Tacos

Tacos De Costilla De Puerco

Name: Tacos De Costilla De Puerco
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Ingredients: 2 lbs (900g) pork ribs, cut into 2-inch pieces; 4 dried ancho chiles, stemmed and seeded; 2 large tomatillos, husked and rinsed; 1 large onion, chopped; 2 cloves garlic, minced; 1/4 cup (60ml) lard or vegetable oil; 1/2 cup (120ml) chicken broth; 1/4 cup (60g) chopped fresh cilantro; Salt and pepper to taste; 8 corn tortillas; Lime wedges, for serving

By Wesley Pemberton · June 19, 2026 · Tacos

Prep30 min

Cook150 min

Total180 min

Serves8

As a second-generation cook from a Guadalajara family in San Antonio, I've always been passionate about sharing the authentic flavors of Mexico with my loved ones. One of my favorite dishes to make is Tacos De Costilla De Puerco, a classic recipe that never fails to impress. The combination of tender pork ribs, smoky sauce, and fresh toppings is a match made in heaven.

I remember helping my abuela in the kitchen, watching her carefully prepare the ribs and sauce from scratch. She'd always say, 'La clave es la paciencia,' which means 'The key is patience.' And it's true - taking the time to slow-cook the ribs and simmer the sauce makes all the difference in the world.

Today, I'm excited to share my own version of Tacos De Costilla De Puerco with you. This recipe is perfect for anyone looking to add a little Mexican flair to their meals. Whether you're a seasoned cook or just starting out, you'll love the simplicity and flavor of this dish.

In this recipe, we'll be using a combination of traditional Mexican ingredients, including dried chiles, tomatillos, and fresh cilantro. We'll also be employing some classic cooking techniques, such as charring and toasting, to bring out the deep flavors of the ingredients.

So, let's get started! With a little patience and practice, you'll be enjoying delicious Tacos De Costilla De Puerco in no time.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
The slow-cooking process makes the pork ribs tender and fall-off-the-bone
The smoky sauce adds a depth of flavor that complements the pork perfectly
The freshness of the toppings adds a bright and refreshing contrast to the rich sauce
This recipe is perfect for any occasion, from casual weeknights to special gatherings
The leftovers can be refrigerated or frozen for later use

Why This Recipe Works

The key to this recipe is the slow-cooking process, which breaks down the connective tissues in the pork ribs and makes them tender and fall-off-the-bone. The smoky sauce, made with charred tomatillos and dried chiles, adds a depth of flavor that complements the pork perfectly.

The charring process is also important, as it brings out the natural sweetness in the tomatillos and adds a smoky flavor to the sauce. By toasting the chiles, we're able to release their natural oils and intensify their flavor.

Finally, the freshness of the toppings - including cilantro, onion, and lime juice - adds a bright and refreshing contrast to the rich, smoky sauce and tender pork.

Overall, the combination of slow-cooking, charring, and toasting makes this recipe truly special and authentic.

Ingredients You’ll Need

To make Tacos De Costilla De Puerco, you'll need a combination of traditional Mexican ingredients, including dried chiles, tomatillos, and fresh cilantro. Be sure to choose fresh and high-quality ingredients to ensure the best flavor.

When shopping for the ingredients, look for dried chiles that are pliable and have a deep red color. For the tomatillos, choose ones that are firm and have a papery husk. Fresh cilantro is also essential, so be sure to choose bunches with bright green leaves.

2 lbs (900g) pork ribs, cut into 2-inch piecesLook for pork ribs that are meaty and have a good balance of fat and lean meat. You can also use beef ribs or a combination of both.
4 dried ancho chiles, stemmed and seededAncho chiles have a mild, slightly sweet flavor and a deep red color. You can also use other types of dried chiles, such as guajillo or mulato.
2 large tomatillos, husked and rinsedTomatillos have a sweet, slightly smoky flavor and a firm texture. Be sure to choose ones that are firm and have a papery husk.
1 large onion, choppedOnion adds a sweet, caramelized flavor to the sauce. You can also use shallots or garlic for added depth of flavor.
2 cloves garlic, mincedGarlic adds a pungent, aromatic flavor to the sauce. Be sure to mince it finely to release its natural oils.
1/4 cup (60ml) lard or vegetable oilLard or vegetable oil is used to toast the chiles and cook the onion and garlic. You can also use other types of oil, such as olive or avocado oil.
1/2 cup (120ml) chicken brothChicken broth adds moisture and flavor to the sauce. You can also use beef broth or a combination of both.
1/4 cup (60g) chopped fresh cilantroCilantro adds a fresh, herbal flavor to the sauce. Be sure to choose bunches with bright green leaves.
Salt and pepper to tasteSalt and pepper are used to season the sauce and bring out the natural flavors of the ingredients.
8 corn tortillasCorn tortillas are used to make the tacos. Be sure to choose ones that are fresh and pliable.
Lime wedges, for servingLime wedges add a bright, citrusy flavor to the tacos. Be sure to choose fresh, juicy limes.

