{"id":7014,"date":"2026-07-14T10:03:05","date_gmt":"2026-07-14T10:03:05","guid":{"rendered":"https:\/\/isticharati.ma\/?p=7014"},"modified":"2026-07-14T10:03:05","modified_gmt":"2026-07-14T10:03:05","slug":"authentic-mexican-costillas-en-chile-rojo-with-chilaquiles-refried-beans","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=7014","title":{"rendered":"Authentic Mexican Costillas en Chile Rojo with Chilaquiles & Refried Beans"},"content":{"rendered":"

A hearty comida casera mexicana<\/strong> plate with tender pork ribs and pork pieces slowly simmered in a rustic red chile sauce, crispy tortilla chilaquiles coated in salsa roja and topped with crema, queso fresco, and red onion, plus creamy homemade refried pinto beans.<\/p>\n

Recipe Information<\/h2>\n

Prep Time:<\/strong> 30 minutes
Cook Time:<\/strong> 1 hour 30 minutes
Total Time:<\/strong> 2 hours
Servings:<\/strong> 6<\/p>\n

Ingredients<\/h2>\n

For the Costillas en Chile Rojo<\/h3>\n

3 lbs pork ribs, cut into individual pieces<\/p>\n

1 lb pork shoulder, cut into large chunks<\/p>\n

6 dried guajillo chiles<\/p>\n

3 dried ancho chiles<\/p>\n

2 Roma tomatoes<\/p>\n

\u00bc white onion<\/p>\n

4 garlic cloves<\/p>\n

1 teaspoon ground cumin<\/p>\n

1 teaspoon Mexican oregano<\/p>\n

2 cups pork or chicken broth<\/p>\n

1 tablespoon vegetable oil<\/p>\n

Salt and black pepper to taste<\/p>\n

For the Chilaquiles Rojos<\/h3>\n

15 corn tortillas<\/p>\n

Vegetable oil for frying<\/p>\n

4 Roma tomatoes<\/p>\n

4 dried guajillo chiles<\/p>\n

1\u20132 \u00e1rbol chiles, optional<\/p>\n

\u00bc white onion<\/p>\n

2 garlic cloves<\/p>\n

1\u00bd cups chicken broth<\/p>\n

Salt to taste<\/p>\n

For the Toppings<\/h3>\n

Mexican crema<\/p>\n

Crumbled queso fresco<\/p>\n

Thinly sliced red onion<\/p>\n

For the Refried Beans<\/h3>\n

3 cups cooked pinto beans<\/p>\n

2 tablespoons lard or vegetable oil<\/p>\n

\u00bc white onion<\/p>\n

1 garlic clove<\/p>\n

\u00bd\u20131 cup bean broth<\/p>\n

Salt to taste<\/p>\n

Instructions<\/h2>\n

1. Brown the Pork<\/h3>\n

Season the pork ribs and pork shoulder generously with salt and black pepper.<\/p>\n

Heat the oil in a heavy pot over medium-high heat.<\/p>\n

Add the pork in batches and brown it well on several sides. Don’t overcrowd the pot.<\/p>\n

Once browned, transfer the pork to a plate and set aside.<\/p>\n

2. Prepare the Red Chile Sauce<\/h3>\n

Remove the stems and seeds from the guajillo and ancho chiles.<\/p>\n

Lightly toast the dried chiles on a hot skillet for a few seconds per side. Be careful not to burn them.<\/p>\n

Place the toasted chiles in hot water and soak for about 15 minutes<\/strong>.<\/p>\n

Blend the softened chiles with the Roma tomatoes, onion, garlic, cumin, Mexican oregano, and 1\u00bd cups of broth.<\/p>\n

Blend until very smooth.<\/p>\n

For a smoother sauce, strain it directly into the pot.<\/p>\n

3. Simmer the Costillas<\/h3>\n

Return the browned pork to the pot.<\/p>\n

Pour the red chile sauce over the meat and add the remaining broth as needed.<\/p>\n

Bring to a gentle simmer.<\/p>\n

Cover partially and cook over low heat for 60\u201375 minutes<\/strong>, or until the ribs and pork pieces are very tender.<\/p>\n

The chile sauce should reduce into a rich, slightly oily red-orange gravy.<\/p>\n

Taste and adjust the salt.<\/p>\n

4. Make the Tortilla Chips<\/h3>\n

Cut the corn tortillas into triangles.<\/p>\n

Heat vegetable oil in a skillet and fry the tortilla pieces in batches until golden and crisp.<\/p>\n

Transfer to paper towels and lightly season with salt.<\/p>\n

5. Prepare the Chilaquiles Salsa<\/h3>\n

Remove the stems and seeds from the guajillo chiles.<\/p>\n

Soak the guajillos and \u00e1rbol chiles in hot water for 10\u201315 minutes.<\/p>\n

Blend with the tomatoes, onion, garlic, chicken broth, and salt.<\/p>\n

Pour the salsa into a skillet and simmer for approximately 10 minutes<\/strong>.<\/p>\n

Add the crispy tortilla chips and toss quickly until coated.<\/p>\n

Don’t cook them too long.<\/strong> The best homemade chilaquiles have softened edges while some parts of the tortillas still retain texture.<\/p>\n

6. Make the Refried Beans<\/h3>\n

Heat the lard in a skillet.<\/p>\n

Add the onion and garlic and cook until fragrant.<\/p>\n

Add the pinto beans with a little bean broth.<\/p>\n

Mash the beans with a potato masher.<\/p>\n

Continue cooking and adding small amounts of bean broth until the beans are thick, creamy, and rustic.<\/p>\n

Season with salt.<\/p>\n

7. Assemble the Plate<\/h3>\n

Spoon a generous portion of the costillas en chile rojo<\/strong> onto one side of a large plate, making sure to include plenty of the red chile gravy.<\/p>\n

Add a mound of creamy refried beans.<\/p>\n

Pile the red chilaquiles onto the remaining side.<\/p>\n

Drizzle generously with Mexican crema.<\/p>\n

Top with crumbled queso fresco and thin strips of fresh red onion.<\/p>\n

Serve immediately.<\/p>\n

Abuela-Style Tip<\/h2>\n

For deeper flavor, brown the pork before adding the chile sauce<\/strong> and let the ribs simmer slowly. The bones enrich the sauce as the meat cooks.<\/p>\n

For the chilaquiles, add the tortilla chips to the hot salsa right before serving<\/strong>. This keeps them saucy and tender without turning completely mushy.<\/p>\n","protected":false},"excerpt":{"rendered":"

A hearty comida casera mexicana plate with tender pork ribs and pork pieces slowly simmered in a rustic red chile sauce, crispy tortilla chilaquiles coated in salsa roja and topped with crema, queso fresco, and red onion, plus creamy homemade refried pinto beans. Recipe Information Prep Time: 30 minutesCook Time: 1 hour 30 minutesTotal Time: […]<\/p>\n","protected":false},"author":1,"featured_media":7016,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-7014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t