Chilayo
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewChilayo 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.
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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.
