• Pork rib (500g)
  • Lard of pork (3 tablespoons)
  • Onion (1 piece) 
  • Celery (1 stalk)
  • Garlic (3 tooths)
  • Carrot (1 piece)
  • Rosemary (1 stick)
  • Fat pepper ( 1 tablespoon)
  • Tamarind (50g)
  • Jamaica (50g)
  • Pineapple (100g)
  • Chipotle pepper (50g)
  • Chile huajillo (2 tablespoons) 
  • Tepa Agave Ambar( 2oz)
  • Salt as you wish.



  1. In a pot cook the pork rib in water with carrot, celery, onion, garlic previously chopped irregularly just to flavor, add salt, fat pepper and a rosemary branch cook until the meat is soft and pricked easily.
  2. In another pan add  the Jamaica, tamarind , pineapple and Tepa Agave Ambar ( reducing the ingredients the result will be a sweet pulp that we will reserve for later.
  3. When the meat is ready, we will cut it into cubes to fry it in lard, add the chipotle chile and the filleted chile huajillo ,the meat will turn golden,
  4. Add the caramel from step 2  and incorporate well, serve in tacos and serve with onion, cilantro and lemon. .