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Mole Coloradito Braised Short Ribs

4.5 Hours
4 People
Mole Coloradito Braised Short Ribs

Mole Coloradito is a classic Mexican base sauce made up of dried chilies, a fruit, a nut and often times dark chocolate. Here we are using it to braise beef short ribs, infusing them with a spicy, smoky, tangy and sweet flavor, native to Oaxaca.


  • 8 oz mashed cauliflower with turmeric
  • 12 oz ancho-lime roasted carrots
  • 1 pound roasted sweet potato
  • 12 oz short ribs, cooked
  • As needed, braising liquid
  • 4 tsp parsley almond gremolata

Ingredients for Ancho-Lime Roasted Carrots

  • 12 oz baby carrots
  • 3/4 tsp lime juice
  • 1/2 tsp black pepper
  • 1/8 tsp ancho chili powder
  • 1 pinch salt
  • 1 pinch cumin
  • 1 pinch garlic granules
  • 1 pinch smoked paprika

Ingredients for Gremolata

  • 1 tsp lemon zest
  • 1/8 tsp garlic, minced
  • 1 tsp parsley, chopped
  • 1 tsp olive oil
  • 1 tsp sliced almonds, toasted

Ingredients for Mole Coloradito

  • 5 each chili de arbol
  • 1 each guajillo pepper
  • 2.5 oz Roma tomato, diced
  • 2.5 oz tomatillos
  • 2 each garlic cloves
  • 1/2 tsp sesame seeds
  • 1 each cinnamon stick
  • 1/4 tsp allspice
  • 1 Tbsp cumin seed
  • 1/4 tsp olive oil
  • 1 Tbsp raisins
  • 1 cup chicken stock
  • 1/4 tsp salt
  • 1/2 oz bittersweet chocolate
  • 1/2 tsp evaporated cane sugar

Ingredients for Braised Short Ribs

  • 1 pound beef short ribs
  • 1/2 tsp olive oil
  • 1 cup chicken stock
  • 8 oz mole coloradito


To Assemble

  1. Scoop 2oz of mashed cauliflower onto each serving plate, followed by 3oz roasted carrots and 4oz roasted sweet potato.
  2. Add cooked short ribs to the plate and drizzle on some mole coloradito braising liquid. Finish with 1 tsp of gremolata.

Instructions for Roasted Carrots

  1. Peel baby carrots, then toss them with lime juice and seasonings. Place on a sheet pan and roast in a 350⁰ F oven for 10-15 minutes or until carrots have softened and caramelized.

Instructions for gremolata

  1. Add lemon zest, minced garlic, chopped parsley, olive oil, and sliced almonds to a bowl and combine.

Instructions for mole coloradito

  1. Preheat oven to 450⁰ F.
  2. Place chili de arbol and guajillo pepper in a pot with 2 cups of water. Bring to a boil, cooking until the chilies are tender. Remove from the water and add to a food processor. Blend until smooth.
  3. Wash tomatoes and tomatillos then cut them in half. Place on a sheet pan with garlic and roast in the oven until caramelized (about 15-20 minutes).
  4. Turn down the oven to 300⁰ F, and on a separate pan, toast the sesame seeds, cumin, and cinnamon stick and allspice for 10 minutes. Grind the spices very fine.
  5. Add olive oil and all the ground spices to a sauce pot over medium-high heat. Stir until fragrant (about 30 seconds).
  6. Add pureed chilies, tomatillos, tomatoes, garlic, raisins, and chicken stock. Allow Ingredients to come to a boil, then reduce heat to a simmer. Cook for 30 minutes, then blend with an immersion blender (or transfer to a regular blender, puree and return to the pot).
  7. Add chocolate, constantly whisking until it fully melts. Cook for 20 more minutes, stirring frequently.
  8. Season with salt, then remove from the heat.

Instructions for braising short ribs

  1. Portion short ribs into 4 equal pieces.
  2. Place a sauté pan over medium-high heat. Add olive oil and then short ribs. Sear well on all sides, then transfer to a baking dish.
  3. Add chicken stock to the sauté pan to deglaze. Be sure to scrape all the wonderful fond pieces off the pan's bottom. Pour the chicken stock and the mole coloradito over the short ribs. Cover the baking dish with foil and braise in a 350⁰ F oven for 2-3 hours or until the short ribs are tender.
  • Fond is the caramelized bits left in the bottom of a pan after you've browned meat or vegetables.
  • To Roast Sweet Potatoes, cut them into 4oz portions, then wrap them in foil. Bake in a 350⁰ F oven for about an hour or until sweet potatoes are cooked through and tender.


Calories 415
Protein 26 g
Sodium 569 mg
Carbohydrates 38 g
Fat 18 g
Fiber 8 g
Servings 4