Ivy Stark

Mole Short Ribs

Estofa de Costillas Cortas en Mole Negro

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
Dos Caminos Mexican Street Food
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

Method

  1. 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.
  2. 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