Mole negro, pork ribs, plátano macho, escabeche

Adapted by
May 2022


Mole Negro Paste:
(Yield: 2.5 kilogram)
100 grams pasilla chiles, toasted and soaked
100 grams ancho chiles, toasted and soaked
100 grams meco chipotle chiles, toasted and soaked
5 grams garlic cloves, toasted
100 grams white onion, toasted
100 grams walnuts, fried
100 grams almonds, fried
100 grams peanuts, fried
100 grams sesame seeds, toasted
100 grams raisins, fried
60 grams ginger, fried
180 grams plantains, fried
3 slices tejera pan or French-style bread, fried then cut diagonally into thirds
20 grams avocado leaves, toasted
10 grams cinnamon sticks, toasted then ground
10 grams allspice berries, toasted then ground
10 grams cumin seeds, toasted then ground
3 cloves, toasted then ground
6 grams dried Mexican oregano, toasted
100 grams black peppercorns, toasted then ground
100 grams tortillas de nixtamal, burnt to ashes
100 grams Oaxacan chocolate
100 grams sugar
100 grams lard
Mole Negro:
(Yield: 3 liters)
1 liter chicken stock
200 grams Oaxacan chocolate
2 tablespoons sugar
Kosher salt
Pork Ribs:
(Yield: 5 servings)
1 rack of Niman Ranch pork ribs
Kosher salt
Course black pepper
Plátano Macho
(Yield: 140 grams)
1 very ripe plantain
4 tablespoons butter, room temperature
2 tablespoons high-fat crema
Kosher salt
(Yield: 20 servings)
3 tablespoons extra virgin olive oil
500 grams diagonally sliced seasonal vegetables
2 serrano chiles, cut into 3 lateral pieces
200 grams quartered small white onions
2 cloves garlic
1 teasoon salt
5 grams cinnamon, toasted then ground
1 teaspoon dried Mexican oregano
2 bay leaves
1 cup white vinegar
To Assemble and Serve:
(Yield: 1 serving)
2 tablespoons butter
2 tablespoons crema
30 grams mixed seasonal greens
tortillas de nixtamal


For the Mole Negro Paste

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.

For the Mole Negro

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.

For the Pork Ribs

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.

For the Plátano Macho

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.

For the Escabeche

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).

To Assemble and Serve

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.