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Carlos Lieja

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Mince pork ribs in Morita cream sauce

20 mins
1h
Low
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Prepare these delicious juicy and soft pork ribs with a creamy sauce of chile morita. The smoked morita pepper will give a spectacular flavor to the meat, which will make it your favorite recipe.
Learn more about Carlos Lieja

Ingredients

6 portions
  • 1 1/2 kilos pork rib
  • 1 tablespoon salt
  • 2 tablespoons paprika, smoked
  • 1 tablespoon Cayenne pepper
  • 1/2 cups olive oil
  • 1/4 cups garlic, finely chopped
  • 2 tablespoons oil
  • 1 onion, in cubes, for the sauce
  • 2 cloves garlic, for the sauce
  • 10 morita chili peppers, for the sauce
  • 1 tablespoon allspices, for the sauce
  • 4 tomatoes, cut in quarters, for the sauce
  • 1 teaspoon clove, for the sauce
  • 1/4 teaspoons cumin, for the sauce
  • 1 cup tequila, for marinade, for sauce
  • 3 cups cambray potato, cut in half
  • 2 tablespoons butter
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/4 cups fresh coriander, chopped

Preparation

Preheat the oven to 230 ° C.
On a table place the pork ribs and cover with the salt, the smoked paprika, the cayenne pepper, the olive oil and the garlic, reserve.
Heat a large skillet over high heat, seal the rack on all sides until this golden brown. Reserve.
For the sauce, heat a small pot over medium heat with oil, add the onion, the garlic, the morita pepper, the fat pepper, the tomato, the clove and the cumin. Add the tequila and cook for 5 more minutes.
Cook the ingredients in the pan until they are soft and almost undone. Remove from cooking, cool slightly, and blend until you get a little adobito. Divide the preparation in two.
On a tray with aluminum foil place the pork ribs, varnish with half the sauce, cover well with aluminum foil. Arrange the potatoes around and bathe with olive oil, salt and pepper to your liking. Bake for about 1 hour or until the potatoes are tender and the meat is cooked.
Strain the remaining sauce and cook in a pot over medium heat with a little butter. Once the boil is gone add the cream, rectify seasoning and reserve.
On a short board the short ribs, served with morita sauce and roasted potatoes. Enjoy

PRESENTATION

Serve the ribs with the potatoes and the creamy sauce, sprinkle with fresh coriander to decorate.

TIPS

You can dip your ribs in a solution of 5 liters of water for ¼ cup of sugar, ¼ cup of salt and 1 teaspoon of baking soda, for 1 hour, this will give you more flavor and make your ribs juicier.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Cintia Hidalgo de Ulloa
10/05/2019 13:22:23
Muy delicioso
HAROLD HIDALGO
27/12/2018 18:53:50
Muy bueno
Gabriela Ramírez
18/03/2018 17:58:09
Fácil de hacer y muy rico, solo que para la Próxima vez le pondría la mitad de chiles porque salió muy picoso

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