1/2 largewhite onion, cut into 1/2 inch thick slices
16dried guajillo chilies, stemmed, halved, seeded
3largedried ancho chiles, stemmed, halved, seeded
1teaspoondried oregano leaves
1/2 cupdistilled white vinegar
Cut 1 head of garlic crosswise in half.
Place in large pot with ribs, 3 quarts water and quartered onion.
Bring to boil over high heat.
Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes.
Strain, reserving 6 cups meat broth.
Discard onion and garlic.
Preheat oven to 400°.
Wrap remaining head of garlic tightly in foil and place directly on oven rack.
Place tomatoes and sliced onion on rimmed baking sheet.
Drizzle with 1 tablespoon oil.
Sprinkle with salt and pepper.
Roast garlic, tomatoes and onion until tender, for about 1 hour.
Transfer tomatoes and onion to processor.
Using fingers, squeeze garlic from papery skin into processor.
Blend until smooth.
Set tomato sauce aside place quajillo and ancho chilies in medium bowl.
Add 4 cups reserved meat broth.
Let stand for 30 minutes.
Transfer mixture to processor and blend until smooth.
Strain chili sauce into medium blend until smooth.
Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to exct as much liquid as possible.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
Add chili ace; simmer for 5 minutes.
Add tomato sauce, cumin, oregano and cloves.
Simmer for 5 minutes.
Add ribs, vinegar and remaining 2 cups meat broth.
Bring to simmer.
Reduce heat to low and simmer uncovered until sauce is thick for about 50 minutes.
“This is a terrific recipe.I really enjoyed going through the steps, as it made the entire cooking process very meditative.My only addition to this recipe was mixing chipotle peppers in adobo sauce into the blend.I’d only recommend doing this if you really want to spice it up.Ribs and steaks can sometimes be on the bland side, so I’ll definitely keep this recipe for future use!”
“This sauce is delicious!It is tedious and takes time to make though.We will not boil the ribs next time as they were quite tough.Would heat them in the oven instead.Maybe cook longer at a lower temperature when you cook later.We will see.The reason you boil them is to make broth which is used in the recipe, but you could get broth other ways.Easy to make, but time consuming.Worth it?Definitely!Will definitely make again.I also think I will roast the chilis before making the sauce.Thanks!”
“Fabulous!This is prepared in the authentic Mexican way and couldn’t be better.Does 19 dried chiles sound like a lot?It isn’t.I made this exactly according to the recipe except for adding a teaspoonful or so of sugar to counteract the slight bitterness of the chiles.Any left over sauce can be put to good use making enchiladas or chilaquiles.”