Tag: Latin American
Brazilian Style Pork Ribs (Costela de Porco Assada)
Brazilian Style Pork Ribs (Costela de Porco Assada)
I’m a huge fan of ribs if you couldn’t tell from all the recipes on Stoned Soup. But I’m not a huge fan of super saucy ribs. Regular bbq ribs don’t cut it for me. I’m really about accentuating the flavor of the meat instead of drowning them in sauce. This Brazilian style rib recipe is that recipe. The marinade has a strong garlic and onion base with some cider vinegar that helps tenderize the ribs. I recommend marinating the ribs overnight, but 8 hours will do. I like to first bake the ribs in the oven, just for 2 hours at 300 degrees. I heavily wrap them in tin foil. This allows them to steam. Then I like to brown the ribs on the grill. They only need 6-10 minutes a side. Traditionally, Brazilians would just brush the ribs with oil and nothing else. I brushed them with a little honey and cayenne to give them some sweet and spice. The honey helps create a nice caramelized crust without making the ribs sticky.
Equipment
- Blender or food processor
Ingredients
- 4 lbs pork spareribs
Marinade
- 6 garlic cloves
- 1 medium white onion
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tbsp salt
Glaze
- 1/2 cup honey
- 1/2 tsp cayenne pepper
Instructions
- Purée the marinade ingredients in a blender or food processor.
- Marinate the ribs in gallon sized stir age bags for at least 8 hours, preferably overnight. I like to cut the ribs in half or 3 bone pieces to fit in the bags easier.
- Prehest the oven to 300 degrees. Line the bottom of a baking sheet with foil. Arrange the ribs on the pan, pouring any remaining marinade over them.
- Cover the top of the pan tightly with more foil.
- Bake the ribs for 2 hours.
- Get your grill hot. Place the ribs meat side down. Brown the ribs for 6-10 minutes a side.
- Mix together the honey and cayenne pepper. Brush the ribs with honey. Place on the grill cover and cook for 5 minutes. Brush on 1 more layer and pull off to the side of the grill, letting rest covered for a couple more minutes.
Chilorio
Chilorio
Chilorio is a popular dried chili pepper pork stew, hailing from the Mexican state of Sinaloa. Dried ancho chilies are used, making this dish fairly mild. If you want some spice, add in a couple of dried morita chilies. This chili sauce traditionally has vinegar in it, but you can also use orange juice. Chilorio can be found already prepared in delis at Mexican markets. It is even sold in a can.Chilorio is a great protein for tacos, burritos, tortas, gorditas, sopes, tamales, quesadillas, etc.
Equipment
- Food processor or blender
Ingredients
- 2 lbs pork shoulder cubed
- 2 tsp salt
- 3 bay leaves
- 1 1/2 cup water
- 3 dried ancho chilies
- 3 dried morita chilies
- 6 garlic cloves
- 2 tsp oregano
- 2 tsp cumin
- 1 cup orange juice
Instructions
- Add the pork, salt, bay leaves, and water to a Dutch oven. Bring to a boil 0ver medium high heat. Cover and simmer for 45 minutes.
- While the pork is simmering, soak the dried chilies in hot water for 20 minutes.
- Add the dried chilies plus a 1/2 cup of the soaking liquid, garlic, oregano, cumin, and 1/2 cup of orange juice to the blender.
- Purée until smooth.
- After the pork has simmered for 45 minutes, remove the cover and let the liquid evaporate. Let the pork fry in it’s own fat for a few minutes.
- Pour in the rest of the orange juice, deglazing and scraping up the brown bits from the pot. Pour in the chili sauce. Bring to a simmer. Cover and place in a 300 degree preheated oven for 20 minutes.
- Take off the cover and cook for another 20 minutes.
Lengua Barbacoa (Instant Pot)
Lengua Barbacoa (Instant Pot)
Lengua is my favorite protein to go into a taco. The tongue meat is unbelievably tender and melts in your mouth. Roberto’s in Las Vegas make some of the best lengua tacos that I’ve ever eaten. Los Ocampos in Saint Paul makes a damn mean one as well. While most Americans might consider tongue a delicacy, it’s not for the rest of the world, especially in Mexico. This cut is relatively inexpensive and is becoming more and more common on menus.Lengua is usually prepared in a pot of water with onions, garlic, and bay leaves. It is simmered slow for about 8 hours. A crockpot would be a great choice instead of leaving your oven on all day. I’m using my Instant Pot, taking only 50 minutes. Once the tongue is finished, let it cool. Peel off the skin and shred with 2 forks. You can also chop it up and fry it in a little bit of lard.Be open minded and give lengua a try the next time your out at a real taco joint.
Equipment
- instant pot
Ingredients
- 3 lb beef tongue
- 1/4 medium white onion
- 6 garlic cloves
- 3 bay leaves
- 1 tbsp salt
- water enough to cover the tongue
- 3 tbsp vegetable oil
To Serve
- corn tortillas
- white onion/cilantro/green onion mix
- red and green salsa
- lime wedges
Instructions
- Wash your beef tongue.
- Add the tongue to the Instant Pot along with the onions, garlic, bay leaves, and salt. Pour in enough water to cover the tongue. Set the function to Pressure Cook on high for 50 minutes. Put the lid on. Push start.
- Save the braising liquid.
- Let the tongue rest until cooled.
- Make a slit in the tongue with a knife and peel the skin of. Trim off any excess fat from where the tongue was severed. Cut up into bite sized pieces.
- Heat cooking oil in a large sauté pan over medium high heat. Sauté for 10 minutes, slowly incorporating some of the braising liquid into the meat.
