MOLE-Q
May 22, 2012 3:46PM
For a Memorial Day story on outdoor grilling, Mercadito Executive Chef Patricio Sandoval shows how he prepares a dish with his mole barbecue sauce on Wednesday, May 16, 2012. | Richard A. Chapman~Sun-Times
Updated: July 1, 2012 11:48AM
MAKES 8 SERVINGS
This sultry slather is currently used to sauce costillas tacos, built from mole barbecue-braised short ribs with grilled celery root and crispy leeks.
2½ dried ancho chiles, stemmed, seeded and torn 2 ½ dried mulato chiles, stemmed, seeded and torn 2 ½ dry pasilla chiles, stemmed, seeded and torn 2 tablespoons extra virgin olive oil 5 pounds short ribs, cut into 3- to 4-inch pieces Salt and pepper, to taste 1 large Spanish onion, chopped 7 cloves garlic, peeled and minced 1 bottle red wine 1 (32-ounce) can whole, peeled tomatoes 1 medium-size cinnamon stick 3 chipotles en adobo, minced 6 tablespoons dried mustard ¾ cup Worcestershire sauce 1 cup apple cider vinegar ½ piece piloncillo (unrefined sugar) or ½ teaspoon raw sugar ¼ teaspoon ground cloves ¾ teaspoon ground allspice 1 teaspoon ground coriander seeds 1 sprig of fresh thyme ½ sprig of rosemary Stack of soft corn tortillas
In a bowl, cover chiles with boiling water, allowing them to rehydrate for 20 minutes while you proceed.
Heat olive oil in a large, heavy-bottomed, oven-safe dutch oven set to high-heat. Lightly season the ribs with salt and pepper. When the oil is shimmering, add the ribs and brown evenly on all sides, 5 to 7 minutes. Transfer the ribs to paper towels to drain briefly. Reduce heat to medium and add the onion and garlic to the pan. Saute until translucent, about 5 minutes.
Preheat oven to 325 degrees.
Deglaze the pan with red wine, scraping bottom of pan with a wooden spoon to dislodge browned bits. Bring to a boil and simmer for two minutes. Drain chiles, Add them to pot, along with hand-squished tomatoes and all remaining ingredients, except the tortillas.
Stir to combine, and return meat to pan. Bring to a boil, cover and place in oven to cook for 2½ to 3 hours, until meat is tender. Remove meat, and cover to keep warm. Discard thyme and rosemary sprigs and pour sauce into a blender. Puree until smooth. Pass through a strainer and discard any solids. Shred meat, and serve immediately with sauce, warmed tortillas and desired condiments for topping.
Adapted from Chef Patricio Sandoval of Mercadito
