One of my beloved recipes has to be the Oaxacan classic, Salsa de Carne Frita. My mom recently made it for me after my long vacation to Fiji and it absolutely hit the spot. There’s no better comfort food than a good Salsa de Carne Frita. When Las Palmas asked if I could collaborate with them and re-make a few of my favorite recipes, this recipe quickly jumped to the top of the list. I had been wanting to make a green salsa version for a while now and after I tasted Las Palmas Green Enchiladas sauce, I was convinced this would be the perfect opportunity. It added the authentic Mexican flavor I was looking for
The key to this dish is to roast the tomatoes, tomatillos and onions together. Also, don’t forget the nopalitos and frijoles negros. Make it for your loved one after a long trip away from home, it will bring a smile to their face!
Don’t forget to tag #LasPalmasSauces and #MoleandMore with your own versions of this recipe!
SERVING SIZE: 10
INGREDIENTS:
5 pounds pork spare ribs (the fattier, the better) cut in 3-inch strips
16 garlic cloves, roasted, smashed
1/2 small onion, roasted
2 pounds tomatillos, preferably milperos, roasted
8 small red tomatoes, roasted
One 28-ounce can of Las Palmas® Medium Green Enchilada Sauce (or the hot vesion)
Salt, to taste
FOR THE BEANS:
½ pound dried beans, picked over (black)
¼ medium white onion
1 large spring fresh epazote
2 large garlic cloves, peeled
1 cup of cactus, cooked and chopped in ¼ in cubes
Sea salt
Water
PREPARATION:
FOR THE BEANS:
Cover beans with cold water in a container, and skim off anything that rises to the surface. Drain beans, and reserve.
Add beans to a stockpot and cover with enough hot water to cover by 4 inches. Add the epazote, garlic and the beans. Cover, and bring to a boil.
After the beans have come to a boil, reduce to a simmer and cook until skins tender, for about an hour. Add the salt and continue cooking until the beans are soft but not falling apart. This will take anywhere from 1 to 2 more hours, depending on the age and quality of the beans. As a last step, add the cooked cactus and cover. Let them sit for another 10 minutes. Set aside.
If at any time the water level seems to be too low, add hot water, never add cold water or the beans will harden.
FOR THE STEW:
Place the ribs in a stockpot, and cover with water. Bring to a boil over medium-high heat. Skim all brown foam off with a fine strainer and discard the foam.
When the water no longer has any foam, add the garlic. Allow the ribs to boil for 5 more minutes and add salt to taste, about 1 tablespoon. Lower heat and allow to simmer for 20 minutes. Remove 2 cups of broth and reserve.
Continue to cook over high heat and stir in broth to infuse the garlic flavor into the ribs, until all the liquid has evaporated and the ribs are thoroughly browned on each side.
Remove the ribs piece by piece and place on a separate dish. Do not discard the pot, as you will be using it again.
Place Las Palmas® Medium Green Enchilada Sauce, roasted tomatoes, roasted tomatillos and roasted onion in a blender and blend until finely pureed.
Remove any excess grease from the pot you used to brown the pork (if necessary), but leave just enough to fry your sauce, about 1 tablespoon. Do not remove any brown bits, as this will allow for a deeper flavor of the sauce.
Add the tomato puree, cup of broth liquid you reserved, and 1/4 cup of extra water to the pot. Allow cooking for 10 more minutes on low heat.
When serving, add a ¼ cup of beans in a bowl and top off with pork and green salsa until bowl is ¾ full. Serve with warm tortillas on the side.
COOKING NOTES:
To roast, wrap each tomato, tomatillo and onion in aluminum foil and place directly on the grill. Allow all sides to cook for about 10 minutes, turning with tongues carefully.
Unwrap each of them carefully and toss the aluminum.