Cooking & Baking
Related: About this forumNeed help with this unfinished published recipe:
http://www.saveur.com/mexican-braised-pork-spare-ribs-recipeI can't find where the chef did anything with the poblano peppers after charring and slicing them. Same with the firm Mexican cheese. If the poblanos are sliced, do they get added to the stew last, or should they be puréed with the tomatoes? Served on the side?
Mexican Braised Spare Ribs with Squash and Corn
Ingredients
5 poblano chiles
1?2 lb. tomatoes
2 garlic cloves
1 yellow onion
1 1?2 lb. pork spare-ribs
Kosher salt and freshly ground black pepper
2 tbsp. lard
1 1?2 lb. zucchini, trimmed, halved lengthwise and sliced on the bias
3 ears of corn, kernels removed and saved, cob thrown away
4 cups beef stock
1?2 lb. firm Mexican cheese, for serving
Instructions
Heat the oven to broil. Place poblanos on a baking sheet and cook, turning as needed, until charred, about 15 minutes. Set aside to cool slightly, then trim, remove the seeds, and thinly slice.
Meanwhile, cover tomatoes, garlic, and onion with water and bring to a boil. Reduce heat to a simmer and cook until the tomatoes are soft, 5 minutes. Drain, discarding liquid, place tomatoes, garlic, and onion in a blender, and purée until smooth.
Heat the lard in a large saucepan over medium-high.
Season ribs with salt and pepper and, working in batches, cook, turning as needed, until browned, about 6 minutes, and transfer the ribs to a plate. Add the reserved tomato purée, the zucchini, and the corn to the pan and cook, stirring, until most of the liquid has evaporated, about 5 minutes. Add the stock and the ribs and cook, uncovered, until thick and the ribs are tender, about 1 1?2 hours. Serve on a platter.
Me.
(35,454 posts)Grate the cheese and sprinkle it over the platter for serving?
yellerpup
(12,254 posts)when you add the zucchini and corn to the pan. That way you will have chunks of color and flavor in the tomato puree. If you were supposed to puree the peppers, there would be no reason to thinly slice them. Looks delicious! Good luck!
Ilsa
(61,698 posts)Yonnie3
(17,485 posts)"Since it said they should be sliced thinly, I just added them in with the corn and squash. If this wasn't right, it sure made for a good dish anyway! I'll be making this many more times."
I think the cheese is a garnish since it says for serving. One comment says they didn't use the cheese.
dem in texas
(2,674 posts)Poblanos are not usually used in a blended sauce because they are a mild flavored chili. In Mexico, roasted poblano strips are used as a garnish for grilled meats.
There is a popular dish served along the Texas-Mexican border that is very similar to this, except it calls for cooked chicken instead of pork-spare ribs and calabicitas instead of zucchini. Calabacitas are light and dark green striped squash similar to zucchini in size and taste. They are found in grocery stores in Texas.
For a real border taste, along with the corn, squash and polanos, I'd add a finely chopped raw jalapeno and a teaspoon of cumin. .
Ilsa
(61,698 posts)the minced jalapeño and cumin, although I think I would taste the stew without the cumin first, and start with only a half teaspoon. Cumin can be overwhelming in some recipes, but probably not in this one.
I never cooked calabacitas when I lived in south texas, but I definitely ate it. My friends were great tex-mex cooks.
dem in texas
(2,674 posts)this spice is an important ingredient in Tex-Mex cooking. I read it was brought to Texas by the Canary Islanders when the Spaniards settled them near San Antonio when Texas was part of Mexico.
Carne Gusiado is another Tex-Mex border dish that calls for cumin. I also use toasted cumin seeds in a chicken dish, along with orange juice and tequila - this is a favorite. Goes well with an orange and jicama salad.
I guess you can tell, I cook a lot of Tex-Mex food.