Recipes

Oaxacan Mole Braised Beef

Recipe Taken from Whiskey and Soba Blog.

We had no idea he would be publishing this recipe! But seeing it on Instagram made us jump with joy. Make sure you follow their site for more delicious recipes an breathtaking photographs.

Remember to tag us if you recreate this recipe with the hashtag #moleandmore!

SERVES: 4-6

INGREDIENTS:

3 lbs beef neck (or chuck)

2.5 cups beef stock

.75 La Guelaguetza Mole Negro Sauce

METHOD

Make the La Guelaguetza Oaxacan Black Mole according to the package instructions. Let cool.

Preheat the oven to 500F.

Put the beef on a rack over a baking tray. Rub or brush the beef with the mole on all sides, then sear in the oven for 15 minutes.

Lower oven temp to 300F.

Combine mole and stock in an oven-safe braiser or Dutch oven. It won’t look like much liquid, but as Kenji taught me: the more liquid in there to start, the more you’ll have to reduce later. If you’re really concerned, feel free to add more mole and stock. Bring to a boil, then set in the beef, put on lid, and place in the oven.

Bake covered for about 2 hours, then about 1 hour uncovered.

Remove from the oven and pull apart or chop. If needed, simmer the sauce to thicken. Season with salt, if needed.

MOLE 101

Making mole has never been easier

Summer is here and with that comes more grilling and picnic recipes. Our test kitchen has been jamming to bring you this bright and delicious Grilled Chicken Salad recipe using a Mole Rojo marinade. It is really everything you could expect from a perfect salad. The marinade is absolutely delicious, and we couldn’t get enough of it. The grilled asparagus glazed with the marinade were the highlight. We couldn’t stop munching on them! We hope all of you enjoy and don’t forget to stock up on your jars of mole this summer.

INGREDIENTS

1/2 lb Chicken Breasts

¼ cup apple cider vinegar

2 tablespoons, Guelaguetza Mole Rojo paste

2 tablespoons sugar

1 teaspoon salt

½ teaspoon freshly ground black pepper

¾ cup extra virgin olive oil

1 garlic clove, minced

2 cups mixed greens

1 bunch of asparagus

DIRECTIONS

Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add garlic and Taste and adjust the seasonings.

Reserve three tablespoons of the vinaigrette and pour the rest into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining vinaigrette for dressing.

Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until chicken is cooked but juicy. Grill asparagus until lightly charred, set aside.

In a large bowl, combine the salad greens and asparagus; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve atop the salad. Add some finishing salt and serve.