ChefXi OfficialA profound marriage of Italian slow-braised soul and Mexican spice, where tender beef meets a complex, chocolate-noted mole sauce over hand-cut pappardelle.
Toast the dried chiles in a dry pan until fragrant, then soak in hot water for 15 minutes until soft. Blend with a splash of the soaking liquid to form a smooth paste.
Remove all seeds if you prefer a milder heat profile.
In a heavy copper pot or Dutch oven, sear the cubed short rib meat in oil until deeply browned on all sides. Remove meat and set aside.
Don't crowd the pan; sear in batches to ensure a proper crust.
Sauté the onions and garlic in the remaining fat until translucent. Stir in the chile paste and cook for 2 minutes to wake up the oils.
Add the beef back to the pot along with the stock, crushed tomatoes, and Mexican chocolate. Cover and simmer on low heat until the beef is fork-tender.
The chocolate adds depth and a silky mouthfeel, not sweetness.
While the beef rests, boil the pappardelle in salted water until al dente. Drain, reserving a splash of pasta water.
Shred the beef slightly into the mole sauce, toss with the pasta and a bit of pasta water to emulsify the sauce onto the ribbons. Serve topped with cotija and cilantro.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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