Oxtail in chile manzano mole

Remove the fatty exterior of the oxtail and cut through the joints; poach the sections in water with garlic, onion, thyme, bay leaves, marjoram and salt, about two hours (later described as cooked for three hours).

Remove the seeds and veins of the chile manzano and soak the rest in water, vinegar and salt to take away some heat.

Peel and slice the plantain and fry it; then fry the day-old bread.

Core the tomatoes, place in boiling water about 10 seconds, then into ice water to stop the cooking; peel and quarter.

In a cazuela with vegetable oil cook sliced onion, then add the chiles, garlic, tomatoes, fried plantain, fried bread and sesame seeds; cook down a few minutes.

Add chicken stock and simmer, about 15 minutes in all.

Blend with cinnamon and white chocolate until smooth and velvety.

Return the mole to the cazuela to cook a little longer.

Pull the oxtail meat off the bone; plate with the mole, salt-cured nopal, sliced tomatoes, fava beans, aged cheese, fried tortilla strips, cilantro sprouts and a little olive oil.