Costillas de cerdo con papas (mexican asado)

Costillas de cerdo con papas is an easy and simple mexican dish for everyday meals. Is made with juicy pork ribs, potatoes, vegetables and a touch of pickled jalapeños. So simple yet so delicious!

This recipe is full of flavour and if you’re not used to eat spicy you can leave out the chillies. Your kids will love it, specially the potatoes that get all the flavour from the saucy meat.

Costillas de cerdo con papas
recipe

My abuela Elvira used to call this dish “Asado” and I don’t know why because if you google that word you’ll find with lots of dished that has nothing to do with this. But at home, when my abuela or my mom said we’ll eat asado for lunch or dinner, we’ll know this was the dish she referred to.

What to pair with this mexican dish?

Tortillas are a for sure a must, but also dinner rolls works wonder here. For side dish you can make red rice and refried beans. And for drinking either strawberry horchata or pineapple agua fresca, is up to you!

Costillas de cerdo con papas – step by step recipe

MEAT – Use a combination of ribs and something less fatty like tenderloin.

EGGS – Two medium eggs, lightly beaten. Adds a nice touch to the dish.

POTATOES – Any type is good, just adjust cooking times accordingly.

VEGGIES – Onions cut in rings and tomatoes in medium chunks. You can also add zucchini or chayote if you’re into a more veggie dish.

OIL – Since I wanted to make this dish exactly as my abuela used to, I added pork lard, but olive oil or canola oil are also good options.

SPICES – Pickled jalapeños, garlic, bay leaves, salt and pepper.

Preparation

Place the meat onto a large cooking pan. Add water until all meat is covered. Add garlic, bay leaves and salt. Bring to a boil.

Boil over medium heat until meat is tender (about 35 minutes). Make sure the meat is always covered with liquid.

Once the meat is done, transfer to a plate and cover. Strain the cooking broth for later use. Set aside.

In the same cooking pan heat oil (or pork lard) over medium heat. Add meat and stir fry for 3 minutes.

Stir in onions, low the heat and fry for about 6 minutes or until tender and lightly transparent.

Add potatoes and cook for about 4 minutes stirring constantly.

Pour eggs, mix to coat meat and potatoes. Cook for about 3 minutes or until eggs are well cooked.

Add tomatoes and jalapeño (you can also add a little bit of the vinegar from pickled chillies). Stir for one minute to allow flavours to mix.

Season with salt and pepper then pour about a cup of the cooking broth.

Cover the pan and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.

Uncover the pan and check up salt and pepper. Let the juice reduce to your liking and then turn off the heat.

Costillas de cerdo con papas

Costillas de cerdo con papas (asado)

There are many ways for making mexican pork ribs (costillas de cerdo).The recipe I am sharing with you today is using potatoes and some veggies to create a delicious and simple stew that is perfect to serve in everyday meals.
PREP 20 minutes
COOK 1 hour
TOTAL 1 hour 20 minutes
5 from 1 vote
Print Pin Rate
Servings: 4 portions
Author: Maricruz

Ingredients 

  • 400 gr pork ribs (cut in small chunks)
  • 200 gr pork loin (cut in small chunks)
  • 2 eggs (lightly beaten)
  • 180 gr onions (cut into rings)
  • 400 gr tomatoes (cut in chunks)
  • 500 gr potatoes (peeled and cut into chunks same size as meat)
  • 2 pickled jalapeños (plus 2 tablespoons of their vinegar)
  • 1 tbsp pork lard (or olive oil)
  • 1 garlic clove (skin on)
  • 1 bay leaf
  • salt and pepper

Instructions

  • Place the meat onto a large cooking pan. Add water until all meat is covered. Add garlic, bay leaves and salt. Bring to a boil.
  • Boil over medium heat until meat is tender (about 35 minutes). Make sure the meat is always covered with liquid.
  • Once the meat is done, transfer to a plate and cover. Strain the cooking broth for later use. Set aside.
  • In the same cooking pan heat oil (or pork lard) over medium heat. Add meat and stir fry for 3 minutes.
  • Stir in onions, low the heat and fry for about 6 minutes or until tender and lightly transparent.
  • Add potatoes and cook for about 4 minutes stirring constantly.
  • Pour eggs, mix to coat meat and potatoes. Cook for about 3 minutes or until eggs are well cooked.
  • Add tomatoes and jalapeño (you can also add a little bit of the vinegar from pickled chillies).
  • Stir for one minute to allow flavours to mix. Season with salt and pepper then pour about a cup of the cooking broth.
  • Cover the pan and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.
  • Uncover the pan and check up salt and pepper. Let the juice reduce to your liking and then turn off the heat.
Nutrition
Serving: 1grams
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