Mexican · Dinner
Oaxacan Beef Stew with Black Mole
Mole Negro Oaxaqueno con Res
Oaxacan stew of beef chuck simmered in a deep black mole of charred chilhuacle-style chiles substituted with ancho and pasilla, plantain, dried fruit, nuts, seeds, and chocolate, served with rice and tortillas.
$$
20 minsPrep
40 minsCook
60 minsTotal
HardLevel
Nutrition per serving
890Calories
42gProtein
48gFat
78gCarbs
18gSugar
8gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Cut beef chuck into 4cm pieces. Stem, seed, and halve ancho, pasilla, and mulato chiles. Peel and slice plantain. Rough-chop onion and smash garlic cloves. Halve tomatoes. Tear tortilla into pieces. Chop Mexican chocolate. Measure all spices and liquids.
2
Simmer
Place beef in a saucepan with 1 tsp salt, onion, garlic, and bay leaves. Cover with 1.5L water and simmer over medium-low, covered, 25 minutes until fork-tender. Strain and reserve 1.2L broth.
3
Char 1
Toast ancho, pasilla, and mulato chiles in a dry pan over medium, 30 seconds per side, then char briefly until lightly blackened without burning. Soak in hot water 10 minutes.
4
Toast
Toast almonds, peanuts, sesame seeds, and pumpkin seeds in the same dry pan over medium 3 minutes, stirring constantly, until pale golden. Add cinnamon, cloves, allspice, and pepper for the last 30 seconds. While seeds toast, heat 2 tbsp oil in a skillet over medium-high 1 minute.
5
Char 2
Char tomatoes, mole onion, and garlic in the skillet 5 minutes, turning often. Add plantain, raisins, and torn tortilla; cook 3 minutes until plantain caramelises. Drain chiles. Blend chiles, toasted seeds, charred aromatics, plantain, and 480ml soaking liquid until very smooth.
6
Build
Heat 3 tbsp oil in a saucepan over medium-high 1 minute. Strain mole into oil and cook 7 minutes, stirring constantly, until mahogany-black and oil separates. Strain 960ml broth into mole. Add chocolate and 1 tsp salt; simmer over medium-low 10 minutes until coating-consistency. Add beef and warm 4 minutes, basting.
7
Plate
Divide rice among bowls. Ladle mole and beef over rice. Garnish with toasted sesame seeds and onion rings. Serve with warm corn tortillas alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef chuck roast
- 0.5 white onion
- 10 garlic cloves
- 2 bay leaves
- 6 whole ancho chiles, dried
- 6 whole pasilla chiles, dried
- 4 whole mulato chiles, dried
- 4 tbsp blanched almonds
- 2 tbsp raw peanuts
- 4 tbsp sesame seeds
- 2 tbsp raw pumpkin seeds
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground allspice
- 0.5 tsp ground black pepper
- 2 medium tomatoes
- 120g (4.2 oz) ripe plantain
- 4 tbsp raisins
- 1 stale corn tortilla
- 90ml (6 tbsp) neutral oil
- 60g (2.1 oz) Mexican chocolate
- 2 tsp fine salt
- 240g (8.5 oz) white rice
- 60g (2.1 oz) white onion
- 4 small corn tortillas