Chile Guajilo Salsa with St. Louis Pork Ribs
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
2 lb. St. Louis pork ribs or cubed pork butt
8 ounces of Siempre Lo Mejor dried chile guajillo
8 ounces of quartered tomatillos
1 clove garlic
3 ounces olive oil
salt and pepper to taste
Saute salted and peppered ribs in a large pan. Soak the chile guajillo in hot water for 10 minutes.
In a separate pan, saute tomatillos until skin is charred. Drain chile guajillo, remove inner walls and blend with garlic until smooth. Separately, blend sauteed tomatillos and mix with chile guajillo salsa. Once the ribs are well cooked, add the chile guajillo salsa.
Serve piping hot, garnished with thinly sliced radishes, lime wedges, and corn tostadas.