Costillas de Res Glaseadas en Adobo de Morita y Café con Puré Sedoso de Camote Morado y Granos de Elote Ahumados

Pat the beef short ribs dry with paper towels and season generously with sea salt and black pepper. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.

To prepare the adobo, wipe out any excess oil from the pot. Add the dried morita and ancho chiles to the dry pot and toast over medium heat for 2-3 minutes, pressing them down with a spatula, until fragrant. Be careful not to burn them. Remove the chiles and place them in a heatproof bowl. Cover with hot water and let them rehydrate for 15-20 minutes until softened.

While the chiles rehydrate, add 1 tablespoon of olive oil to the same pot over medium heat. Sauté the chopped white onion and garlic until softened and translucent, about 5 minutes. Add the chopped Roma tomatoes and cook for another 5 minutes until they begin to break down.

Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. Transfer the chiles, sautéed onion, garlic, tomatoes, brewed coffee, apple cider vinegar, Mexican oregano, ground cumin, ground cloves, ground cinnamon, and black peppercorns to a blender. Add 1 teaspoon of sea salt and 1/2 cup of beef broth. Blend until a smooth, thick adobo paste forms, adding a little more reserved chile soaking liquid or beef broth if needed to achieve a smooth consistency.

Pour the adobo back into the Dutch oven. Bring to a simmer over medium heat, stirring occasionally, and cook for 5-7 minutes to allow the flavors to meld and deepen. Return the seared short ribs to the pot, ensuring they are mostly submerged in the adobo. Pour in the remaining beef broth. Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F). Braise for 3 to 3.5 hours, or until the short ribs are incredibly tender and easily pull apart with a fork.

While the short ribs are braising, prepare the purple sweet potato purée. Place the diced purple sweet potatoes in a saucepan and cover with cold, salted water. Bring to a boil and cook until very tender, about 15-20 minutes. Drain thoroughly. Return the potatoes to the hot pan, add 4 tablespoons of unsalted butter, heavy cream, and 1/2 teaspoon of sea salt. Mash or blend with an immersion blender until smooth and creamy. Stir in the fresh lime juice. Keep warm.

For the smoked corn, in a medium skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the corn kernels and sauté for 5-7 minutes until slightly charred and tender-crisp. Stir in the smoked paprika, chopped cilantro, and lime zest. Season with salt and pepper to taste. Keep warm.

Once the short ribs are cooked, carefully remove them from the pot and set aside. Skim any excess fat from the surface of the braising liquid. Bring the liquid to a simmer over medium-high heat on the stovetop and reduce by about one-third, stirring occasionally, until it forms a rich, glossy glaze that coats the back of a spoon. Adjust seasoning if necessary.

To serve, place a generous dollop of the purple sweet potato purée on each plate. Arrange the glazed short ribs over the purée, spooning extra adobo glaze over the top. Garnish with the smoked corn kernels, a sprinkle of fresh cilantro leaves, and toasted white sesame seeds (if using). Serve immediately.