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1
Preheat oven to 425 degrees F.
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2
Season the ribs with salt, pepper, and 1/4 cup of Chili Powder.
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3
Place the ribs on a baking sheet and roast for 25 minutes.
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4
Turn the ribs over and continue to roast for another 20 minutes.
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5
Heat a large 12-quart pot over medium heat.
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6
Cook the onions in vegetable oil for about 5 minutes.
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7
Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute.
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8
Add the tequila, and cook for 1 minute.
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9
Add the tomatoes and bay leaves.
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10
Bring mixture to a boil and add oven roasted ribs.
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11
Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
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12
Remove pot from the heat and pull meat away from the bones, discarding the bones.
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13
Add cooked black beans and heat through.
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14
Adjust seasoning with salt and black pepper.
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15
To serve, garnish with the cilantro and parsley.
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16
Serve with Cornbread.
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17
*Cook's Note: Ask your butcher to remove the silver skin, the thin connective tissue that appears on the superficial layers of red meat.
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18
Special equipment: a food processor
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19
Remove the stems from the dried chiles.
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20
Roughly chop dried chiles.
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21
In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor.
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22
Grind together until it resembles a rough powder.
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23
This will take several minutes.
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24
Chili Powder can be stored for up to 2 months.
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25
Place black beans in a large pot and cover with twice as much cold water.
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26
Cook over medium-high heat for 1 hour or until beans are soft.
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27
Strain and set aside.
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28
Preheat oven to 400 degrees F.
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29
Place the corn on a baking sheet and roast for 10 minutes.
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30
Cool completely, about 20 minutes.
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31
Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl.
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32
In a separate bowl, beat together the buttermilk, butter, and egg.
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33
Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed.
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34
Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**).
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35
Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.
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36
*Cook's Note: Frozen corn should be thawed completely and strained if substituted.
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37
**Cook's Note: If the batter is overmixed, the cornbread will be heavy and dense.
