Ingredients:
- 1.5kg (3.3 lbs) Beef short ribs 🥩
- 2 Dried Ancho chilies 🌶️
- 50g (1.7 oz) Mexican dark chocolate 🍫
- 1 Onion and 4 cloves Garlic 🧄
- 1/2 cup (125ml) Beef broth 🥣
- 2 tbsp (30g) Peanut butter (for richness) 🥜
- 1/2 tsp (2g) Cinnamon 🪵
- Sesame seeds for garnish ⚪
Step-by-Step Instructions:
- Salt the short ribs and sear them in a hot pan until they have a dark crust.
- Soak dried chilies in hot water for 10 minutes, then blend with onion, garlic, and peanut butter.
- Pour the blended sauce over the ribs in a deep pot.
- Add the beef broth and cinnamon.
- Cover and cook on low heat for 3 hours.
- The meat should be wobbly and pull apart with just a spoon.
- Remove the ribs and stir the dark chocolate into the remaining sauce.
- Let the chocolate melt until the sauce is glossy and pitch black.
- Pour the thick sauce over the ribs.
- Sprinkle with white sesame seeds before serving.
Secret Tip: A tablespoon of peanut butter in the mole gives it that professional, nutty “all-day” flavor without the 24-hour prep.