4 each Short ribs, 3” cut
8 each Ancho chile, “tatemado”
1 lb. Onion, quartered
5 each Garlic, cloves
3 oz. Piloncillo
1 qt. Beer or pulque
1⁄2 cup Tequila
1⁄2 cup Agave nectar
1 oz. Lard, fresh
3 each Maguey or agave leaves
4 each Cactus paddles
- Cut the short ribs between the bones, remove the excess of fat and reserve.
- Devein and dry roast the ancho chiles; place the toasted chiles in a spice grinder and process until fine powder.
- Dry roast the onion and garlic. Transfer to a blender with the piloncillo, pulque or beer, tequila, nectar and chile powder; process until smooth.
- Heat the lard and fry the chile mixture, season with salt and cool.
- Marinate the meat overnight into the chile mixture.
- Next day prepare a steamer in a roasting pan; dry roast the agave leaves and arrange them in the bottom; place the ribs with the marinade on top and cover with cactus paddles.
- Cover with foil or a lid and place into an oven at 375°F for about 4 hours, checking the water level every 30 minutes.
- Once cooked, transfer to a serving dish with the cactus sliced in strips.
Courtesy of Sergio Remolina, Director—Latin studies, The Culinary Institute of America, San Antonio, Texas