Ingredients for Tacos De Costilla De Puerco

Equipment You’ll Need

Large heavy skillet or Dutch ovenComal or griddleInstant-read thermometerBlender or food processorCutting boardKnifeSpoon

How to Make Tacos De Costilla De Puerco

1
Preheat the oven to 300°F (150°C).
2
Toast the dried ancho chiles on a comal or griddle over medium heat, turning frequently, until fragrant and puffed, about 5 minutes.
3
Remove the chiles from the heat and let them cool. Once cool enough to handle, stem and seed the chiles, then tear them into small pieces.
4
In a blender or food processor, combine the toasted chiles, tomatillos, onion, garlic, and 1/4 cup (60ml) of the lard or oil. Blend until smooth.
5
Heat the remaining 1/4 cup (60ml) of lard or oil in a large heavy skillet or Dutch oven over medium heat. Add the blended chile mixture and cook, stirring frequently, until the sauce has thickened and reduced slightly, about 10 minutes.
6
Add the pork ribs to the skillet or Dutch oven and cook, turning occasionally, until browned on all sides, about 5 minutes.
7
Add the chicken broth to the skillet or Dutch oven and bring to a simmer. Cover the skillet or Dutch oven with a lid and transfer it to the preheated oven.
8
Braise the pork ribs, covered, until tender and falling off the bone, about 2 1/2 hours.
9
Remove the skillet or Dutch oven from the oven and let it cool slightly. Using two forks, pull the pork ribs apart into shreds.
10
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
11
Assemble the tacos by spooning the shredded pork onto a tortilla, followed by a spoonful of the sauce, some chopped cilantro, and a squeeze of lime juice.
12
Serve the tacos immediately, with additional sauce and toppings on the side.

Expert Tips

To prevent the sauce from becoming too thick, add a little water or broth as needed.
For extra flavor, add some diced onion or garlic to the sauce during the last 30 minutes of cooking.
To make the tacos more substantial, add some diced potatoes or beans to the sauce during the last 30 minutes of cooking.
For a spicy kick, add some diced jalapenos or serrano peppers to the sauce during the last 30 minutes of cooking.
To make the tacos more authentic, use a comal or griddle to warm the tortillas instead of a microwave.
For a fresher flavor, use fresh cilantro instead of dried cilantro.
To make the sauce ahead of time, cook it and let it cool, then refrigerate or freeze it for later use.

Common Mistakes to Avoid

Not toasting the chiles enough, resulting in a lack of flavor in the sauce.
Not cooking the pork ribs long enough, resulting in tough and chewy meat.
Not using enough liquid in the sauce, resulting in a thick and dry sauce.
Not warming the tortillas enough, resulting in stiff and brittle tortillas.
Not adding enough seasoning to the sauce, resulting in a bland and uninspiring flavor.
Not using fresh and high-quality ingredients, resulting in a lackluster flavor and texture.

Variations and Substitutions

Using beef ribs instead of pork ribs for a different flavor and texture.
Adding some diced potatoes or beans to the sauce for added substance and nutrition.
Using different types of chiles, such as guajillo or mulato, for a unique flavor and heat level.
Adding some diced onion or garlic to the sauce for added flavor and aroma.
Using fresh cilantro instead of dried cilantro for a fresher and more vibrant flavor.
Serving the tacos with additional toppings, such as diced avocado or sour cream, for added creaminess and flavor.

What to Serve With Tacos De Costilla De Puerco

Tacos De Costilla De Puerco are best served immediately, with additional sauce and toppings on the side. You can also serve them with some refried beans, Mexican rice, or roasted vegetables for a more substantial meal.

Some other ideas for serving the tacos include adding some diced avocado or sour cream for added creaminess, or using different types of cheese, such as queso fresco or Oaxaca cheese, for a unique flavor and texture.

Refried beansMexican riceRoasted vegetablesDiced avocadoSour creamShredded cheese

Make-Ahead, Storage, Freezing and Reheating

Any leftover sauce can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, simply thaw the sauce overnight in the refrigerator, then reheat it in a saucepan over low heat, stirring occasionally, until warmed through.

Any leftover pork can be refrigerated for up to 3 days or frozen for up to 2 months. To reheat, simply thaw the pork overnight in the refrigerator, then reheat it in a saucepan over low heat, stirring occasionally, until warmed through.

To freeze the tacos, simply assemble them and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the tacos to a freezer-safe bag or container for up to 2 months. To reheat, simply thaw the tacos overnight in the refrigerator, then reheat them in a saucepan over low heat, stirring occasionally, until warmed through.

Frequently Asked Questions

What type of chiles should I use for the sauce?

You can use any type of dried chile, such as ancho, guajillo, or mulato, depending on your desired level of heat and flavor.

Can I use beef ribs instead of pork ribs?

Yes, you can use beef ribs instead of pork ribs for a different flavor and texture.

How long can I store the sauce in the refrigerator?

You can store the sauce in the refrigerator for up to 3 days.

Can I freeze the tacos?

Yes, you can freeze the tacos for up to 2 months. Simply assemble them, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the tacos to a freezer-safe bag or container for later use.

What type of tortillas should I use for the tacos?

You can use any type of corn tortilla, such as yellow or white corn, depending on your desired flavor and texture.

Can I add other toppings to the tacos?

Yes, you can add other toppings to the tacos, such as diced avocado, sour cream, or shredded cheese, depending on your desired flavor and texture.

How long does it take to cook the pork ribs?

It takes about 2 1/2 hours to cook the pork ribs, depending on the size and type of ribs you use.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.

The Full Recipe

Recipe Card