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beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are often less expensive, while chicken thighs provide a leaner option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually more affordable and works well for sautéing.

Cut the beef ribs into pieces.

Wash the meat well with a splash of white vinegar and plenty of water, letting it sit for 30 minutes to drain.

Rinse the meat three times until the water runs clear.

In a pot over medium heat, cook the beef ribs in 1.5 liters of water for about 30 minutes or until foam forms on top.

Remove the foam after 20 minutes.

Season the meat with half an onion, two garlic cloves, and half a tablespoon of salt, adding fresh cilantro sprigs if desired.

Cover and cook for 40 minutes until the meat is tender.

Prepare the salsa by roasting the tomatillos, onion, garlic, chiles de árbol, and guajillo chiles on a comal for 30-40 seconds on each side until charred.

Blend the roasted ingredients with 2 cups of water, salt, cloves, black pepper, cumin, and allspice until smooth.

In a saucepan over medium heat, add 2 tablespoons of oil and sauté a piece of onion until fragrant, then add the blended salsa and cook for 6-8 minutes.

Add the cooked beef ribs to the sauce, adjusting the thickness with the broth from the meat if necessary.

Lower the heat and cook for an additional 40 minutes, tasting and adjusting seasoning as needed.

Prepare plain white rice by boiling 2 cups of rice in 4 cups of water with 3 tablespoons of unsalted butter until cooked.

Cooking Techniques

Equipment Needed

Spice Level: