Morisqueta: pork ribs in red chile salsa over white rice

Roast four roma tomatoes, one tomatillo and about five serrano chiles; transfer to a blender cup.

Roast a piece of onion and two garlic cloves; toast three guajillo or puya chiles a couple of seconds per side without burning, which makes the sauce bitter; toast five chiles de arbol until they change colour.

Blend everything with half a teaspoon of oregano and one cup of water.

Put four pounds of pork ribs in a pot with cumin, thyme, salt, black pepper, a piece of onion, three mashed garlic cloves and three bay leaves; cover with water.

Bring to a boil, cover and cook on medium 30 to 45 minutes, until the water evaporates (here 41 minutes).

Uncover and keep cooking, moving the meat around, until the water is gone and the meat is golden, about 10 minutes.

Add the sauce, rinsing the blender cup with a little water; taste and adjust the salt; simmer on the lowest heat 20 minutes.

Rice: in a pan on medium heat, bring three cups of water, two tablespoons of butter, a small piece of onion, a smashed garlic clove and a teaspoon of garlic salt to a boil.

Add two cups of rinsed white or jasmine rice, mix and bring to a simmer; cover on the lowest heat for 15 minutes.

Turn off and let the rice sit 10 minutes, then fluff.

Serve rice in a bowl with pinto beans, the meat and plenty of sauce; top with crema mexicana, queso cotija, chopped cilantro and green onion; serve with tacos de papa.