- 1 1/2 lbs. boneless pork country-style ribs
- Salt and pepper
- Garlic powder
- Chile ancho powder
- Mexican oregano
- Olive oil
- 4 chile ancho peppers, stems and seeds removed
- 2 cups masa harina
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg, beaten*
- 1 3/4 cup warm water
* I like adding the egg to the picaditas because they stay moist in the center
You will also need
- 1/3 cup pork manteca/lard melted, optional (you could use canola or olive oil as well)
- 4 to 6 ounces of queso Oaxaca or asadero, shredded (any good melting cheese works well)
- 2 cups pinto or black beans (whole or refried)
- 1 1/2 cups your favorite salsa recipe
- Preheat oven to 350ºF. Season the ribs lightly with salt, pepper, garlic powder, chile ancho and oregano. Drizzle with olive oil to coat evenly and transfer to a baking dish. Add 1/4 cup water to pan, cover with foil and roast for 2 hours. Check for water level after an hour.
- Add the chile ancho to a small pot of boiling water. Reduce heat and cook for 6 to 8 minutes. Drain and transfer to the blender. Add 1/2 cup fresh water, 1/3 teaspoon each of salt, pepper, garlic and cumin. Blend on high until smooth and set aside.
- In a bowl, combine the masa harina, flour, baking powder and salt. Mix in the egg. Gradually mix in the warm water until dough forms. If too crumbly, add a little more water and if it’s too sticky, add a little more masa harina. The liquid will absorb more as it sets. Roll 8 equal-size masa balls and flatten them slightly. Transfer them to a plate covered with plastic wrap.
- Preheat a large comal or griddle pan to medium heat for 5 minutes. Using your hands or a tortilla press lined with wax paper, form a 3-1/2 to 4-inch masa cake. If doing this by hand, wet your hands a little while doing this so masa does not stick. Cook on hot comal/griddle for 3 minutes per side. While still hot, cover picadita with paper towel. Use your fingers to pinch the edges up like a sope. Also pinch the masa in the center so it’s bumpy. Transfer to a plate and cover loosely.
- After 2 hours, remove the ribs from oven. Pour the chile ancho sauce over the ribs and stir gently to coat evenly. Roast, uncovered, for 1 more hour. Before serving, shred slightly using two forks.
- To finish the picadita, Transfer back onto hot comal/griddle and drizzle with a little manteca/lard or oil. This will crisp up the bottom a bit and add its signature flavor. You could use olive oil if you like to keep it light. Add a little cheese to the picadita and cook until cheese begins to melt. Top with beans, pork and salsa.
- If you cannot find queso Oaxaca, you could use string cheese or mozzarella.
- I make a double batch and keep them stored in an airtight container in between sheets of wax paper. You can prepare them with a variety of toppings as pictured above. Great for breakfast, lunch or dinner.