Mole Braised Beef
By: Amanda Famolaro
Made With:
This rich, tender meat dish is cooked low and slow in a Mexican mole prepared with ingredients including raisins, tomato paste, chipotle peppers in adobo sauce, and almonds. Spices from the McCormick Gourmet™ Collection, like Ancho Chile Powder and Ground Saigon Cinnamon, infuse fall-off-the-bone beef with a complex richness that can be enjoyed in warm tortillas or with rice.
This rich, tender meat dish is cooked low and slow in a Mexican mole prepared with ingredients including raisins, tomato paste, chipotle peppers in adobo sauce, and almonds. Spices from the McCormick Gourmet™ Collection, like Ancho Chile Powder and Ground Saigon Cinnamon, infuse fall-off-the-bone beef with a complex richness that can be enjoyed in warm tortillas or with rice.
Key products
Instructions
- Preheat oven to 325°F. Heat stock in medium saucepan on medium-high heat until simmering. Add raisins and remove from heat. Let stand 5 minutes. Remove raisins with slotted spoon and set aside, reserving stock.
- For the mole paste, place raisins, 1 cup of the reserved stock, onion, 2 tablespoons of the oil, tomato paste, ancho chile, garlic powder and chipotle peppers in blender container. Cover. Puree until smooth. Add almonds, bread, 2 tablespoons of the sesame seed, salt, oregano, cinnamon, and coriander. Process until mixture is a smooth paste, about 3 minutes, scraping down sides as necessary and adding additional stock 1 tablespoon at a time, if needed to process.
- Heat remaining 2 tablespoons oil in large oven-proof saucepan on medium heat. Add mole paste; cook, stirring often, until steaming, about 3 minutes. Stir in chocolate until melted and well blended. Transfer saucepan to oven. Cook 25 minutes, stirring halfway through cooking.
- Remove pot from oven. Whisk in remaining stock and salt until smooth. Add beef. Cover and return to oven.
- Cook 2 hours or until beef is tender and shreds easily, stirring halfway through cooking. Skim fat from surface and discard. Stir in vinegar. Serve braised beef with sauce spooned over top. Sprinkle with remaining sesame seeds and serve with rice and warm tortillas.
