Make the Marinade

Cup of Yum
1. Devein the chilis and add them to the blender jar.
2. Then add the garlic powder, thyme, ginger powder, pepper and coarse grain salt.
3. Next add the cloves, fermented garlic and oil.
4. Blend all the ingredients until smooth. The marinade should be a deep red-orange color.

Sear and Marinate the Ribs

1. Before we marinate the ribs, we’ll sear them to make sure the meat stays juicy. Place the ribs on your grill or griddle and sear for about two minutes. Flip and sear the other side for two minutes.
2. Transfer the ribs to a bowl and pour the marinade over the ribs.
3. Stir to cover the entire surface of the ribs with marinade.
4. Let the ribs marinate for 30 minutes.

Steam the Ribs

1. Add the water to a medium-sized pot or steamer.
2. Tip: If you don't have a traditional steamer or a basket that fits snugly into your pot, place a small, inverted metal cup into the water, and then add the basket. The cup will serve as a base and keep the basket from sagging or moving around.
3. Next, add the bay leaves.
4. Place the marinated ribs in the steamer basket in the pot and cover.
5. Put the pot on the stove and steam over medium-low heat for an hour.

Make the Broth Mixture

1. After steaming, we’ll cook the ribs in this broth for a few hours until the meat is nice and tender. First, slice the Roma tomatoes into wedges.
2. Next, slice off the green stem of the spring onion and reserve for another use. Then, slice the white portion in half lengthwise.
3. Add the yellow pear tomatoes, Roma tomatoes and spring onions to the jar.
4. Blend all ingredients until you have a deep, smooth mixture. Reserve.

Cook and Chop the Ribs

1. Once the ribs have finished steaming, remove them from the steamer basket using kitchen tongs and place them back inside the cooking water.
2. Now pour the newly prepared broth mixture into the pot.
3. Cover the pot and cook over low heat for three to four hours, or until the meat is very tender.
4. Once the meat is ready, place on a cutting board, remove the bones and chop the meat.

Shape and Press the Tetelas

1. Place pre-made corn masa (dough) into a mixing bowl and pinch off chunks to make about 10 golfball-sized balls.
2. One at a time, place a ball of dough on a tortilla press lined with plastic wrap and flatten the dough slightly with your hand.
3. Close the tortilla press to flatten the dough.
4. Transfer the tetela with the plastic wrap to a cutting board and prepare to fill. It looks like a tortilla at this point, but soon we’ll fold it into a little triangular package.

Fill and Fold the Tetelas

1. Place about two tablespoons of meat into the center of the dough.
2. Slice the adobera cheese and criss-cross three slices of cheese on top of the meat.
3. Supported by your plastic wrap or bag, fold one third of the dough over the filling toward the center of the circle.
4. Pick up the plastic to fold over the second side, making a triangular point at the top of the two folds.
5. Finally, fold the bottom up to complete your triangle.
6. Your tetela is now ready to heat!

Heat and Eat

1. Preheat a griddle over medium heat. Gently place the tetela on the griddle seam side up.
2. Heat for 3-5 minutes or until toasted on one side. Then flip and heat the other side.
3. To serve, transfer three of the heated tetelas to a serving plate with a small bowl for the broth.
4. Ladle the birria broth into the bowl.
5. Top the broth off with a squeeze of lime and garnish your dish with cilantro sprigs.
6. To eat, dip the tetela into the broth and take an amazing, juicy bite. Be sure to have napkins handy! Mmmmmm!