We’ve always been captivated by the rich tapestry of Mexican cuisine and beef mole stands out as a flavorful gem. Hailing from ancient traditions in Mexico this hearty dish blends tender beef with a complex sauce of chilies spices and chocolate creating a perfect balance of heat and sweetness.
In our recipe we’ll guide you through an easy twist on this classic that’s sure to impress. Let’s bring that authentic taste right to your table and elevate your dinner game.
Ingredients
In our Beef Mole recipe, we focus on sourcing high-quality ingredients that capture the authentic flavors of Mexican cuisine, blending tender beef with a harmonious mix of chilies, spices, and chocolate for that perfect balance of heat and sweetness.
Meat and Base Ingredients
- Beef: 2 pounds of beef chuck, cut into 1-inch cubes for optimal tenderness during slow cooking.
- Onion: 1 large yellow onion, finely chopped to build a flavorful base.
- Garlic: 4 cloves, minced for a robust aromatic foundation.
Chilies and Spices
- Dried Chilies: 4 ancho chilies and 2 guajillo chilies, seeded and toasted to release their deep, smoky essence.
- Cumin: 1 tablespoon ground, added for its warm, earthy notes that enhance the mole’s complexity.
- Cinnamon: 1 teaspoon ground, to introduce a subtle sweetness that complements the chocolate.
- Tomatoes: 2 medium ripe tomatoes, diced to provide acidity and balance the richness.
Finishing Touches
- Chocolate: 2 ounces of unsweetened dark chocolate, chopped to melt smoothly and add a luxurious depth.
- Chicken Stock: 4 cups low-sodium, used to create a silky sauce consistency.
- Oil: 2 tablespoons vegetable oil, for searing the beef and sautéing aromatics.
This selection ensures our Beef Mole delivers an easy yet authentic twist, using precise measurements for consistent results every time.
Equipment Needed
To prepare our Beef Mole recipe with ease, we rely on a few key tools that streamline the process and help achieve authentic Mexican flavors. These essentials ensure precise handling of ingredients like beef chuck and chilies for optimal results.
Essential Tools
For crafting Beef Mole, we’ve compiled a list of Essential Tools that make the cooking process efficient and enjoyable. Below, we outline each item with its role in the recipe, emphasizing tools that handle tasks from chopping to simmering.
- Large Dutch oven or heavy pot: We recommend a 5- to 6-quart size for browning the beef and simmering the mole sauce, allowing even heat distribution to develop rich, deep flavors.
- Chef’s knife and cutting board: In our experience, a sharp 8-inch knife paired with a sturdy board is crucial for dicing onions and mincing garlic quickly and safely, minimizing prep time.
- Blender or food processor: This tool is indispensable for pureeing the chili mixture into a smooth sauce—we suggest a high-powered model to achieve the velvety texture that defines authentic Beef Mole.
- Measuring cups and spoons: We always use precise stainless-steel sets to measure ingredients like spices and stock accurately, ensuring consistent taste in every batch.
- Wooden spoon or spatula: Ideal for stirring the sauce without scratching cookware, we find this helps prevent sticking and incorporates flavors evenly during the cooking process.
If you’re expanding your kitchen setup, consider a strainer or sieve for optional refinement of the mole sauce, though it’s not always necessary for home cooks.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, we guide you through the step-by-step process to create our authentic Beef Mole. Follow these instructions closely for a rich, flavorful dish that balances spicy, sweet, and savory notes.
Prep Work
Before we begin cooking, let’s prepare our ingredients to ensure everything is ready for seamless assembly. Start by chopping 1 large yellow onion into fine dice and mincing 4 cloves of garlic for a fragrant base. Next, remove stems and seeds from 4 dried ancho chilies and 4 dried guajillo chilies, then tear them into pieces to release their earthy heat. We also recommend toasting the chilies in a dry skillet over medium heat for 2-3 minutes until fragrant, which enhances their deep, smoky flavor. Measure out 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1 can (14 ounces) diced tomatoes, 2 ounces unsweetened dark chocolate (chopped), and 2 cups low-sodium chicken stock. Finally, cut 2 pounds of beef chuck into 1-inch cubes for tender results, patting them dry with paper towels to promote better browning.
Making the Mole Sauce
We now focus on crafting the heart of our Beef Mole—the luscious sauce that delivers a symphony of chili-infused warmth and subtle sweetness. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium heat, then add the diced onion and minced garlic, sautéing for 5 minutes until they turn golden and release an irresistible aroma. Stir in the toasted chilies, cumin, and cinnamon, cooking for another 2 minutes to bloom the spices and fill your kitchen with their intoxicating scent. Transfer this mixture to a blender along with the diced tomatoes, chopped dark chocolate, and chicken stock, then blend on high for 1-2 minutes until smooth and velvety. Pour the sauce back into the Dutch oven, and simmer over low heat for 10 minutes, stirring occasionally with a wooden spoon to thicken it into a glossy, rich coating that promises a perfect blend of heat and chocolatey depth.
Cooking the Beef
With our mole sauce prepared, we turn to cooking the beef to achieve that tender, melt-in-your-mouth texture. In the same Dutch oven, heat 1 more tablespoon of vegetable oil over medium-high heat, then add the cubed beef chuck, searing it for 5-7 minutes until browned on all sides for a caramelized crust that locks in juices. Once browned, reduce the heat to low and pour the mole sauce over the beef, ensuring every piece is coated in its vibrant, spicy blend. Cover and simmer for 1.5 to 2 hours, stirring every 20 minutes, until the beef is fork-tender and the sauce has deepened into a thick, aromatic gravy that evokes the essence of traditional Mexican flavors.
