Mole Short Ribs

Name: Mole Short Ribs (Estofa de Costillas Cortas en Mole Negro)
Yield: Serves 8
Cuisine: Mexican
Ingredients: Mole Negro; Espinacas con Pepitas y Pasas; Puré de Boniato con Mojo; Tri-Color Rajas; 1 recipe Estofa de Costillas Cortas en Tamarindo

Estofa de Costillas Cortas en Mole Negro

Preparation info

Serves
8

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

In little stalls along the markets, vendors sell takeaway plates of short ribs, most often over mashed sweet potatoes or Puré de Boniato con Mojo. You can read my diary entry about learning to make Mole Negro with Abigail Mendoza.

Ingredients

1 recipe Estofa de Costillas Cortas en Tamarindo
Mole Negro
Puré de Boniato con Mojo

Method

Cook the short ribs according to the recipe and leave whole. Prepare the Mole Negro, Puré de Boniato con Mojo, Espinacas con Pepitas y Pasas, and Tri-Color Rajas.
To serve, remove the bones and cut each into three equal pieces, cover with 2 cups of Mole Negro, and reheat. Ladle ½ cup of Mole Negr