Short ribs kabik braised in achiote, with a green onion and habanero relish

Break a head of garlic into cloves and roast on an ungreased griddle about 15 minutes, turning now and then, until soft inside and blotchy black outside.

Roast the hot banana peppers on another burner a few minutes, turning, until blackened and blistered.

Heat a pot over medium to medium-high with a little vegetable oil; sear the short ribs until browned all over, sprinkling with salt.

Peel and roughly chop the cooled garlic; cut a slit in the side of each roasted chili (do not peel); chop the red onion and half a green bell pepper.

In the short-rib pot, cook the red onion, bell pepper, roasted garlic, a can of (roasted) tomatoes, a little Mexican oregano, several grinds of pepper and epazote until it starts to thicken.

Blend about two thirds of the achiote paste with a couple of cups of water until absolutely smooth.

Add the browned short ribs, the achiote braising liquid and the slit roasted chilies to the pot.

Braise about two hours in a 325-degree oven until juicy.

For the relish, mix green onions with chopped habanero, a squeeze of lime juice and a little salt; sprinkle over the meat with the roasted chilies.