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.

SERVES 4

INGREDIENTS
Olive oil
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
Coriander
Red onion, thinly sliced
Tortillas
Guacamole

METHOD
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!

The post Beef mole poblano appeared first on MyKitchen.

Compared to most chefs, Johan may have had a bit of a late start, only entering the industry when he was 28. He started out as a chef at a chateau in France, where he fondly remembers the time spent wandering through the kitchen garden, a basket of vegetables and herbs on his forearm, carefully picking fresh produce for the day. These days, Johan heads up the kitchen at Vrede en Lust’s Lust Bistro & Bakery, cooking and baking (make sure that you taste the sourdough!) fresh and fuss-free fare at one of the most renowned eateries in the foodie centre of Franschhoek. We visited his kitchen and he cooked us a delicious chocolatey treat with a bite, chicken mole nachos!

SERVES 6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the chicken mole
2 tbsp vegetable oil
2 onions, peeled and chopped
4 cloves garlic, peeled and chopped
5 chicken breasts, chopped
2 cups chicken stock
410 g tin chopped tomatoes
½ cup ground almonds
¼ cup sesame seeds, plus extra to garnish
2 red chillies
1 tbsp origanum
1 tsp smoked paprika
1 tsp cumin
½ tsp cloves
½ tsp allspice
1 bay leaf
100 g dark chocolate (at least 70% cocoa), chopped
Salt and pepper
For the nachos
1 packet tortilla chips
300 g mozzarella, grated
Guacamole, to serve

METHOD
For the chicken mole
1. Heat 1 tbsp oil over high heat. Fry 1 onion and the garlic until soft, 5 minutes. Add chicken and cook until browned.
2. Add enough stock to cover the chicken. Bring to the boil, then reduce heat and simmer until the chicken is cooked through. Skim the scum from the surface, remove the chicken and set aside.
3. Strain any solids from the poaching liquid. Place 1 cup liquid in a blender with the tomatoes, almonds, sesame seeds, chillies, origanum, paprika, cumin, cloves and allspice. Blend until smooth.
4. Heat the remaining 1 tbsp oil and cook the other onion over low heat until softened, 1–2 minutes.
5. Add the bay leaf and blended spice mixture, and simmer for 10 minutes, stirring occasionally. Add the chocolate, stirring until melted, then set aside to cool.
6. Shred the chicken, season with salt and pepper and coat in the sauce.
For the nachos
1. Preheat oven to 200°C.
2. Place the tortilla chips in an ovenproof dish. Top with the chicken and then cover with a layer of mozzarella.
3. Bake for 5 minutes, until the cheese has melted.
4. Serve topped with guacamole, sprinkled with sesame seeds.

The post Chef Johan van Schalkwyk’s chicken mole nachos appeared first on MyKitchen.

A savoury dish with all of our favourite things – peanut butter, chocolate, chilli, coriander and winter spices. Tuck into our chicken peanut mole, and you won’t be able to resist going back in for more.

SERVES 4 // COOKING TIME 90 min

INGREDIENTS
For the mole
2 tbsp vegetable oil
8 chicken pieces
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin
1 stick cinnamon
2 onions, peeled and chopped
4 cloves garlic, peeled and crushed
2 red peppers, seeded and chopped
2 carrots, peeled and grated
500 ml chicken stock
400g tin chopped tomatoes
3 tbsp peanut butter
2 tbsp cocoa
1 tsp chilli flakes (or to taste)
Salt and black pepper
Lime juice, to taste
Honey, to taste
For the rice
500 ml basmati rice
Handful coriander, chopped

METHOD
For the mole
1. Heat oil and fry chicken until golden. Add spices, onion, garlic, red peppers and carrots. Fry for 5 minutes, until soft.
2. Add stock and tomatoes and simmer over low heat for 1 hour.
3. Add peanut butter, cocoa and chilli, and season with salt and pepper. Add a squeeze of lime or a drizzle of honey, if needed.
For the rice
1. Bring a pot of salted water to the boil. Add rice and simmer for 12 minutes. Drain in a colander.
2. Add about 2 cm water to a pot that fits under the colander. Place the colander on top and cover. Steam for 10 minutes.
3. Stir the coriander through the rice. Reserve a little to garnish.
4. Serve the mole with the rice and garnish with coriander.

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