• 2 pounds pork ribs
  • 20 big tomatoes
  • 2 onions
  • Salt, pepper, vinegar and achiote (annatto) to taste
  • 1 teaspoon ground oregano
  • 1/4 teaspoon cumin
  • 20 tomatillos (small green or white tomato)
  • 8 cloves garlic


Wash well and leave the meat to dry. Season it with salt and pepper and little bit of vinegar and let it stand for a little.

Meanwhile, parboil the tomatoes, onions, garlic and tomatillos; if there is too liquid you can pour it off so it has a drier consistency. Blend this sauce adding cumin, oregano and achiote to it. Once you blend it you can spread it now to the meat putting enough extra sauce on it. Cover it with a strainer so it dries.

Next day, brown the meat. When it is dry, cover it and let it cook on low heat.

This plate tastes better three days after its preparation because it brings out all the flavors.

Eat with tortillas hot off the griddle and refried beans.

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  • Alimento base: Pork ribs
  • Dificultad: Easy
  • Tiempo preparación: 45 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Guatemala
  • Comunidad:
  • Típica de: Guatemala
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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