Short Rib Mole Rojo

Step 1

Preheat the oven to 350.

Step 2

Season the short ribs with salt and pepper on all sides.

Step 3

In a large Dutch oven, heat 1/8 cup oil over medium-high heat. Once hot, add the short ribs and sear on all sides, working in batches if necessary. Remove and set aside.

Step 4

In the same pot, add the onion and cook until translucent.

Step 5

Return the short ribs to the pot, along with the garlic, bay leaves, cinnamon, and beef broth.

Step 6

Place in the oven and bake for 2-3 hours, until the meat is tender.

Step 7

Once the ribs are in the oven, start preparing the mole rojo. (You can also make it ahead and refrigerate — just add a bit more broth when re-warming.)

Step 8

Heat a large nonstick pan over medium heat, and add ½ tbsp oil. Fry the guajillo, ancho, and árbol chiles until fragrant, being careful not to burn them. Once fried, transfer the chiles to a saucepan with the beef broth and bring to a simmer.

Step 9

In the same nonstick pan, fry the tomatoes, onion, and garlic, adding more oil if needed. Once softened, add them to the saucepan with the chiles and broth.

Step 10

Next, toast the bay leaves, cinnamon, fennel, cloves, peppercorns, pumpkin seeds, almonds, and sesame seeds, adding a bit more oil if needed. Once toasted, add them to the saucepan.

Step 11

Fry the María cookies in the same pan until golden, then add them to the saucepan as well.

Step 12

After about 10-15 minutes of simmering, transfer all the ingredients to the blender, along with the cumin, and blend until smooth. If necessary, blend in batches and strain to remove any large pieces.

Step 13

In a pan, heat ½ tbsp oil over medium heat and cook the strained mole for a few minutes.

Step 14

Stir in the chocolate until melted and fully combined. Add the sugar and adjust salt and pepper to taste. Lower the heat and cover.

Step 15

When the short ribs are tender, place them in the mole sauce for 10-15 minutes, allowing the flavors to meld.

Step 16

Garnish short ribs with cilantro and queso fresco. Serve with warm handmade corn tortillas and/or rice and beans. Enjoy!