Beef Mole with Green Jalapeño Chili Olive Oil and Dark Chocolate Balsamic
A mole sauce can be a very intimidating recipe to pull together. Fortunately, this one makes a rich and complex sauce in a short amount of time thanks to the use of a blender and our Green Jalapeño Chili Olive Oil and Dark Chocolate Balsamic! You can easily swap in any cut of beef you want, or whatever other protein you have on hand.
Beef Mole with Green Jalapeño Chili Olive Oil and Dark Chocolate Balsamic
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Category
Main
Cuisine
Latin American
Servings
4-6
Prep Time
20 minutes
Cook Time
90-120 minutes
Ingredients
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900 grams (about 2 pounds) of beef cubes
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2 Tbsp. Green Jalapeño Chili Olive Oil
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4 Dried ancho chiles, stemmed and deseeded
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2 Cups hot water
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1 15 Oz. Can fire-roasted tomatoes
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¾ Sweet onion, quartered
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4 Tbsp. Dark Chocolate Balsamic
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4 Cloves garlic, smashed
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2 Tsp. Salt
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3 Tbsp. Creamy peanut butter
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To serve: rice, sliced mild onion, radish, avocado, and lime wedges
Mole
Directions
In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the onion, tomatoes, garlic, and salt and blend on high until smooth.
Add the Dark Chocolate Balsamic and peanut butter, and blend for 30 seconds to one minute. Put aside sauce to prepare the beef.
Sear beef it in a pan with the Green Jalapeño Chili Olive Oil until browned on all sides. Add the mole to the pan and cook on low heat for about 90 minutes, or until the beef is tender enough to fall apart. Serve with rice and accompaniments.
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