Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 cups chicken broth
- 2 cups water
- 1 cup unsweetened cocoa powder
- 1/2 cup raisins
- 1/2 cup almonds, toasted
- 1/4 cup sesame seeds, toasted
- 4 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 2 dried mulato chiles, stemmed and seeded
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground coriander
Special equipment needed:
- Blender or food processor
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the chicken broth and water to the pot. Bring to a simmer and add the beef cubes back to the pot. Cover and simmer for 1 hour.
4. While the beef is simmering, prepare the mole sauce. In a dry skillet over medium heat, toast the almonds and sesame seeds until lightly browned, about 5 minutes. Remove from the skillet and set aside.
5. In the same skillet, toast the dried chiles, cinnamon stick, and whole cloves until fragrant, about 2-3 minutes. Remove from the skillet and set aside.
6. In a blender or food processor, combine the toasted almonds, sesame seeds, toasted chiles, cinnamon stick, whole cloves, cocoa powder, raisins, oregano, cumin, salt, black pepper, allspice, and coriander. Add enough water to make a smooth paste, about 1-2 cups.
7. Add the mole sauce to the pot with the beef. Stir well to combine. Cover and simmer for another hour, stirring occasionally.
8. Remove the pot from the heat and let it cool for a few minutes. Using an immersion blender or a regular blender, puree the mole sauce until smooth.
9. Return the pot to the heat and simmer for another 30 minutes, stirring occasionally.
10. Serve the mole poblano with beef hot, garnished with sesame seeds and chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Temperature:
Simmer over medium heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 28g
Protein: 30g
Sodium: 650mg
Sugar: 10g
Fiber: 8g
Substitutions for ingredients:
- Beef chuck roast can be substituted with chicken or pork
- Vegetable oil can be substituted with olive oil or canola oil
- Raisins can be substituted with prunes or dates
- Almonds can be substituted with peanuts or cashews
- Ancho, pasilla, and mulato chiles can be substituted with other dried chiles, such as guajillo or chipotle
Variations:
- Add diced potatoes or sweet potatoes to the pot with the beef for a heartier dish
- Use the mole sauce as a marinade for grilled chicken or steak
- Serve the mole poblano with rice, beans, or tortillas on the side
Tips and tricks:
- Toasting the nuts and seeds before adding them to the mole sauce enhances their flavor and texture
- Soaking the dried chiles in hot water for 10-15 minutes before toasting them makes them easier to blend into a smooth paste
- Use a wooden spoon or spatula to stir the mole sauce to prevent it from sticking to the bottom of the pot
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mole poblano with beef in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mole poblano with beef in a large bowl or platter, garnished with sesame seeds and chopped cilantro.
Garnishes:
- Sesame seeds
- Chopped cilantro
- Sliced avocado
- Crumbled queso fresco or cotija cheese
Pairings:
- Mexican rice
- Refried beans
- Corn tortillas
- Guacamole
- Pico de gallo
Suggested side dishes:
- Grilled vegetables
- Cucumber salad
- Jicama slaw
- Black bean salad
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, simmer it uncovered for a few more minutes to thicken it up
- If the beef is tough, simmer it for an additional 30 minutes or until tender
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food history:
Mole poblano is a traditional Mexican dish that originated in the city of Puebla. It is a complex sauce made with a variety of ingredients, including dried chiles, nuts, seeds, spices, and chocolate. The sauce is typically served with chicken or turkey, but can also be served with beef or pork.
Flavor profiles:
Mole poblano has a rich, earthy flavor with a hint of sweetness from the chocolate and raisins. The dried chiles add a smoky, spicy flavor, while the nuts and seeds add a nutty, crunchy texture.
Serving suggestions:
Serve the mole poblano with beef as a main course for a special occasion or dinner party. It pairs well with Mexican rice, refried beans, and corn tortillas.
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Region: Mexican