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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the ribs into a large sauce pan and barely cover with water. | 2. Add salt and cook, uncovered, over medium heat for 10 minutes. | 3. Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds. | 4. Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes. | 5. Remove from heat; let soak 5 minutes. | 6. Put 1/2 cup of the water in a blender. | 7. Add garlic and cumin seed; blend thoroughly. | 8. Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition. | 9. Add the blender ingredients to the meat. | 10. Cut the tomatillos into quarters, leaving the husks intact, and add to the pan. | 11. Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes. | 12. The sauce will be quite thick and coat the back of a wooden spoon well. | 13. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sparerib	2	lb	cut	2511.4724	0.0	140.2617	212.1605
ancho chile	2		dried	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
garlic clove	1		peeled	-	-	-	-
cumin seed	1/8	teaspoon	crushed	0.9844	0.1161	0.0468	0.0585
tomatillo	6	ounces	rinsed	54.431000000000004	9.9337	1.6329	1.735
sea salt	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.