Costillas Cortas de Res con Mole Manchamanteles y Puré de Malanga Trufado

Pat short ribs dry and season generously with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.

Add chopped yellow onion and smashed garlic to the Dutch oven, sauté until softened, about 5 minutes. Return ribs to the pot. Pour in beef broth and add bay leaves. Bring to a simmer, then reduce heat to low, cover, and braise for 3 to 3.5 hours, or until fork-tender.

While ribs braise, prepare the mole. Wipe dried chiles clean. Heat a dry comal or skillet over medium heat. Toast chiles for 1-2 minutes per side until fragrant, being careful not to burn. Remove and soak in hot water for 20 minutes until softened.

In the same comal, roast tomatoes, tomatillos, onion, and garlic until lightly charred and softened.

In a separate skillet, heat 1 tablespoon of lard or oil over medium heat. Fry the plantain slices until golden brown. Remove. In the same pan, lightly toast almonds, then sesame seeds, cinnamon stick, cloves, and anise seeds until fragrant.

Drain the softened chiles. In a blender, combine soaked chiles, roasted vegetables (tomatoes, tomatillos, onion, garlic), fried plantain, pineapple, apple, toasted almonds, sesame seeds, cinnamon stick, cloves, anise seeds, Mexican oregano, and thyme sprigs. Add 1 cup of chicken broth. Blend until very smooth, adding more broth if needed to achieve a thick, pourable consistency.

Heat the remaining 2 tablespoons of lard or oil in a large pot or Dutch oven over medium heat. Carefully pour the blended mole sauce into the hot lard (it will splatter). Stir constantly for 5 minutes, allowing the sauce to darken and deepen in flavor.

Stir in the remaining 1 cup of chicken broth, piloncillo, and salt. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, for 45-60 minutes, allowing the flavors to meld and the sauce to thicken to a rich consistency.

When short ribs are nearly done, peel and dice malanga. Place malanga in a pot, cover with cold salted water, and bring to a boil. Cook until very tender, about 20-25 minutes. Drain thoroughly.

Return malanga to the hot pot. Add unsalted butter, heavy cream, black truffle oil, kosher salt, and white pepper. Mash with a potato masher or process with an immersion blender until smooth and creamy. Keep warm.

Carefully remove the braised short ribs from their liquid. Strain the braising liquid and skim any excess fat. You can reduce this liquid to create a jus or discard it if the mole is sufficient.

Gently place the short ribs into the simmering mole sauce and allow them to heat through for 10-15 minutes, ensuring they are fully coated and infused with the mole's flavors.

To serve, spoon a generous portion of the truffled malanga puree onto each plate. Place one or two short ribs on top or alongside the puree, then spoon ample mole manchamanteles over the ribs. Garnish with toasted sesame seeds and fresh cilantro leaves.