Quick Costilla Tacos

Ingredients

• 2.5 lbs pork spare ribs or short ribs, cut into 2-inch pieces
• 3 whole dried guajillo or ancho chiles, stemmed and seeded
• 1 whole onion, halved
• 4 whole garlic cloves
• 1.5 tsp ground cumin
• 1 whole lime, halved
• 12 whole corn tortillas (6-inch)
• ½ whole white onion, thinly sliced

Instructions

1. 1

   Heat a heavy pot over medium-high. Work in batches and brown pork ribs 3–4 minutes per side without stirring. Transfer to a plate.

2. 2

   Toast dried chiles in the same pot 30 seconds per side. Pour 3 cups water over them and add onion half and garlic.

3. 3

   Simmer 5 minutes, then blend the mixture until smooth. Strain through a fine-mesh sieve back into the pot.

4. 4

   Stir in cumin. Return browned pork to the pot, season with salt and pepper. Cover and simmer until meat shreds easily, 25–30 minutes.

5. 5

   Warm tortillas in a dry skillet 30 seconds per side until pliable.

6. 6

   Remove pork from braising liquid and shred with two forks, discarding fat and bone.

7. 7

   Fill each warm tortilla with shredded pork. Top with sliced onion and a squeeze of fresh lime.

Tools you’ll need

• heavy 6-quart pot with lid
• chef's knife
• cutting board
• immersion blender or regular blender
• fine-mesh sieve
• wooden spoon
• two forks
• skillet (8-inch or larger)

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