Pick up lidded pot, and shake up and down or side to side for about 5 seconds to facilitate even cooking.
Discard charred onion wedges and all but 1 tablespoon drippings from skillet.. Stir chile puree, 2 cups water, oregano, and remaining 1 1/2 teaspoons salt into drippings in skillet and bring to a simmer over medium-high.Return browned short ribs to skillet.
Reduce heat to low, and simmer, partially covered, turning short ribs occasionally, until chile sauce thickens and short ribs are tender when pierced with a fork, 1 hour 40 minutes to 1 hour 55 minutes.Remove from heat, and let cool 15 minutes.Scrape chile sauce into a large heatproof measuring cup.
If needed, add water to equal 3 1/2 cups chile sauce; set aside..Prepare the Morisqueta.
Place rice in a large bowl, add water as needed to cover, and swirl rice with your hand.
Drain through a fine mesh strainer; return rice to bowl.donut that has laser sharp acidity and two textures.
It will be the perfect foil for cast iron-seared.and rum-spiked strawberry molasses.".
Joanne Chang, Chef/Owner, Flour Bakery + Cafe."I plan on making a brown sugar.