Costillitas con Nopales en Salsa (Pork Ribs with Cactus in Salsa)

Steps

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1. 1
   Carefully peel the thorns off the cactus pads (nopales), rinse them, then slice into strips and set aside.
   ▶ ≈0:07
2. 2
   Cut the pork rib tips into pieces, place them in a pan, season with salt, garlic salt, and black pepper, then add half a cup of water and two bay leaves. Bring to a boil over medium-high heat, cover, and simmer for 25-30 minutes.
   ▶ ≈0:44
3. 3
   While the ribs simmer, roast the tomatoes, tomatillos, and half an onion directly over the heat until charred all over, then roast the garlic cloves until cooked. Transfer everything to the blender cup.
   ▶ ≈1:27
4. 4
   Turn up the heat and toast the chile de árbol until fragrant, being careful not to burn them or the salsa will turn bitter. Add them to the blender as well.
   ▶ ≈1:53
5. 5
   Add a small handful of cilantro, half a teaspoon of oregano, one teaspoon of salt, and one and a half cups of water to the blender. Blend until smooth and set aside.
   ▶ ≈2:11
6. 6
   After 25 minutes, check the ribs — the water should have evaporated and the pork should have rendered its fat. Continue frying for 5-10 minutes, stirring constantly, until golden brown.
   ▶ ≈2:34
7. 7
   Remove some of the excess grease, then add the chopped onion and cactus strips, mixing well. Season with a little salt, cover, and cook for 5 minutes until the nopales change color.
   ▶ ≈2:48
8. 8
   Pour in the blended salsa, stir well, and bring to a simmer. Taste and adjust the seasoning as needed, then reduce heat to low and cook for another 10-15 minutes until done.
   ▶ ≈3:18
9. 9
   Serve the finished dish alongside rice and beans.
   ▶ ≈3:51