I went a bit overboard on the rib-buying a while back and we’ve been coming up with clever ways to use them besides merely grilling them (which, of course, is wonderful, but…..)
After Victor simmered some in his pasta sauce, I thought a Mexican variation would be fun. Growing up out west, Vaguely Mexican is possibly my favorite no-recipe-throw-together-cuisine. I love the spices, the peppers, the heat… It’s pretty much my ultimate comfort food.
Into a hot skillet, I added a chopped onion, chopped red pepper, and, from our garden, 4 hot Hungarian peppers. I then added a teaspoon of cumin and cooked it a bit. Then went in about 6 ribs, a jar of Sofrito sauce, and 6 chopped roma tomatoes from the yard…
I simmered it all for about 3 hours, added a can of pinto beans, an then 30 minutes before dinner, I added a half-cup of rice and cooked it all together.
Topped with shredded jack cheese.
It was just like a Mexican risotto. Or a paella. Or something.
I also made corn tortillas.
While they really tasted good, I doubt I would make them again without a tortilla press. Rolling them out wasn’t difficult, it was just time-consuming. And they came out anything but round.
But the dough is simplicity.
Fresh Corn Tortillas
- 2 cups masa harina (corn flour – NOT corn meal!)
- 1 1/3 cups hot water
- pinch salt
Mix masa harina, water, and salt together with a fork. When it is cool enough to handle, knead for about 3 or 4 minutes until a smooth dough is formed that is not sticky. Divide into balls slightly larger than a golf ball.
For best results, use a tortilla press. Otherwise…
Roll them out between gallon-sized baggies. The baggies work better than plastic wrap because it is thicker. Dust with a small amount of corn flour before rolling.
Fry on a hot ungreased griddle or skillet about 2 minutes pr side.
They looked a bit bizarre, but they tasted really good!