At work, one of my colleagues asked me to develop a recipe using Xilli Chipotles Adobados. The resident Mexican at Food52, I knew exactly what to do. This recipe incorporates three chiles, all very distinct in flavor. You can sub in a wide variety of meats, like beef, pork butt, and lamb. Serve this with fresh tortillas and avocado slices.
3 Xilli Chipotles Adobados
3 allspice berries
1/2 teaspoon Mexican oregano
1 teaspoon cumin seeds
1 teaspoon apple cider vinegar
1 teaspoon sugar
3 Guajillo chiles, seeds and stem removed
3 Cascabel chiles, seeds and stem removed
2 garlic cloves, skin on
1 tablespoon oil
2 1/2 pounds Pork Short Ribs, cut into pieces that fit the width of your Dutch oven
Preheat oven to 350°F.
Remove the stem from the Xilli Chipotles Adobados and place them in a blender with the next six ingredients.
Over a clay comal , toast the dried guajillo and cascabel chiles until fragrant (roughly 1 minute, depending on the dryness of the chiles). Take care not to burn them, or the sauce will be bitter. Once toasted, soak the chiles in water for 15 minutes.
Roast the garlic, skin on, until dark spots appear. Peel the cloves and add to the blender.
Blend everything together until smooth, adding water if necessary.
In a large Dutch oven, sear the ribs until browned over med-high heat.
Strain the blended sauce through a mesh sieve (optional) and over the ribs being sure to scrape the bottom of the dutch oven with a spatula. Pour water into the dutch oven until the meat is submerged.
Cook with lid on, for 2 to 4 hours, depending on how tender you want the meat.
Once done, remove ribs and slice. Serve with fresh tortillas and plenty of sauce over the top.