Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood, TX
After cooking several racks of St. Louis cut ribs, I took the trimmings and rib tips and smoked the meat for several hours to get the meat very tender. Then I cooked the meat (recipe follows), adding roasted Anaheim peppers and chipotle sauce and seasonings.
Part 1
Part 2 - Chipotle Sauce
And the soft taco, with onions, cheese, crema, and tomatillo salsa. I have to say it was pretty tasty.
[FONT="]Pork Rib Tacos[/FONT]
[FONT="]Ingredients[/FONT]
Part 1
Part 2 - Chipotle Sauce
And the soft taco, with onions, cheese, crema, and tomatillo salsa. I have to say it was pretty tasty.
[FONT="]Pork Rib Tacos[/FONT]
[FONT="]Ingredients[/FONT]
- [FONT="]2 pounds pork rib tips and flap meat, smoked until very tender, then pulled [/FONT]
- [FONT="]1/2 teaspoon salt [/FONT]
- [FONT="]6 ounces diced roasted green chile peppers (I use Anaheim)[/FONT]
- [FONT="]2 large cloves garlic, pressed [/FONT]
- [FONT="]3 Tbs. chipotle sauce **[/FONT]
- [FONT="]Chicken broth as needed [/FONT]
- [FONT="]3 Tbs. fresh lime juice [/FONT]
- [FONT="]3 Tbs. chopped cilantro [/FONT]
- [FONT="]Smoke the meat for 2 ½ hours at 275F, then foil with apple juice and cook for 3 more hours. When cooled, shred the meat. [/FONT]
- [FONT="]Place the meat, peppers, garlic, cilantro, lime juice, and seasonings in a pot. Add just enough chicken broth to allow a steady simmer. Cover, and simmer for 1 hour. Uncover and simmer until excess liquid is removed.[/FONT]
- [FONT="]Serve the meat mixture on hard or soft tacos, along with your favorite toppings, such as avocados, tomatoes, lettuce, cheese, onions, chopped olives, sour cream, and salsa.[/FONT]
- 1 chipotle chile in adobo sauce plus 1 tsp. sauce (canned), or 1 ½ tsps. chipotle powder
- ½ cup mayonnaise
- ⅓ cup Mexican crema or plain yogurt
- ¼ cup chopped cilantro
- ¼ tsp. ground cumin
- Salt, to taste