Chileajo Recipe
spicy pork ribs sauteed with potatos & Oaxaquen huajillo sauce
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Ingredients
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Pork and Potatoes
Oaxacan Guajillo Sauce
Method
Guajillo sauce prep
- 1
Rehydrate chiles
Place guajillo chiles in a bowl and cover with hot water. Let stand 15–20 minutes until soft.
- 2
Sauté aromatics
In a skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and chopped onion; cook until translucent and fragrant.
- 3
Blend sauce
Drain chiles and transfer to a blender. Add garlic, onion, chopped tomatoes, cumin, oregano, coriander, cinnamon, cloves, salt, and 150 ml of chicken broth. Blend until smooth, adding more broth as needed to reach a pourable consistency.
- 4
Simmer sauce
Pour the blended mixture into a saucepan. Add remaining chicken broth and simmer 10–15 minutes until sauce thickens slightly. Stir in lime juice.
Pork and potatoes preparation
- 5
Season and cut
Pat the pork ribs dry and season with salt and black pepper. Peel and dice potatoes into 1-inch cubes.
Cook, combine, and finish
- 6
Brown pork and cook potatoes
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Sear the pork ribs on all sides until browned. Remove and set aside. In the same pan, sauté the potatoes until golden and nearly tender.
- 7
- 8
Finish and serve
Stir in remaining lime juice and chopped cilantro. Remove from heat and serve hot, with tortillas or rice as desired.
