Subj : Tacos 'n Such - 07
To   : All
From : Dave Drum
Date : Mon Nov 07 2022 15:02:00

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
  
  Uncle Dirty Dave's Archives
 
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