Costillitas con papas en salsa tatemada

Lightly toast the five New Mexico chile pods, taking care not to burn them; they burn fast.

Put the toasted chiles into one cup of boiling hot water and keep them covered while the chile ancho and chile de arbol are roasted and added.

Roast the tomatoes, tomatillos and a piece of onion until charred all around; transfer to the blender cup.

Add three garlic cloves, all the chiles and their water; season with salt and black pepper and blend smooth. Set the salsa aside.

Heat the pan over medium-high heat; add the short ribs and baby back ribs, then salt, minced onion, ground cumin, minced garlic and a little water.

Cover and cook about 45 minutes over medium-low heat.

Once the ribs have rendered their own fat, fry them until golden on both sides, moving them so they do not stick. Remove from the pan.

Fry the three potatoes, halved and about a quarter inch thick, until golden on both sides, about a minute or two. Push aside and remove as much grease as possible.

Saute the onion with the pre-cooked nopalitos; return the ribs, add the salsa, rinse the blender cup with more water and add it; mix.

Taste for salt, cover and cook 15 to 20 minutes, until the potatoes are tender.

Serve with rice, beans and flour tortillas.