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
In a stock pot place the pork spareribs, salt, and water. Cover and place over high heat to boil for 30 minutes.
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.
Place the chiles and its cooking liquid in a blender.
Add the garlic cloves, onion, and cumin. Liquify the mixture.
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.