Assembling and Serving
To finalize our Beef Mole, we assemble the components for a dish that’s ready to impress. After cooking, remove the Dutch oven from heat and let the mixture rest for 5 minutes to allow flavors to meld, resulting in a harmonious blend of tender beef enveloped in silky sauce. Serve the beef mole hot over steamed rice or warm tortillas, garnishing with fresh cilantro and a squeeze of lime for a bright, citrusy contrast that elevates the dish’s complexity. For an authentic touch, we suggest portioning it into bowls and topping with crumbled queso fresco, ensuring each serving highlights the sauce’s glossy sheen and the beef’s succulent texture.
Make-Ahead Instructions
One of the beauties of our Beef Mole recipe is its flexibility for busy schedules, allowing us to prepare components in advance without compromising the rich, smoky flavors of tender beef simmered in a velvety mole sauce. By planning ahead, we ensure that every bite delivers that perfect balance of heat, sweetness, and chocolatey depth, making it easier to enjoy an authentic Mexican feast any day of the week.
Preparing the Mole Sauce Ahead
We can streamline our cooking process by making the mole sauce up to 3 days in advance. Begin by following the steps in our recipe for toasting the chilies, sautéing the onions and garlic, and blending the mixture into a smooth sauce. Once prepared, let the sauce cool completely to room temperature. This step helps preserve its vibrant flavors and prevents bacterial growth.
Transfer the cooled sauce to an airtight container or freezer-safe bag. For short-term storage, refrigerate it for up to 3 days, where it will maintain its bold, aromatic profile. If we plan further ahead, freeze the sauce in portions for up to 3 months. Freezing in smaller batches allows us to thaw only what we need, ensuring the sauce retains its silky texture and complex spice notes when reheated.
Cooking the Beef in Advance
To make our Beef Mole even more convenient, we can cook the beef separately and store it until ready to combine with the sauce. After searing the beef chunks for that caramelized crust, simmer them in the mole sauce as directed, then cool the entire mixture to room temperature.
For refrigeration, store the cooked Beef Mole in an airtight container in the fridge for up to 4 days. This method keeps the beef tender and juicy, with the sauce clinging perfectly to each piece, ready to release its earthy, chocolate-infused aromas upon reheating.
If freezing is preferred, portion the cooled mixture into freezer-safe containers. It holds up well for up to 2 months, preserving the dish’s hearty texture and flavors. We recommend thawing it overnight in the refrigerator to avoid any loss of that signature melt-in-your-mouth quality.
Reheating and Serving Tips
When it’s time to enjoy our make-ahead Beef Mole, reheat gently to maintain its sensory appeal. For refrigerated sauce or fully assembled dish, warm it on the stovetop over medium heat, stirring occasionally with a wooden spoon until it reaches a simmer. This revives the sauce’s glossy sheen and intensifies the spicy-sweet aroma that fills the kitchen.
For frozen components, thaw in the refrigerator for 24 hours before reheating. Once thawed, heat on the stovetop or in a covered oven-safe dish at 350°F for 20-30 minutes, stirring halfway through. To enhance flavors, add a splash of chicken stock if the sauce thickens, ensuring it coats the beef with that irresistible, velvety consistency.
| Component | Storage Method | Duration | Tips for Best Results |
|---|---|---|---|
| Mole Sauce | Refrigeration | Up to 3 days | Cool completely before storing to preserve flavors. |
| Mole Sauce | Freezing | Up to 3 months | Thaw in fridge; stir well before using. |
| Fully Assembled Dish | Refrigeration | Up to 4 days | Reheat gently to maintain tenderness. |
| Fully Assembled Dish | Freezing | Up to 2 months | Thaw fully before reheating for even heat distribution. |
Conclusion
We’ve loved sharing this beef mole recipe as a gateway to authentic Mexican flavors right in your home. It’s more than a meal—it’s a chance to create lasting memories around the table.
We hope you experiment with it and discover your own twists. Let’s savor these culinary adventures together.
Frequently Asked Questions
What is Beef Mole?
Beef Mole is a traditional Mexican dish featuring tender beef simmered in a rich, flavorful sauce made from chilies, spices, and chocolate. It balances heat, sweetness, and depth, offering an authentic taste of Mexico. This easy twist on the classic recipe makes it accessible for home cooks to enjoy a hearty meal.
What ingredients are needed for Beef Mole?
Key ingredients include 2 pounds of beef chuck, a large yellow onion, minced garlic, dried ancho and guajillo chilies, ground cumin and cinnamon, diced tomatoes, unsweetened dark chocolate, low-sodium chicken stock, and vegetable oil. Using high-quality ingredients ensures authentic flavors and a delicious balance of heat and sweetness.
What equipment is required to make Beef Mole?
You’ll need a large Dutch oven or heavy pot for even cooking, a chef’s knife and cutting board for prep, a blender or food processor for the sauce, measuring cups and spoons for accuracy, and a wooden spoon for stirring. A strainer is optional for refining the sauce, making the process efficient and straightforward.
How do I prepare Beef Mole step by step?
Start by prepping ingredients: chop onions, mince garlic, and prepare chilies. Sauté onions and garlic, toast chilies, and blend into a smooth sauce. Sear the beef for a caramelized crust, then simmer it in the sauce until tender. Finally, garnish with cilantro and lime, and serve over rice or tortillas for an authentic experience.
Can I make Beef Mole ahead of time?
Yes, prepare the mole sauce up to 3 days in advance. Cook the beef separately and store both in the refrigerator or freezer to maintain flavor and texture. This makes it ideal for busy schedules, allowing you to combine and reheat when ready for a fresh-tasting meal.
How should I store and reheat Beef Mole?
Store the sauce and beef separately in airtight containers in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm gently on the stove over low heat, adding chicken stock if the sauce thickens. This preserves the dish’s rich flavors and tender texture for the best results.