- 3-5 pounds beef riblets about half inch thick
- 10 new mexico dried chiles
- 10 dry japenese chiles
- 3 cloves garlic
- Quarter of medium onion
- 3 cups water
- to taste Salt
- 2 roma tomatoes
Cook riblets until golden brown and completely cooked
Char all of the chiles garlic onion and tomato then add to blender with water and salt. Taste to check heat level before adding to riblets.
Add salsa to riblets and let simmer for about 10 to 15 minutes on low to medium temp depending on your cooking source.
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