A spicy beef dish with Mexican mole sauce, a tasty and unique dish. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
For the beef:
- 750 g26½ oz sirloin beef
- 1 white onion, finely diced
- 1 tbsp coriander seeds
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 50 g1¾ oz flaked almonds
- 2 tbsp sesame seeds
- 2 pasilla chillies
- 2 chillies, de-seeded and roughly chopped
- 2 garlic cloves
- 1 tbsp raisins
- Salt and pepper, to season
For the sauce:
- 100 g3½ oz chilli chocolate, broken into pieces
- 150 g5¼ oz tomatoes, skinned, de-seeded and diced
- 2 tbsp vegetable oil
- 250 ml8¾ fl oz chicken stock
Method: How to make Chilli chocolate beef
For the mole rub and sauce:
Using a pestle and mortar; crush the almonds, coriander seeds, cinnamon, cloves, onion sesame seeds, red chillies, Pasilla chillies, sesame seeds, raisins and the garlic.
Grind together to form a paste.
Heat the oil in a pan and cook 2/3 of the paste for 5-10 minutes on a low to medium heat.
Add in the tomatoes.
Once the aromas are released, pour in the chicken stock.
Stir and bring to the boil, mix in the chilli chocolate and allow to melt.
Put to one side and leave to infuse overnight.
Sieve to form a smooth sauce before reheating and serving.
For the beef:
Slice the beef into strips across the grain. Rub with the remaining 1/3 of the rub. Season with salt and pepper. Allow to marinade for at least an hour.
Just before you are ready to serve, heat a little oil in a pan and fry the strips of beef in a hot pan for 2 to 3 minutes. Serve with the heated mole sauce.
