In the same skillet, add tomatoes, garlic, and onion. Cook until softened. Transfer to a blender, add toasted chiles, chicken broth, cumin, cinnamon, and salt. Blend until smooth.

Cook the Mole

In a saucepan, heat vegetable oil over medium heat. Pour in the blended mole and simmer for 15-20 minutes, stirring occasionally.

Cooking the Short Ribs

Sear the Meat

Season short ribs with salt and pepper. In a large pot, heat olive oil over medium-high heat. Sear short ribs on all sides until browned. Remove from pot.

Braise the Ribs

Add thyme and bay leaves to the pot. Return short ribs to the pot and add the prepared mole sauce. Cover and simmer on low heat for 2-3 hours until tender.

Making Chicharron Tamal

Prepare the Tamal Dough

In a mixing bowl, beat lard until fluffy. Gradually add masa harina, baking powder, and salt. Mix in chicken broth until dough is light and airy.

Add Chicharrones

Fold in crushed chicharrones gently into the tamal dough.

Steam the Tamales

Scoop tamal dough onto corn husks, fold, and steam for about 30-40 minutes.

Preparing Seasonal Harvest

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add seasonal veggies, sauté until tender. Season with salt and pepper.