Enjoy some Ribs in Red Mole, a traditional dish that combines the best of Mexican cuisine. This dish is a perfect blend of intense and spicy flavors, where the tenderness of the ribs merges with the richness of the mole, which, made from chilies, spices, and other ingredients, creates a unique sauce. Perfect for sharing at family gatherings or celebrations, this delicacy is the perfect opportunity to experience Mexican gastronomy at its finest. Pair it with rice or tortillas for a complete experience
Recipe for Ribs in Red Mole
Indulge in succulent ribs smothered in a traditional red mole, paired with white rice and beans, a combination that evokes the authentic flavors of Mexican cuisine.
4
servings20
minute1
hour450
kcal1
hour20
minuteIngredients:
- For the Ribs
1 kg de Pork ribs, cut into pieces.
Water (enough to cover the ribs).
1 sheet of laurel
2 cloves garlic
- For the red mole.
4 Guajillo chiles, deveined and seedless
2 Ancho chiles, deveined and seedless
1 Medium tomatoes
1 Garlic clove.
1/2 garlic
1/3 Toasted sesame seeds.
1/2 cup Almonds or peanuts (optional).
1/4 Bitter chocolate tablet.
1/2 tablespoon of cumin powder
1 Branch of Small cinnamon stick.
2 coup of Broth from the ribs (strained).
Salt and pepper to taste
Vegetable oil
Instructions
- Cooking of the ribs:
- Place the ribs in a large pot with water, bay leaf, garlic, and salt.
- Cook over medium heat until tender, about 40-50 minutes.
- Set aside the cooking broth and drain the ribs.
- Preparation of the red mole.
- Toast the guajillo and ancho chiles on a griddle or skillet until they release their aroma, without burning them.
- Toast the tomatoes, garlic, and onion until they have black spots and are soft.
- In a blender, place the chiles, tomatoes, garlic, onion, sesame seeds, almonds or peanuts (if using), cumin, cinnamon, and chocolate. Add one cup of the reserved broth.
- Blend until smooth and strain to remove any lumps.
- Cooking of the mole.
- Heat some oil in a saucepan and pour in the strained mole mixture.
- Cook over medium heat, stirring constantly to prevent it from sticking.
- Add more of the ribs' broth until you reach the desired consistency (not too thick or too runny).
- Season with salt and pepper to taste. Cook for 10 more minutes.
- Add the ribs.
- Add the cooked ribs to the mole and let them soak in the flavor for 10-15 minutes over low heat.
- Presentation:
- Serve hot with white rice, corn tortillas, and refried beans.
- Sprinkle some toasted sesame seeds on top for decoration.
Tips
- Lightly toast the chiles to enhance their flavor, but avoid burning them so the mole doesn't become bitter.
- Use the ribs' broth to blend the mole and enhance the dish's flavor.
- Cook the ribs on low heat to make them more tender and juicy.
- Add the bitter chocolate gradually to adjust the sweetness of the mole to your liking.
- Toast the sesame seeds just before serving to retain their aroma and crispy texture.
Nutritional information
- Calories 450kcal
- Carbohydrates 35g
- Protein 24g
- Fat 22g
- Saturated fat: 8g
- Sodium: 600mg
- Fiber 5g
- Sugar 10g
- Calcio: 70mg
- Iron 2.5mg
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Image credit: Opeai
