Corazón de Agave: Short Ribs Estofadas con Recaudo Negro y Puré de Camote Morado con Mezcal

Begin by preparing the Recaudo Negro: Heat a dry comal or cast-iron skillet over medium-high heat. Place the dried ancho, guajillo, and pasilla chiles on the hot surface, pressing down with tongs. Toast for 15-30 seconds per side until aromatic and slightly puffed, being careful not to burn them. Transfer to a bowl, cover with hot water, and let soak for 20-30 minutes until softened. Once soft, remove stems and seeds.

On the same hot comal, char the 1/2 white onion, 2 garlic cloves, and Roma tomato until deeply browned and softened. Separately, burn the two corn tortillas until they are completely black and crisp; this adds a distinctive color and depth to the sauce.

In a small, dry skillet, toast the cumin seeds, coriander seeds, black peppercorns, whole cloves, allspice berries, and cinnamon stick over medium heat for 1-2 minutes until fragrant. Grind these toasted spices into a fine powder using a spice grinder or mortar and pestle.

Combine the softened chiles, charred onion, garlic, tomato, burnt tortillas, ground spices, apple cider vinegar, sour orange juice, and 2 cups of beef broth in a high-speed blender. Blend until very smooth, adding more broth if needed to achieve a pourable consistency. Pass the sauce through a fine-mesh sieve to remove any remaining solids, ensuring a silky-smooth recaudo.

Preheat your oven to 160°C (325°F). Pat the boneless beef short ribs thoroughly dry with paper towels and season generously with salt and freshly ground black pepper.

In a large Dutch oven or oven-safe pot, heat 2 tablespoons of lard or oil over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.

Reduce the heat to medium. Add the remaining 1 tablespoon of lard or oil to the pot. Add the diced yellow onion, 4 minced garlic cloves, carrot, and celery. Sauté for 8-10 minutes until softened and lightly caramelized.

Deglaze the pot by pouring in the dark Mexican beer, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.

Return the seared short ribs to the pot. Pour the prepared Recaudo Negro over the ribs, ensuring they are well coated. Add the remaining 3 cups of beef broth and the orange zest. Bring the liquid to a gentle simmer.

Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the short ribs are incredibly tender and easily shredded with a fork.

While the short ribs are braising, prepare the Purple Sweet Potato Purée: Steam or boil the peeled and cubed purple sweet potatoes until very tender, about 15-20 minutes. Drain well.

Transfer the cooked sweet potatoes to a large bowl. Add the unsalted butter, heavy cream, and Mezcal. Mash thoroughly with a potato masher or process in a food processor until smooth and creamy. Season with salt to taste. Keep warm.

Once the short ribs are tender, carefully remove them from the pot and set aside. Skim any excess fat from the surface of the braising liquid. If desired, reduce the sauce over medium-high heat on the stovetop until it reaches your preferred consistency. Adjust seasoning as needed.

To serve, place a generous dollop of the Mezcal Purple Sweet Potato Purée on each plate. Arrange the tender short ribs (either whole or gently shredded) alongside or on top of the purée. Spoon the rich Recaudo Negro sauce generously over the short ribs. Garnish with toasted pumpkin seeds, micro cilantro, and pickled red onions if using. Serve immediately.