Chichilo mole

Place the Beef short ribs in a large pot, cover with water, add a pinch of Salt, and bring to a boil. Reduce heat and simmer for 2-3 hours until tender. Reserve the cooking liquid (beef broth).

Toast the Chilhuacle negro, Chile mulato, and Chile pasilla Oaxaca in a dry comal or skillet over medium heat until aromatic and slightly puffed, being careful not to burn them. Remove stems and seeds, then place them in a bowl and cover with hot water to rehydrate for 20 minutes.

While chiles rehydrate, char the Roma tomatoes, Tomatillos, 100g of White onion, and 20g of Garlic cloves on the comal until blackened in spots and softened. Set aside.