Walk the open air markets in Mexico and you're likely to see cuts of meat slathered in chipotle peppers—not only does it act as a natural preservative, but also a flavorful, smoky marinade. This recipe incorporates three chiles, all very distinct in flavor to give it a little complexity. For a less intensely spicy take, you can opt for just the jarred peppers. You can also sub in a wide variety of meats, like beef, pork butt, and lamb. Needless to say, the best way to serve this dish is with homemade tortillas, avocado slices, and ice-cold cervezas. —Trevor Baca Adams
Xilli Chipotles Adobados
apple cider vinegar
Guajillo chiles, seeds and stem removed
Cascabel chiles, seeds and stem removed
garlic cloves, skin on
2 1/2 pounds
Pork Short Ribs, cut into pieces that fit the width of your Dutch oven
In This Recipe
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 or cast iron skillet, 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.