Mole de Costillas Cortas

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   This Mexican short ribs of pork or beef or lamb dish is prepared in a Mole, or salsa prepared with chili Ancho, chili Guajillo, green tomato called Jitomate, garlic, onion, cumin, and salt ... 

The Chef who gave me this recipe, I had met at Madrid Fusion 2009, and his name is,  Enrique Olivera Figueras. Enrique was born and raised in Mexico City D.F. He studied at the Culinary Institute of New York in 1996. Furthermore, he is a restaurateur of his own establishment called Pujol. 

CHEF ENRIQUE OLVERA OWNER OF 
PUJOL RESTAURANT IN MEXICO D.F. 

He did internships in both Manhattan and Chicago during the 1990s, prior to returning to his native land. Enrique´s culinary philosophy is contemporary with reinterpretating the traditional flavors of his native country with the perspective and techniques of " alta cocina " ( high end upscale ) regional Mexican gastronomy. 

Enrique is also involved with the La Camara National of Restaurant Industry ( The Ministry of Hotels and Restaurants ) and is the Executive Chef designing  the meals on Aereo Mexico Airlines and Mexicana de Aviación, the commercial Mexican airline within Mexico.   

CHEF ENRIQUE OLIVERA FIGUERAS´ MOLE DE COSTILLAS CORTAS ...

SHORT RIBS WITH MOLE ... 

THE RECIPE: 

800 GRAMS OF SHORT RIBS ( BEEF, PORK OR LAMB ) 
SALT 

SALSA: 

1.5 Mili-litres of Evoo
Chili Ancho - 2 pieces
Chili Guajillo - 2 pieces
1 large over ripe juicy tomato peeled and skinned
Green Jitomate ( tomato ) - 250 grams
2 cloves of garlic 
1/2 onion sliced finely
Cumin - a pinch 
Salt to taste

THE FINISHED DISH ... 

1) Slice the short ribs in 8 centimeter lengths and sesaon 
2) in a large skillet, heat some Evoo and sauté the short ribs on both sides
3) then place on platter and tent to keep warm 
4) mince the tomato and sauté with the green tomato, onion and garlic ( Sofrito ) for 30 minutes along with the 2 types of chili peppers
5) Season with salt and cumin to taste
6) Sieve the Sofrito sauce to a finer consistency
7) Now preheat the oven to 325 degrees farenheit
8) In a large roasting vessel or earthenware terracotta; place the short ribs with the salsa sofrito refined
9) Roast in oven, until the meat is tender and falling off the bone
10) take the pan juices that have combined with the sofrito refined and re-sieve to prepare a wonderful salsa 

SERVE WITH CRUSTY OVEN WARM BREAD AND A GLASS OF RED WINE OR A MEXICAN BEER LIKE DOS EQUIS AMBAR OR BLACK BEER ... 

ENJOY;
MARGI. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6258	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Mole de Costillas Cortas Posted: 03 March 2013 at 04:44
	This Mexican short ribs of pork or beef or lamb dish is prepared in a Mole, or salsa prepared with chili Ancho, chili Guajillo, green tomato called Jitomate, garlic, onion, cumin, and salt ... The Chef who gave me this recipe, I had met at Madrid Fusion 2009, and his name is, Enrique Olivera Figueras. Enrique was born and raised in Mexico City D.F. He studied at the Culinary Institute of New York in 1996. Furthermore, he is a restaurateur of his own establishment called Pujol. CHEF ENRIQUE OLVERA OWNER OF PUJOL RESTAURANT IN MEXICO D.F. He did internships in both Manhattan and Chicago during the 1990s, prior to returning to his native land. Enrique´s culinary philosophy is contemporary with reinterpretating the traditional flavors of his native country with the perspective and techniques of " alta cocina " ( high end upscale ) regional Mexican gastronomy. Enrique is also involved with the La Camara National of Restaurant Industry ( The Ministry of Hotels and Restaurants ) and is the Executive Chef designing the meals on Aereo Mexico Airlines and Mexicana de Aviación, the commercial Mexican airline within Mexico. CHEF ENRIQUE OLIVERA FIGUERAS´ MOLE DE COSTILLAS CORTAS ... SHORT RIBS WITH MOLE ... THE RECIPE: 800 GRAMS OF SHORT RIBS ( BEEF, PORK OR LAMB ) SALT SALSA: 1.5 Mili-litres of Evoo Chili Ancho - 2 pieces Chili Guajillo - 2 pieces 1 large over ripe juicy tomato peeled and skinned Green Jitomate ( tomato ) - 250 grams 2 cloves of garlic 1/2 onion sliced finely Cumin - a pinch Salt to taste THE FINISHED DISH ... 1) Slice the short ribs in 8 centimeter lengths and sesaon 2) in a large skillet, heat some Evoo and sauté the short ribs on both sides 3) then place on platter and tent to keep warm 4) mince the tomato and sauté with the green tomato, onion and garlic ( Sofrito ) for 30 minutes along with the 2 types of chili peppers 5) Season with salt and cumin to taste 6) Sieve the Sofrito sauce to a finer consistency 7) Now preheat the oven to 325 degrees farenheit 8) In a large roasting vessel or earthenware terracotta; place the short ribs with the salsa sofrito refined 9) Roast in oven, until the meat is tender and falling off the bone 10) take the pan juices that have combined with the sofrito refined and re-sieve to prepare a wonderful salsa SERVE WITH CRUSTY OVEN WARM BREAD AND A GLASS OF RED WINE OR A MEXICAN BEER LIKE DOS EQUIS AMBAR OR BLACK BEER ... ENJOY; MARGI.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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