San Miguel de Cozumel Quintana Roo Mexico

1 poblano chile
30 g. white sesame seeds
30 g. pecan nuts
1 onion
1 tsp. ground cinnamon
2 cloves
300 gm. Guinness draft
4 plum tomatoes, peeled (can be canned)
3 oz. sultanas (raisins)
30 g. dark brown sugar
6 oz. dark chocolate
Sour cream
1/4 lb. bacon
8 lbs. beef short ribs (bone in)
Stock
Bay leaf
Peppercorns

Toast the sesame seeds in a skillet.
Add chile, pecans, onion, cinnamon, cloves, beer, plum tomatoes, raisins and dark brown sugar.  Cook until well caramelized.  Puree in blender, stir in chocolate.
Meanwhile, render bacon and use fat to brown all sides of beef short ribs.  Add stock to cover, bay leaf and peppercorns and braise until tender.  Cool. Skim fat.  Bone, if using bone-in ribs, and slice meat.  Let sit in sauce overnight in refrigerator.  Warm slowly to avoid burning.  Thin as desired with reserved braising stock. Finish with sour cream, serve with rice. (Serves 10)

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