Costillas con Salsa Roja Receta YouTube

Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) Recipe by

Transfer the chilies and tomatoes to a blender. Add the onion, garlic cloves and 1 1/2 cups of the water used to boil the chilies to the blender. Blend the salsa well. Strain the salsa over the ribs using a mesh strainer. Use a spoon to help push the salsa through the strainer. Salt the salsa and ribs to taste.

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Directions. Season the ribs generously with salt, pepper and garlic powder on all sides, set aside. Preheat 3-4 tablespoons of oil to medium heat for a few minutes. At the same time, to a 5 quart pressure cooker, add the beef broth, Maggi sauce, bay leaves, onion, garlic, salt and pepper. Heat to medium/low.

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Saute for 3 minutes. Add the tomatillos and chile negro. Saute for another 3-4 minutes. Pour in enough water to cover ingredients. Bring up to a simmer and cook for 7-8 minutes. Remove from heat and let sit for 10 minutes. While the salsa ingredients cool, heat 2 tablespoons of oil in a large saute pan to medium heat.

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Drain rice in a fine mesh strainer, and rinse under cold water, stirring with a large spoon, about 45 seconds to stop the cooking; set aside. Dry Dutch oven with a clean kitchen towel and heat.

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Add the beef broth and water. Cover the pan and reduce the heat to medium-low and cook for about 3 hours. Check often during the cooking process and add more water, if necessary. Transfer the short ribs to the slow cooker. Add the onion mixture, cumin, achiote, bay leaves and hogao. Stir well and cook for 5 minutes more.

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First season the beef ribs with salt and pepper, and then in a large frying pan heat two tbsp. of oil and brown the ribs well on all sides. Remove from the pan and place in the bottom of the roasting tray so they are only one layer deep. De-glaze the pan with a little of the sherry and pour over the ribs. Mix together the remaining sherry.

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Directions. 1. Add all of the ingredients for the marinade into the blender or food processor. Pulse to blend for a coarse finish or blend on high for a smoother sauce. Taste for salt. 2. Place beef in a heavy storage bag or in a baking dish. Pour the marinade over the beef to coat evenly.

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Preparation. Apply the olive oil to the ribs then sprinkle rub onto the meat, both sides. Refrigerate several hours to allow the flavors to absorb. Heat the grill to medium high (350 - 375 degrees) and grill over direct heat 2 - 3 minutes, turn and grill 2 minutes. I served these with Frida Kahlo's Zucchini Salad.

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Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture.

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Combine salt, ground black pepper, and lemon zest in a small bowl. Rub the salt mixture all over the ribs. Marinate the meat overnight in the fridge to maximize the flavor, but if you're short on time, let the ribs soak in the dry rub for at least an hour before cooking. Preheat the oven to 375 degrees.

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Season with extra fresh cracked pepper. Let sit for 20 minutes. Preheat 4 tablespoons of oil to medium heat in a deep skillet for 3-4 minutes. Sear the ribs on all sides for 3-4 minutes per side. Pour in the 2 cups of beef broth or water to the skillet. Cover and reduce heat to medium/ low.

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Instructions. On a baking dish, add tomatillos, onion, serrano chiles, and garlic cloves. Add 2 tablespoons olive oil. Mix to coat all the ingredients. Place under the broil for 8-10 minutes, or until everything is roasted. Add the tomatillos, onion, serrano chiles, and garlic cloves to a blender.

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Generously sprinkle the meat on all sides with salt and pepper. Lay the short ribs on the grill or large skillet on the stovetop and sear on all sides, until richly browned, 4 or 5 minutes. Remove to a baking sheet. Heat canola oil in a large (7- to 8-quart) Dutch oven over medium heat. Add chiles and toast for 1 to 2 minutes, stirring.

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Add the ½ head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes. After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling. Cook until nicely browned. Pour the salsa over the ribs.

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In a saucepan over moderate heat, dry-roast the maguey or agave leaves. Transfer to the roasting pan on the steamer and top with 2 cactus paddles. Place the ribs with the marinade on top and cover.

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Roast for 8-10 minutes. Remove baking sheet from oven and transfer the tomatillos, serrano peppers and any juice that leaked to the blender. Add the onion, garlic, cilantro, chicken bouillon and water to the blender. Blend for 30 seconds or until smooth. Set the salsa aside. Season the ribs with the garlic salt.