| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Grilling, Meats, Mexico, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork ribs |
| 3 |
|
Cloves garlic |
| 1 1/2 |
t |
Oregano |
| 1 |
T |
Annatto seeds |
| 1 |
t |
Pepper |
| 1 |
t |
Cumin |
| 2 |
|
Cloves |
| 1 |
|
Ball of allspice |
| 5 |
|
Cloves garlic |
|
|
Sour orange |
| 10 |
|
Italian plum tomatoes |
| 10 |
|
Onions |
| 1/2 |
|
Head garlic |
| 1/4 |
t |
Cumin, toasted |
| 1/4 |
t |
Oregano, toasted |
|
|
Salt and pepper |
| 3 |
T |
Vinegar |
INSTRUCTIONS
Boil ribs 1/2 hour in salted water with 3 cloves garlic and 3 leaves
oregano. Remove from water. To make the recado, grind the annatto
seeds with a molcajete. Add remaining spices and garlic and grind
thoroughly, using sour orange juice to make a paste. Rub the recado
over the ribs, and grill until done. For the sauce: The tomatoes can
be roasted over the grill about 10 minutes, over an open fire, or in a
comal or frying pan. Roast the onion and garlic. Mix the spice-blend
ingredients with the tomatoes in a blender of molcajete. Slice the
onions and serve on the side with the garlic and tomato sauce. Recipe
by: Yucatan Cookbook by Lyman Morton Recipe by "Pillsbury Kitchens'
Family Cookbook" 1979 edition Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb 17, 1998
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