INGREDIENTS:
6lbs pork rib tips, cut apart so that one rib piece is in each section
10 chiles guajillos
4 chiles anchos
2tsp oregano
1.5tsp coriander
1tsp cumin
1tsp salt plus more to taste
1.5tsp garlic powder
2tbsp oil
3/4c flour
INSTRUCTIONS:
Place chiles in a large bowl. Bring about 5-6c water to a boil and pour over the chiles. Weigh them down with a plate and allow to rehydrate for 20 minutes or more.
Heat cooking oil and add the ribs. Season with salt to taste. When it has released all of its liquid and the meat has changed color, add the flour and stir constantly until the liquid is absorbed and the meat is covered in a gravy-like paste.
Add the chiles and remaining ingredients to the blender, along with 2c of the water the chiles soaked in; liquefy.
Strain chile into the pan of ribs. Stir and reduce heat to medium-low and allow to simmer for 20-30 minutes. Stir occasionally.
I have a family of 7 so I make a big batch. You obviously can cut the recipe in half for a smaller family.