Pork ribs in chipotle adobo (costillas de puerco al chipotle)
Pork second courses
Walk the open air markets in Mexico and you're likely to see cuts of meat slathered in chipotle peppers—not only does it act as a natural preservative, but also a flavorful, smoky marinade. This recipe incorporates three chiles, all very distinct in flavor to give it a little complexity. For a less intensely spicy take, you can opt for just the jarred peppers. You can also sub in a wide variety of meats, like beef, pork butt, and lamb. Needless to say, the best way to serve this dish is with homemade tortillas, avocado slices, and ice-cold cervezas.
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