Mole Short Ribs

I love mole sauce. And there are so many different varieties of mole too. But the traditional mole, or at least one of the most popular versions, is a rich sauce made of many spices, herbs, Mexican chocolate, garlic and chilies. There are many different types of mole though. In fact, there are over 300 different types of mole sauce. Mole is more than just a type of sauce. It is a culinary story teller, where each version tells its own story of its traditions. Mole is a symbol of celebration. It graces the tables at festivals, weddings, and other momentous occasions in Mexican culture.

Mole had its origin in pre-hispanic Mexico, when it was called mulli, or chilmolli in nahuatland and was made with turkey and served in Aztec rituals and other festive occasions. One of the most treasured ingredients used in the mole is xocolatl – the Aztec word for chocolate. The ancient civilizations of Mexico, including the Aztecs and Maya, valued bold flavors and combined ingredients like chili peppers, chocolate, and spices to create intricate sauces. The arrival of Europeans brought even more new spices and ingredients that have been incorporated into the dish, modifying its flavors even more. Mole today has endless possibilities. Mole is considered to be one of Mexico’s national dishes. One of the most popular versions known today was created in the 17th century, by a group of nuns in the State of Puebla when they heard of the impending visit of Juan de Palafox, Viceroy of New Spain and Archbishop of Puebla. This is the Puebla Mole. The other very popular version is the Oaxaca, or mole negro, made from dark bittersweet Mexican chocolate.

Larry had smoked some short ribs, but they still needed more cooking, and they definitely needed a sauce. I hadn’t mole in quite a while and I came across a recipe for mole short ribs, so that was what I made. I just threw everything together in the slow cooker, and let it cook. I served it with some of my leftover black-eyed pea salad Double Good Luck – Part 1, with some of my pickled onions, Pickled Onions, Mexican style carrots with cinnamon and butter and some of our New Year’s pretzels. Double Good Luck – Part 2

Mole Short Ribs

2-3 lbs short ribs, par-cooked

1 TBSP coriander

1 TBSP cumin

1 TBSP dried mustard

1 1/2 tsp cloves

2 tsp cinnamon

1-2 tsp dried red pepper flakes

1-2 jalapeno, seeded and diced fine

3 TBSP toasted sesame seeds

2 tsp sumac

1/2 cup cocoa powder

1 tsp allspice

1/2 tsp nutmeg

1 cup orange juice

1 TBSP orange zest

Place the short ribs in the slow cooker. Mix all the ingredients together,using only part of the sesame seeds and leaving out the pickled onions, and pour over the ribs, evenly coating them.

You can either cook them for a shorter period of time on a medium,-high setting for 3-5 hours, or you can turn the setting down to a low setting and cook for about8 hours. Either way, these will be so flavorful and tender, where the meat will just come right off the bones. When everything is cooked, just before serving, top with additional toasted sesame seeds, pickled onions and cilantro.

I am definitely more of a wine drinker than anything else, so I served it with a rich, full-bodied red wine. The sauce is full of bold flavors, so whatever you serve it with needs to be bold, strong and full of bold flavors as well, otherwise it will be overwhelmed by the rich mole sauce.

Happy New Year everyone. May it be a happy, healthy and prosperous year for all. ‘Til next time.