Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 cups chicken broth
- 1/2 cup raisins
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup peanuts
- 1/4 cup cocoa powder
- 1/4 cup tomato paste
- 1/4 cup olive oil
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp dried oregano
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
- Aluminum foil
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
3. In the same pot, add the onion and garlic and sauté until softened, about 3-5 minutes.
4. Add the guajillo and ancho chilies to the pot and cook for 1-2 minutes until fragrant.
5. Add the chicken broth, raisins, almonds, sesame seeds, pumpkin seeds, peanuts, cocoa powder, tomato paste, sugar, apple cider vinegar, cinnamon, cumin, oregano, salt, and pepper to the pot. Stir to combine.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Cover the pot with aluminum foil and a lid, then transfer to the oven. Bake for 2-3 hours, until the beef is tender and falls apart easily.
8. Remove the pot from the oven and let it cool slightly.
9. Using a blender or food processor, puree the mixture until smooth. If the sauce is too thick, add more chicken broth or water to thin it out.
10. Cut 8-10 pieces of aluminum foil, each about 12 inches long.
11. Place a spoonful of the mole sauce in the center of each piece of foil.
12. Top with a few pieces of beef and fold the foil over to create a packet. Tie the packet with kitchen twine to secure it.
13. Place the packets on a baking sheet and bake in the oven for 20-30 minutes, until heated through.
14. Serve the beef mixiote with additional mole sauce on top.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 23g
Protein: 35g
Sodium: 500mg
Sugar: 13g
Substitutions for ingredients:
- Beef chuck roast can be substituted with pork shoulder or chicken thighs.
- Guajillo and ancho chilies can be substituted with other dried chilies of your choice.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Raisins can be substituted with dried apricots or prunes.
- Almonds, sesame seeds, pumpkin seeds, and peanuts can be substituted with other nuts or seeds of your choice.
- Cocoa powder can be substituted with unsweetened chocolate.
- Apple cider vinegar can be substituted with red wine vinegar or white wine vinegar.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use the mole sauce as a marinade for grilled meats or vegetables.
- Serve the beef mixiote with rice or tortillas for a complete meal.
Tips and tricks:
- Make the mole sauce ahead of time and store it in the refrigerator or freezer for later use.
- If the mole sauce is too thick, add more chicken broth or water to thin it out.
- Be sure to tie the packets tightly with kitchen twine to prevent the sauce from leaking out.
Storage instructions:
Leftover beef mixiote can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the beef mixiote, place the packets in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the beef mixiote on a platter with additional mole sauce on top. Garnish with chopped cilantro and sliced jalapeños.
Garnishes:
Chopped cilantro, sliced jalapeños, diced onions, and crumbled queso fresco.
Pairings:
Serve the beef mixiote with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the beef is tough, it may need to cook longer in the oven.
- If the mole sauce is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Be sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mixiote is a traditional Mexican dish that originated in the state of Hidalgo. It is typically made with meat or fish that is marinated in a spicy sauce and then wrapped in parchment paper or banana leaves and cooked over an open flame.
Flavor profiles:
This beef mixiote with mole sauce is rich, spicy, and slightly sweet. The mole sauce is made with a blend of dried chilies, nuts, seeds, and cocoa powder, giving it a complex and deep flavor.
Serving suggestions:
Serve the beef mixiote with a side of Mexican rice and black beans for a complete meal.
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Region: Mexican