Buffalo Mole Poblano Recipe

Season buffalo short ribs with salt and pepper.

Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the ribs on all sides until well browned. Remove and set aside.

In the same pot, add onion and garlic; cook until softened and lightly caramelized, about 5 minutes.

Stir in tomato paste, bay leaves, oregano, and cumin; cook 1–2 minutes until fragrant.

Return ribs to the pot. Pour in beef stock. Bring to a simmer, then cover and braise in a preheated 325°F (165°C) oven for 2.5–3 hours, until meat is very tender.

Strain and reserve braising liquid

Remove ribs from pot, strain the braising liquid and skim fat. Keep liquid warm.

Prepare chiles

Remove stems and seeds from dried chiles. Toast on a dry skillet over medium heat until fragrant, about 1–2 minutes per side. Soak in hot water for 20 minutes until softened.

Toast aromatics

In a clean skillet, toast garlic, onion, tomatoes, cinnamon, cloves, cumin, and oregano until lightly browned.

Blend mole paste

Drain chiles and transfer to blender with toasted aromatics, sesame seeds, almonds, peanuts, tortilla, and chocolate. Add 1 cup chicken stock and blend until very smooth.

Simmer sauce

Pour blended mixture through a fine sieve into a saucepan. Simmer over medium-low heat, stirring frequently, until thick and glossy. Stir in salt to taste.

Finish mole

If sauce is too thick, thin with more stock. Taste and adjust salt and chocolate balance as needed.

Combine ribs with mole

Return the seared buffalo ribs to the mole sauce. Add a little reserved braising liquid if needed to just cover the meat.

Braise in mole

Simmer gently, covered, for 40–60 minutes until meat is tender and flavors have melded.

Finish and plate

Taste and adjust salt. Serve buffalo mole poblano with white rice or warm tortillas, garnished with sesame seeds or chopped cilantro if desired.