Ingredients with Measurements:
- 2 lbs. flank steak
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tbsp. olive oil
- 1 cup beef broth
- 1/2 cup red wine
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped jalapeno
- 1/4 cup chopped garlic
- 1/4 cup cocoa powder
- 1/4 cup peanut butter
- 1/4 cup honey
- 1/4 cup sesame seeds
- 1/4 cup raisins
- 1/4 cup almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup vegetable oil
- 1/4 cup chicken broth
- 1/4 cup masa harina
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together salt, black pepper, garlic powder, cumin, and chili powder.
3. Rub the spice mixture onto both sides of the flank steak.
4. Drizzle olive oil over the steak and massage it into the meat.
5. Grill the steak for 6-8 minutes per side, or until desired doneness is reached.
6. While the steak is cooking, prepare the mole sauce.
7. In a blender or food processor, combine beef broth, red wine, lime juice, soy sauce, Worcestershire sauce, brown sugar, tomato paste, onion, cilantro, jalapeno, garlic, cocoa powder, peanut butter, honey, sesame seeds, raisins, almonds, pumpkin seeds, and sunflower seeds.
8. Blend until smooth.
9. Heat vegetable oil in a large saucepan over medium heat.
10. Add the mole sauce to the saucepan and cook for 5-7 minutes, stirring occasionally.
11. Add chicken broth and masa harina to the saucepan and stir until well combined.
12. Add water to the saucepan and stir until the sauce reaches the desired consistency.
13. Season with salt and pepper to taste.
14. Once the steak is cooked, let it rest for 5 minutes before slicing it against the grain.
15. Serve the steak with the mole sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 30g
- Protein: 45g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Red wine can be substituted with beef broth or grape juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Worcestershire sauce can be substituted with balsamic vinegar or fish sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Tomato paste can be substituted with tomato sauce or crushed tomatoes.
- Jalapeno can be substituted with serrano pepper or poblano pepper.
- Cocoa powder can be substituted with unsweetened chocolate or carob powder.
- Peanut butter can be substituted with almond butter or sunflower seed butter.
- Sesame seeds can be substituted with poppy seeds or chia seeds.
- Raisins can be substituted with dried cranberries or currants.
- Almonds can be substituted with cashews or pecans.
- Pumpkin seeds can be substituted with sunflower seeds or hemp seeds.
- Sunflower seeds can be substituted with pumpkin seeds or chia seeds.
- Vegetable oil can be substituted with avocado oil or coconut oil.
- Chicken broth can be substituted with vegetable broth or water.
- Masa harina can be substituted with cornmeal or all-purpose flour.
Variations:
- Instead of grilling the steak, it can be pan-seared or broiled.
- The mole sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
- The mole sauce can be used as a marinade for the steak before grilling.
- The mole sauce can be used as a dipping sauce for tortilla chips or vegetables.
- The mole sauce can be served with chicken or pork instead of steak.
Tips and tricks:
- Make sure to let the steak rest before slicing it to allow the juices to redistribute.
- Adjust the amount of jalapeno to your desired level of spiciness.
- Toasting the sesame seeds, almonds, pumpkin seeds, and sunflower seeds before adding them to the mole sauce will enhance their flavor.
- Use a splatter guard when cooking the mole sauce to prevent it from splattering.
- Use a high-powered blender or food processor to ensure a smooth mole sauce.
Storage instructions:
- Store leftover steak and mole sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in the microwave or oven until heated through.
- Reheat the mole sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the steak and mole sauce on a large platter with rice and beans on the side.
- Garnish the dish with fresh cilantro leaves and lime wedges.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Rice and beans
- Grilled vegetables
- Corn tortillas
- Mexican-style street corn
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the mole sauce is too thick, add more water or chicken broth to thin it out.
- If the mole sauce is too thin, add more masa harina to thicken it up.
- If the steak is overcooked, it will be tough and chewy. Make sure to cook it to the desired doneness.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover steak and mole sauce in the refrigerator within 2 hours of cooking.
- Reheat leftover steak and mole sauce to an internal temperature of 165°F before eating.
Food history:
- Carne a la Tampiqueña is a traditional Mexican dish that originated in the city of Tampico, located in the state of Tamaulipas.
- The dish typically consists of grilled beef, refried beans, and a cheese enchilada.
- Mole sauce is a traditional Mexican sauce that is made with a variety of ingredients, including chili peppers, spices, nuts, and chocolate.
Flavor profiles:
- The steak is seasoned with a blend of spices that give it a smoky and slightly spicy flavor.
- The mole sauce is rich and complex, with a combination of sweet, savory, and spicy flavors.
Serving suggestions:
- Serve the dish with a cold beer or a glass of red wine.
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Region: Mexican