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Rich and Flavorful

Short Ribs with Mole Negro

Featuring the deliciously smokey flavors of charred chiles, plantains, tortillas, and a handful of different seeds, these short ribs with from-scratch mole negro are definitely a must-try! Authentic Mexican mole and short ribs are a flavorful combo that truly delivers!


• 7 Puya Chiles, seeds removed
• 5 Guajillo Chiles, seeds removed
• 6 Ancho Chiles, seeds removed
• 1/2 cup Raisins, charred
• 1/2 cup sliced Almonds, charred
• 1/4 cup Sesame Seeds, charred
• 6 Garlic Cloves, charred, charred
• 1/2 Onion, charred
• 2 pcs Tomato, charred
• 5 Cloves, charred
• 5 Allspice berries, charred
• 1 Cinnamon Stick, charred
• 1/4 cup Plantain, fried
• 1 Tortilla, sliced into squares and fried
• 5 cups Chicken Broth
• Salt
• 1 tsp Sugar
• 2 tbsp Lard, for sautéing
• 1/2 tablet Mexican Chocolate, chopped
• 2.2 Lbs Short Ribs, cut into medium-sized pieces, cooked
• Mexican Red Rice, for serving
• Sesame Seeds, for serving


1. On a baking sheet, place costeño, guajillo, and ancho chiles and bake at 356 F for 5 minutes.
2. In a blender, combine chiles, raisins, almonds, sesame seeds, garlic, onion, tomato, cloves, allspice berries, cinnamon, plantain, tortilla, chicken broth, salt, and sugar, and blend for 5 minutes. Set aside.
3. In a clay pot, heat lard. Pour mole negro into the clay pot and cook, stirring constantly, over medium heat for 25 minutes. Add Oaxacan chocolate and cook for 15 more minutes.
4. Add short ribs and cook for 15 more minutes.
5. Serve short ribs with mole negro with Mexican red rice on the side.