Chocolate and chiles have been paired up for centuries in Mexico. Ancho-infused hot chocolate was a drink reserved for royalty, believed to produce strength and virility. The combo is especially tasty with beefy short ribs. You can substitute bittersweet chocolate for the Mexican chocolate; just add a pinch each of sugar and cinnamon and a few drops of almond extract—the ingredients that make Mexican chocolate unique.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Combine the short ribs, one of the onions, the garlic cloves, bay leaf, peppercorns, and 1 tablespoon salt in a large heavy pot. Add water to cover, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours, or until the meat is cooked through.
Step 2
Meanwhile, preheat the oven to 400°F.
Step 3
Arrange the remaining onion, the tomatoes, and the head of garlic on a large baking sheet. Drizzle the onion and tomatoes with 2 tablespoons of the olive oil, and sprinkle generously with salt and pepper. Roast for 1 hour, or until the vegetables are tender and browning in spots and the head of garlic is tender when pierced. Allow to cool slightly. Then transfer the tomatoes and onion to a blender. Squeeze the garlic cloves from their papery skin into the blender, and blend until smooth. Transfer the tomato puree to a medium bowl and set it aside.
Step 4
When the short ribs are cooked through, strain them, reserving the meat and cooking liquid separately; discard all the vegetables and seasonings.
Step 5
Put the ancho chiles in a medium bowl and cover with 3 cups of the warm reserved cooking liquid. Let stand for 15 minutes, or until the chiles are soft. Transfer the chiles and liquid to the blender and puree to a paste. (There is no need to clean the blender since everything is for the same sauce.)
Step 6
Heat the remaining 2 tablespoons olive oil in a large heavy pot over medium-high heat. Add the ancho paste and simmer for 3 minutes. Add the tomato puree and 3 cups of the reserved cooking liquid. Stir in the cumin and oregano, and then the cooked short ribs. Bring the sauce to a boil. Reduce the heat to medium and simmer, uncovered, for 1 3/4 hours, or until the meat is very tender (adding more reserved cooking liquid if the sauce is too dry).
Step 7
Stir in the chocolate until melted. Season the sauce to taste with salt and pepper. Spoon the meat and sauce into shallow bowls, and serve.
Tip
Step 8
Short Ribs can be purchased on the bone or boneless. I prefer the bone-in pieces because you get so much flavor when you cook meat on the bone, especially in braised dishes such as this one.
