Mole negro, pork ribs, plátano macho, escabeche

Using a food mill or wet stone molino, work in batches to churn together chiles, garlic, onion, nuts, sesame, raisins, ginger, plantains, bread, avocado leaves, spices, oregano, tortillas, chocolate, and sugar into a paste with enough water as needed. You can alternatively use a Vitamix blender, but this will require more water. In a pot over medium-low flame, heat lard. Add the mole paste and cook 2 hours, stirring frequently. Skim off and reserve any fat that rises to the surface. Remove mole paste from heat, cool, and reserve.

In a saucepan over medium heat, add chicken stock and 1 kilogram Mole Negro. Bring to a boil. Whisk in chocolate and sugar and season with salt. Reserve.

Rub ribs with 4 tablespoons reserved cold mole fat. Season all sides with salt and pepper. Let dry brine for 24 hours. Heat oven to 275°F. Add ribs to a roasting pan then roast 2 hours and 30 minutes. Let cool.

Heat oven to 350°F. With the skin on, roast plantain for 15 minutes. While plantain is hot, peel, then add to a stand mixer fitted with a paddle attachment. Add remaining ingredients and whip until smooth. Set aside.

In a large pot over medium-high flame, heat olive oil. Add seasonal vegetables, serranos, onion, and garlic and sauté until medium crisp. Add ½ cup water and remaining ingredients. Bring to a boil. Remove from heat and let cool. Refrigerate at least 8 hours (or overnight).

Over a wood-burning oven, sear 2 to 3 Pork Ribs. In a small pot, bring 120 milliliters Mole Negro to a boil without reducing. Meanwhile, in a small bowl, fold together butter, crema, a pinch of salt, and 60 grams Plátano Macho. Spoon Plátano Macho onto a serving plate. Add Pork Ribs to the plate and smother with warm Mole Negro. In a small bowl, mix to combine seasonal greens, 120 grams Escabeche vegetables, and 1 teaspoon Escabeche brine. Season with lime. Plate Escabeche salad beside the Pork Ribs. Serve with a side of tortillas.