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    You are in: Home / Recipes / Chilayo Recipe
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    Chilayo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    Chef #913205's Note:

    the ancho chilies give it a unique taste

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the ribs into a large sauce pan and barely cover with water.
    2. 2
      Add salt and cook, uncovered, over medium heat for 10 minutes.
    3. 3
      Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
    4. 4
      Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
    5. 5
      Remove from heat; let soak 5 minutes.
    6. 6
      Put 1/2 cup of the water in a blender.
    7. 7
      Add garlic and cumin seed; blend thoroughly.
    8. 8
      Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
    9. 9
      Add the blender ingredients to the meat.
    10. 10
      Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
    11. 11
      Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
    12. 12
      The sauce will be quite thick and coat the back of a wooden spoon well.
    13. 13
      Serve.

    Ratings & Reviews:

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    Nutritional Facts for Chilayo

    Serving Size: 1 (337 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 938.7
     
    Calories from Fat 628
    66%
    Total Fat 69.8 g
    107%
    Saturated Fat 25.3 g
    126%
    Cholesterol 274.2 mg
    91%
    Sodium 255.0 mg
    10%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.6 g
    6%
    Protein 67.3 g
    134%

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