Serves: 4
Total Calories: 1,381

2 , ancho chile kimmy, , cut open, stemmed, and seeded, veins removed
2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
2 cloves garlic (medium), chopped
1/4 cup canned tomato sauce
2 teaspoons red wine vinegar
1 teaspoon honey
1 teaspoon salt, or to taste
1 tablespoon vegetable oil
4 pounds beef short ribs, cut in 3-inch sections
1/8 teaspoon freshly ground pepper, or to taste
1 large white onion, sliced
1/4 cup lightly packed chopped fresh cilantro

1. In a medium dry skillet, over medium heat, toast the chiles on both sides until they release their aromas and blister in a few places. (Do not burn, or they will be bitter.) Put the toasted chiles in a bowl of hot water and soak about 20 minutes. Put the soaked chiles in a blender, and discard the soaking water. Add the oregano, cumin, garlic, tomato sauce, vinegar, honey, and 1/2 teaspoon of the salt to the blender and purée until smooth. If the mixture is too thick to blend, add water, about 1 tablespoon at a time, to release the blades. Scrape the chile purée into a bowl and reserve.

2. Preheat the oven to 350°. In a heavy ovenproof pan, heat the oil over medium heat and brown the beef on all sides. Season with the remaining salt and the pepper. Transfer to the oven, cover, and bake 40 minutes. Spoon chile puree equally over the ribs and bake 20 more minutes. Add the onions and cilantro. Cover and bake 35 to 45 more minutes, or until the meat is falling-apart tender. (Total cooking time, about 1 hour, 40 minutes, or longer.) Serve the ribs with the onions and sauce.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,381
Calories from Fat: 30

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