Costillas de Puerco en Chile Guajillo con Nopales

Season the pork ribs generously with El Matador Red Fajita Seasoning.

Heat a deep cast-iron skillet or pot over medium-high heat. Add the lard and, once melted and hot, add the ribs. Brown them really well on all sides.

Add the onion, garlic, Mexican oregano and cumin and cook until fragrant.

Add the El Matador Guajillo Chile Adobo, followed by the chicken broth. Stir everything together, making sure the ribs are coated in that guajillo sauce.

Cover, lower the heat and let the ribs gently simmer for about 35–45 minutes, or until they’re nice and tender. Add a little more chicken broth if needed while they cook.

Drain and rinse the jarred nopales, then add them to the pot once the ribs are tender. Stir everything together and simmer uncovered for about 10 more minutes, allowing the nopales to soak up the flavor and the sauce to thicken.

Taste before adding any additional salt since the El Matador seasoning and adobo already have plenty of flavor.

Serve with Mexican rice, frijolitos de la olla and warm flour tortillas. We warmed our tortillas with a little of the guajillo adobo sauce from the pot to give them that beautiful red color. 🔥

¡Provechito! ❤️🇲🇽