Costillas en Chile Pasilla

Ingredients

• 1.5 kg (3 lb)pork ribs — cut into individual ribs
• 6dried pasilla chiles — stemmed and seeded
• 3dried guajillo chiles — stemmed and seeded
• 4roma tomatoes — charred
• 4 clovesgarlic — roasted
• 1/2white onion — charred
• 2bay leaves
• 1 tspMexican oregano
• 3 tbsplard or neutral oil
• 2 cupspork broth
• 3nopales — diced, optional
• 1 tspfine salt
• 18corn tortillas — warmed on the comal

Method

1. Begin by toasting 6 dried pasilla chiles and 3 dried guajillo chiles on a comal over medium heat. Turn them frequently until they become fragrant and slightly puffed, about 1 to 2 minutes per side. Be careful not to burn them, as this will make the sauce bitter. Once toasted, place the chiles in a bowl and cover them with hot water to soak until they are soft, about 15 minutes.
2. While the chiles are soaking, place 4 roma tomatoes, 4 cloves of garlic, and 1/2 white onion on the comal. Char them over medium-high heat, turning occasionally, until the tomatoes are blistered and the onion and garlic have blackened spots, about 10 minutes. This charring will add a deep, smoky flavor to your adobo.
3. Drain the soaked chiles and add them to a blender along with the charred tomatoes, onion, and garlic. Blend until you achieve a smooth adobo. If the mixture seems too thick or the skins are tough, strain it through a fine-mesh sieve to ensure a silky texture.
4. In a large pot or deep skillet, heat 3 tablespoons of lard or neutral oil over medium-high heat. Add 1.5 kg (3 lb) of pork ribs in batches, ensuring not to overcrowd the pan. Brown the ribs on all sides until they develop a deep golden crust, which should take about 5 minutes per batch. Remove the ribs and set them aside.
5. Pour the blended adobo into the same pot, allowing it to fry in the remaining fat. Stir continuously until the adobo darkens slightly and its aroma intensifies, about 5 minutes. This step deepens the flavor of the sauce.
6. Return the browned ribs to the pot and add 2 cups of pork broth, 2 bay leaves, and 1 teaspoon of Mexican oregano. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook until the ribs are tender and the sauce has thickened to coat the meat, about 1 to 1.5 hours. The meat should be easy to pull away from the bone.
7. While the ribs are cooking, prepare 3 nopales by cleaning and slicing them into strips. Add them to the pot during the last 15 minutes of cooking so they retain a slight crunch. This will add a fresh contrast to the rich sauce.
8. Once the ribs are tender, taste the sauce and adjust with 1 teaspoon of fine salt if needed. Serve the Costillas en Chile Pasilla with warm corn tortillas, allowing everyone to enjoy the rich, savory flavors wrapped in soft tortillas.