Mole-Braised Beef

Mole-Braised Beef |
Mole-Braised Beef |
Mole-Braised Beef |
Mole-Braised Beef |
Mole-Braised Beef |

Mole Braised Beef

Makes 6 servings
Prep time: 10 minutes
Cook time: 3 to 4 hours

1-1/2 pounds beef chuck roast
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon cacao or unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon pepper
1 large white onion, thinly slices
4 cloves garlic, crushed
Juice of 4 oranges, about 1 to 1-1/4 cups
Juice of 2 limes
6 ounces beer
1 cup beef stock
1 sprig cilantro
1 sprig oregano
2 dried pasilla peppers
1 can whole tomatoes

Season & Brown Beef

In a small bowl, combine cumin, chili powder, cinnamon, cacao powder, salt and pepper. Pat beef dry and season all sides with spice mix. 

Heat a tablespoon of olive oil in a large Dutch oven, or heavy-bottomed pot over medium-high heat. Brown chuck roast on all sides, remove from pot and set aside. 

Build Your Mole

Add the onion and garlic to the pot, sauté over medium heat until translucent and fragrant, 3 to 4 minutes. Add orange and lime juice, beer, beef stock, cilantro, oregano, dried peppers and tomatoes to the pot, stir to combine. Return beef to pot and simmer on low for 3ish hours, or until beef is tender. 

Remove beef from the pot and shred with two forks; set aside. Remove and discard the cilantro and oregano sprigs. Transfer the remaining pan juices and pasilla peppers to a blender, pulse on high until smooth, about 30 seconds. Return shredded beef to the pot and top with half of the mole sauce. Keep remaining mole for serving. (Psst…this would also make a super tasty enchilada sauce!)

Use your Mole Braised Beef for nachos, tacos, burritos, enchiladas or rice bowls. Enjoy!