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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