Manzanilla Recipe

Preheat and prep

Preheat the oven to 300°F (150°C). Remove the membrane from the back of the half-rack of ribs if present: slide a paring knife under the membrane at one end, loosen and pull off using a paper towel for grip.

Season

Pat the ribs dry. Rub olive oil over both sides. In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin and garlic powder. Rub the spice mix evenly over both sides of the ribs.

Braise

Place the ribs meat-side up on a foil-lined baking sheet or in a shallow roasting pan. Add 1/2 cup apple juice or water to the bottom of the pan (not over the ribs). Tightly cover with foil and roast in the preheated oven for 2 to 2.25 hours, until fork-tender and the meat pulls back slightly from the bones.

Finish (optional glaze)

Increase oven temperature to 425°F (220°C) or heat a grill to medium-high. Remove foil and brush ribs with 2 tablespoons BBQ sauce if using. Return to oven or grill for 8–12 minutes, basting once, until sauce is caramelized and edges are slightly charred. Let rest 5 minutes, then slice into individual ribs or portions.

Choose your fajita protein (steak, chicken or mushrooms). Pat protein dry and season with 1 tablespoon fajita seasoning, a pinch of salt and pepper. Toss slices with 1 tablespoon vegetable oil.

Heat a large skillet or cast-iron pan over medium-high heat until smoking slightly. Add a bit of oil, then add the protein in a single layer. Sear without moving for 1–2 minutes to develop color, then stir and cook an additional 2–3 minutes until cooked through (chicken) or medium-rare to medium (steak). For mushrooms, cook until browned and tender, about 4–5 minutes.

Add the sliced onions and bell peppers to the pan and cook 3–4 minutes until softened and slightly charred. Squeeze 1 tablespoon fresh lime juice over the fajita mixture and toss to combine. Remove from heat and keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork, leaving some small chunks for texture.

Add finely chopped red onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1/4 teaspoon kosher salt and a pinch of black pepper. Stir and taste; adjust salt, lime or jalapeño to preference. Cover tightly with plastic wrap (pressing onto the surface) until ready to serve to minimize browning.

Combine the diced tomato, diced onion, chopped cilantro and minced jalapeño in a small bowl. Add 1 tablespoon fresh lime juice, 1/4 teaspoon kosher salt and a pinch of black pepper. Stir to combine and let rest at room temperature for 10–15 minutes to marry flavors.

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrapped in foil in a 300°F (150°C) oven for 10 minutes.

To assemble, place sliced pork ribs or pulled rib meat on a warm tortilla. Top with a spoonful of chosen fajita mixture, a dollop of guacamole and a spoonful of pico de gallo. Garnish with chopped cilantro and a squeeze of lime. Serve remaining ribs, fajita, guacamole and pico on the side for family-style sharing.