Mole poblano is a mildly spicy Mexican meat dish with chocolate! Yes, you heard that right. This is our guide on how to make one with beef.
1½ cups chopped onion
1 large green pepper, seeded and chopped
4 garlic cloves, peeled and crushed
600g beef steak, cubed
1 red chilli, chopped
2 tbsp ground cumin
2 tsp dried basil
1 tsp dried origanum
1 tsp cayenne pepper
1 tsp dried thyme
1 bay leaf
1 cinnamon stick
400g tin chopped tomatoes
340 ml beer
1 cup beef stock
70g tomato paste
410g tin kidney beans
100g dark chocolate, roughly chopped
Salt and pepper
Red onion, thinly sliced
1. Heat a glug of oil in a medium-sized pot over medium heat. Stir in the onion, green pepper and garlic. Fry until the onions are translucent, about 10 minutes. Remove from the pot.
2. Add a little more oil and the beef. Fry until golden brown. Add the chilli, cumin, basil, origanum, cayenne pepper, thyme, bay leaf and cinnamon stick. Fry until the spices are aromatic.
3. Add the chopped tomatoes, beer, stock and tomato paste.
4. Simmer until the sauce has reduced slightly and the meat is tender, about 1 hour.
5. Add the kidney beans and chocolate. Simmer gently until the chocolate has melted. Season.
6. Serve with coriander, red onion, tortillas and guacamole.
DID YOU KNOW: The term mole comes from the Aztec word molli (‘mixture’)?
Not in the mood to cook this Sunday? Then make our quick and delicious Mexican beef and rice with green salsa recipe instead. Plus, it’s budget-friendly!