Pork ribs are paired with lemony cactus and a rich, mildly spicy guajillo sauce
The scent of chiles toasting hung low like a sweet, spicy cloud swirling around the kitchen. I worked with one or two dried chiles at a time for the most control, flipping, then flattening them with a spatula against the screaming hot carbon steel comal (griddle) explicitly reserved for such tasks. As each chile blistered and darkened, I snatched it off the hot surface and plunged it into a small pot