Ribs with Potatoes in Salsa Tatemada

Steps

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1. 1
   Lightly toast the five New Mexico chile pods, being careful not to burn them, then transfer to a cup of boiling hot water to soak.
   ≈0:17
2. 2
   While the New Mexico chiles soak, toast the chile ancho and chile de árbol, ensuring all chiles remain covered in water.
   ≈0:29
3. 3
   Roast the tomatoes, tomatillos, and onion piece over a flame until evenly charred on all sides.
   ≈0:42
4. 4
   Transfer the charred tomatoes and onion to a blender. Add the soaked chiles with their soaking liquid, garlic cloves, salt, and black pepper. Blend until smooth to make the salsa.
   ≈0:48
5. 5
   Heat a pan over medium-high heat. Add the country style ribs and baby back ribs, season with salt, minced onion, and ground cumin.
   ≈1:15
6. 6
   Add minced garlic and a little water, cover the pan, and cook over medium-low heat for about 45 minutes until the ribs render their fat.
   ≈1:30
7. 7
   Uncover and fry the ribs until golden brown on both sides, turning occasionally to prevent sticking.
   ≈1:57
8. 8
   Remove the ribs from the pan. Cut the potatoes in half lengthwise and slice into quarter-inch thick pieces. Add to the pan.
   ≈2:19
9. 9
   Fry the potatoes until golden on both sides, about 1-2 minutes, then move to the side and drain excess grease.
   ≈2:31
10. 10
    Add minced onion and the pre-cooked nopales, sauté together.
    ≈2:45
11. 11
    Return the ribs to the pan, pour in the prepared salsa, and add more water as needed. Mix everything together.
    ≈3:01
12. 12
    Taste and adjust the salt if needed. Cover the pan and simmer for 15-20 minutes until the potatoes are tender.
    ≈3:19
13. 13
    Check that the potatoes are tender and the dish is complete. Serve with rice, beans, and flour tortillas.
    ≈3:39