Chile-Braised Spareribs from the Huasteca from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarel
The well-loved Mexican technique of cooking meat by starting it in a small amount of liquid and letting it brown in its own rendered fat after the water evaporates isn’t familiar in this country....
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Tongs
- Mixing bowl
- Measuring cup
- Blender
- Saucepan
- Wooden spoon
Ingredients
- 5 cloves
- 5 garlic cloves
- 4 cups Basic Pork or Chicken Stock, heated
- 4 ancho chiles, stemmed and seeded
- 1 cup boiling water
- 1½–2 teaspoons salt, or to taste
- 2 pounds meaty pork spareribs, chopped into 2-inch lengths
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