Fuego del Sol

Method

1. Make the adobo. Simmer the guajillo and morita chiles in water until very soft, about 15 minutes; drain. Blend with the remaining adobo ingredients until completely smooth.

2. Marinate and sear. Season the short rib generously with salt and pepper, then rub all over with about 1 cup of the adobo. Heat the oil in your braiser or Dutch oven and sear the meat on all sides until deeply browned; set aside.

3. Braise. In the same pot, cook the onion and garlic until soft. Pour in the mezcal and scrape up the browned bits. Return the meat, add the stock and brown sugar, cover, and braise at 350°F for about 3 hours, until fork-tender.

4. Strain and chill. Lift out the meat. Strain the braising liquid — this is your short rib stock. Ideally chill both overnight: the fat lifts off the stock in one piece, and the cold meat cuts into neat 3 oz portions.

5. Char the poblanos. Char the poblanos on your grill pan (or directly over a gas flame) until blackened all over. Steam them in a covered bowl or bag for 30 minutes, then peel — don't rinse under water or you'll wash away the flavor. Seed and slice into strips.

6. Finish the filling. Cook the onion and garlic in olive oil until soft. Add the poblano strips and cream, bring to a boil, then drop the heat to low. Stir in the cheese until melted and season to taste.

7. Make the plantain purée. Peel the plantains, wrap them in foil with the butter, and bake at 350°F for 45 minutes until completely soft. Blend with the cream and orange juice until silky, adding more cream if needed, and season with salt.

8. Make the zucchini blossom sauce. Sweat the onion and garlic in the butter and oil. Add the blossoms and epazote, then the stock and cream. Boil briefly, reduce the heat, season, and simmer a few minutes. Blend until completely smooth and silky.

9. Roast the baby zucchini. Toss with olive oil, salt, and pepper and roast at 450°F for 6–8 minutes — just enough for color.

10. Reheat and caramelize. Warm the short rib portions in the skimmed short rib stock, then sear them hard on the hot grill pan to caramelize the outside.

11. Roll the enchiladas. Dip each tortilla in hot oil for a few seconds to soften, fill with the warm poblano-cheese mixture, roll, and cut in half on the bias.

12. Plate. Spoon plantain purée in the center, pool the zucchini blossom sauce around it, and set the short rib on top. Lean the enchilada alongside, cover it partially with more sauce, and sprinkle with queso fresco. Finish with the roasted zucchini and any garnishes.