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1
Mix chile powder, coriander and cumin.
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2
Season the ribs with salt and pepper and rub the spice mix all over.
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3
On a hot, oiled grill, grill the ribs until all sides are well browned.
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4
Meanwhile, in a medium stock pot, coat with oil and brown onions, carrots, garlic, ginger and chiles.
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5
Deglaze with wine and reduce by 50 percent.
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6
Add back the ribs, soy sauces, thyme and water to cover.
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7
Check for seasoning.
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8
The flavor of the liquid will be the ultimate flavor of the ribs.
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9
Bring to a boil and simmer for 2 1/2 to 3 hours, until meat is tender and falling off of the bone.
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10
Remove ribs from liquid.
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11
Strain liquid and reduce by 20 percent.
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12
Return ribs to sauce, keep hot and add scallions and cilantro
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13
Use a mixer fitted with a paddle at high speed and beat lard with baking powder until fluffy.
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14
While still beating, add masa and ginger powder gradually.
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15
Slowly add the water and salt.
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16
Final consistency should be of soft cake batter and shape should hold a spoon.
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17
Test: float a teaspoon of the mix in water.
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18
Fold in sweet potatoes*.
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19
Fold tamales like usual, and place in a bamboo steamer.
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20
Steam until coo
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21
In a non-stick skillet melt butter and saute the potatoes, shallots and season.
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22
Deglaze with wine and reduce completely.
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23
Add a little of the stock at a time, waiting for it to be fully absorbed before adding more.
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24
Cook until tender-firm.
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25
Check for
