Steak Mole with a side of Mexican style cauliflower rice

Steak Mole

1.5 Lb. Beef Chuck Roast from Pre Meats, cubed.

2 Tbsp Vegetable Oil.

5 Medium dried Mulato Chiles, stemmed and seeded,

3 Medium dried Ancho Chiles, stemmed and seeded.

5 Medium dried Pasilla Chiles, stemmed and seeded.

4 Garlic Cloves, peeled.

4 Tbsp Carmel Cashew Butter from NOW Foods.

½ Cup Raisins.

1 15 oz can fire roasted diced tomatoes.

1 Cinnamon Stick.

3 Whole Cloves.

1 3.3 oz Tablet Mexican chocolate roughly chopped.

1 Slice firm white bread, toasted and broken into several pieces

1 12oz Oktoberfest Beer from Binny's Beverage Depot.

7 Cups of Beef Broth

1/3 Cup Sugar (plus a little more if needed)

Salt and Pepper to taste

White Roasted Sesame Seeds, sprinkle to taste

3 Tbsp Queso Fresco crumble

2 Tbsp Onion, chopped for garnish

2 Tbsp Fresh Cilantro for garnish

Tostadas for Garnish

Lime for Garnish

Mexican Style Cauliflower Rice

¼ Head Cauliflower from Northern Illinois Food Bank, stemmed and chopped

2 Tbsp Olive Oil

¼ Cup Onion, diced

½ Cup Carrot, diced

½ Cup Frozen peas

3 Garlic Cloves, minced

¼ Cup Tomato sauce

Salt and Pepper to taste

2 Tbsp Fresh Cilantro, chopped

Mole Sauce Preparation

Heat the oil in a large 12-inch nonstick skillet in medium temp. When hot add the chiles, garlic and raisins. Stir slowly and continually until the chiles are thoroughly soft- about 5 min. Add 2 cups of beef broth, spices, chocolate and bread and cook for 2 minutes. Add beer, sugar, salt and pepper. Stir to combine. When the mole sauce comes to a simmer transfer to a blender and add 2 cups more of beef broth and blend it well. Set aside

On a cast iron skillet over medium -high to high heat sear the meat on all sides.

In a slow cooker add mole sauce, 3 cups of beef broth, roasted tomatoes and meat in high temp for about 2 hours.

Mexican Style Cauliflower rice preparation

Add the cauliflower to a food processor and pulse until the cauliflower resembles small bites like rice. Heat olive oil in a large nonstick skillet. Add the onion, carrots and peas and stir fry until the onion is translucent. Add cauliflower rice and garlic and cook until tender. Add tomato sauce, salt and pepper. Stir well and cook until heated through.

Remove from heat and stir in the chopped cilantro

Serve Mole steak on a plate and garnish with sesame seeds, queso fresco, onion and cilantro and a side of cauliflower rice.

Serves 3-4

Lulu Chapa

Recipes are unedited