* 1 lb. pork ribs
* 2 lb. pork loin meat, cubed
* 1 cup vinegar or more, if necessary
* 4 cloves garlic, crushed
* 2 bay leaves
* 1 teaspoon peppercorns
* 5 dried ancho chilies
* 5 Dried guajillo chiles
* 1 sprig thyme
* Salt

Preparation:

1) Mix the crushed garlic, salt, bay leaf, thyme and pepper, preferably with a blender, place the meat into pieces in a bowl. Pour the vinegar over it as well as the garlic, salt, bay leaf, thyme and pepper mixture we just did; marinate for 4 to 5 hours in the refrigerator, covered, marinating directly in the pot which you will use to bake later on.

2) The preparation of the chiles is the next thing to do: cut the chiles open, remove their veins and seeds, cut into pieces and soak in just enough boiling water to cover them for half an hour; the water only needs to be boiling initially; turn the heat off for the rest of the time. After soaking them, blend to liquify the chiles with the same water. Take the meat out of the marinade, throw out a part of the marinade and coat the meat well with the chiles preparation; put the meat back in the marinade, and pour the chiles preparation in as well.

3) Preheat the oven to 200 °F; cover the pot and bake 2 to 3 hours, always checking that there must always be enough liquid in the pot, although we do want it to reduce a bit.

4) After the 2-3 hours, we check that the meat is cooked and it should be quite tender when ready; if not tender put it back in the oven and bake until it is. Uncover the pan, and leave another 20 minutes in the oven so the meat is slightly roasted.

5) When you are ready to serve, serve with some refried beans, sliced ​​radishes and onions previously prepared (cut the onion and add lemon juice, let stand at least 30 minutes) and a bit of lettuce.

Serve and enjoy this delicious tatemado colimense!