Welcome back food family!
What are you making for dinner tonight? Here’s an idea.
And yes ... it turned out delicious! 😋
Servings: 8
Salsa Ingredients:
6 Guajillo Peppers
8 De Arbol Peppers
2 Garlic Cloves
1/4 pc Onion
2 Tomatoes quartered
6 Tomatillos quartered
Salt and Pepper to taste
Other Ingredients:
2 lbs Pork Rib Tips
1 lbs Fresh Cactus, thorns removed, sliced, cooked, rinsed and drained (can also use bottled or canned)
2 tbs Oil (Canola, Vegetable or Avocado)
Instructions:
1-In a pan over medium heat add a tablespoon of oil. Once hot add the guajillo peppers, de arbol peppers, garlic and onion. Keep stirring approximately 3 minutes being careful not to burn the peppers or the sauce might turn out bitter. Remove and set aside.
2-In the same pan now add the tomatoes and tomatillos. Keep stirring until soft and fully cooked. Approximately 15 to 20 minutes. Set aside.
3-Add the roasted vegetables to a blender. Blend into a smooth salsa consistency. Set aside.
4-Add another tablespoon of oil to the pan over medium heat. Add the rib tips to the pan. Keep stirring for about 10 minutes or until the ribs are lightly seared. Cover the pan. Lower the heat to low. Let the ribs cook for about 15 to 20 minutes or until they have released its juices.
5-Uncover the pan. Increase the heat to medium high. Keep stirring the ribs until nice and toasty. Approximately 10 to 15 more minutes.
6-Move the ribs to the sides of the pan. Carefully remove any access meat fat only leaving about one tablespoon. Pour the salsa to the center of the pan to fry. Be careful with splatters. Stir the salsa and mix with the ribs. Add the cactus. Salt and pepper to taste. Keep stirring to mix with the salsa. Cover the pan. Lower the heat to low. Let it simmer for about 5 minutes. Enjoy with a side of beans and warm tortillas!
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