Place ribs, water, onion, garlic and salt in a 5-quart pot. Bring water to
a boil, lower heat and simmer gently, loosely covered, for 1 1/2 hours.
Preheat a broiler. Rub chiles with a little olive oil and broil or char
over an open flame. Cover and cool chiles. Peel off skin, seed, and reserve
chiles.
Lightly toast tortillas in a hot dry skillet or over an open flame. Tear
into small pieces and reserve. When ribs are tender, remove from pot. Bring
liquid back to a boil and reduce to about 3 cups (10 minutes). Puree liquid
with onion, garlic, chiles and tortillas until coarse. Bring puree to a
boil in the pot and add ribs and simmer for 15 to 30 minutes. If the sauce
is too thick add a little water. Just before serving add cilantro. Serve
ribs over cabbage and spoon sauce over top. Garnish with some Pico de Gallo
and crumbled Queso Fresco.
Yield: 2 to 4 servings
Recipe By :CHEF DU JOUR ROBERT DEL GRANDE
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 08:01:04 -0500
From: Meg Antczak <meginny@frontiernet.net>
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