacos 'n Such - 07

    From Dave Drum@1:3634/12 to All on Mon Nov 7 15:01:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Encacahuatado De Costillas De Cerdo (Pork Ribs In Peanut-
    Categories: Pork, Chilies, Nuts, Vegetables, Herbs
    Yield: 6 servings

    3 tb Rendered lard; not
    - hydrogenated
    4 lb Pork spare ribs, baby back
    - ribs or shoulder; ribs
    - separated or shoulder cut
    - in 2" pieces
    33 g Guajillo chilies; stemmed,
    - seeded
    1 Chipotle or morita chile;
    - stemmed
    1 c Roasted unsalted peanuts;
    - more to serve
    1 (3") stick canela (Ceylon
    - cinnamon)
    +=OR=+
    1 (1") stick cassia cinnamon
    2 tb Raw sesame seeds
    1/2 ts Allspice berries
    1/2 ts Ground black pepper
    1/2 ts Cumin seeds
    1/2 lg White onion; chopped
    4 cl Garlic; chopped
    3 lg Roma tomatoes; chopped
    4 ts Kosher salt

    Heat 1 tablespoon lard in a large heavy pot over
    medium-high and, working in batches, cook ribs, meaty
    side down, until browned in spots on the meaty side
    only, about 6 minutes. If the ribs have a sharp curve,
    you might not get a lot of color, but even a little
    browning will add a lot of flavor. Transfer to a platter
    and set aside.

    Wipe out any burned bits from the pot, if necessary,
    then add chilies and cook, tossing frequently, until
    browned in spots and very fragrant, about 1 minute.
    Transfer to the jar of a blender.

    Add 1 tablespoon lard, the peanuts and canela to the
    same pot and cook, stirring frequently, until deep
    golden brown, 2 to 4 minutes. Add sesame seeds,
    allspice, peppercorns, and cumin, and cook, tossing
    frequently, until very fragrant, about 1 minute. Add
    remaining tablespoon lard, onion, garlic, tomatoes and
    salt, and cook, stirring occasionally, until onion is
    translucent and tomatoes begin to break down, 4 to 5
    minutes. Add 4 cups water, remove from heat, and scrape
    the bottom of the pan to get up any browned bits.

    Transfer mixture, in batches if necessary, to the jar of
    the blender with the chilies. Purée until completely
    smooth.

    Rinse and dry the pot, set it over medium-high heat and
    pour in peanut purée. Add ribs and accumulated juices,
    and bring to a boil, cover, reduce to a low simmer and
    cook, stirring occasionally, until the meat can easily
    be removed from the bones, 2 to 2 1/2 hours.

    Serve ribs generously bathed in the encacahuatado topped
    with chopped peanuts.

    By: Rick A. Martínez

    Yield: 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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