Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, costillitas de puerco en salsa roja (spare ribs in red sauce). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) is something which I’ve loved my entire life. They’re fine and they look fantastic.
Great recipe for Costillitas de Puerco en Salsa Roja (spare ribs in red sauce).. Pour over your spare ribs evenly (you can strain the Chiles. Costillas de Cerdo en Salsa Roja.
To begin with this recipe, we have to prepare a few ingredients. You can cook costillitas de puerco en salsa roja (spare ribs in red sauce) using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Costillitas de Puerco en Salsa Roja (spare ribs in red sauce):
- Prepare 3 lbs spare ribs
- Prepare 8 Chile Guajillo or California
- Get Salt
- Make ready Pepper
- Get 1/8 tablespoon cumin
- Get 1/3 cup water
- Get 1 garlic clove
Carne y Costillas de Puerco en Salsa de Jauja Cocina Mexicana. Carne y costillas de puerco suavecitas y jugosas. Costillitas de Puerco en Salsa Roja (spare ribs in red sauce) by Rosa De Santiago Duenas; Pork Ribs in Tomatillo Sauce (Costillas de Puerco en Salsa Verde) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Place a paper towel or kitchen towel in one hand (or use tongs) and grab cactus paddle by the bottom.
Steps to make Costillitas de Puerco en Salsa Roja (spare ribs in red sauce):
- Rinse your spare ribs, and slice in between the bones
- Heat your skillet/pan, place your spare ribs on medium heat and cover.
- Once they start releasing their natural juices add salt and pepper to taste (this is where they will absorb the flavor) and the 1/8 TBS of cumin, cover and let it release all the juices until it dries up on its own
- Now the natural grease will release and you need to stir occasionally so they can stir fry for a bit. (Until browning and kind of crisp on the edges)
- Boil water, add your 8-10 chiles guajillo or California then blend together with that same water, add salt, and 1 garlic clove to blend fully.
- Pour over your spare ribs evenly (you can strain the Chiles mixture of you don't like those bits on it)
- Cover and let it simmer on medium low for another 10 mins.
- Serve hot and enjoy it paired with a green salad and Spanish rice.
Tender cuts of pork in a red chile sauce. We're still on a Mexican food theme of late without realizing it until I did this post. Once Hatch chiles make their appearance, we get a real hankerin' for southwestern cuisine and Mexican food. Carne y Costillitas de Puerco en Salsa Verde. Carne y Costillitas de Puerco en Salsa Verde con Nopales de Jauja Cocina Mexicana™.
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