No, it has nothing to do with the underground critters. This hearty beef dish features a Mexican sauce stapel – molé (rhymes with olé). There are a few steps to the process, but it’s worth the wait — and the dirty dishes — for a delicious finish.

Note from the Chef: This recipe was adapted from the Healthy Beef Cookbook. I tripled the chiles to give it  more kick and measured the spices with my eyeballs, not my handy half-teaspoons. You may have to try it a few times to get the spice level just right for your palate.

Ingredients

• 2 tsp vegetable oil
• 1 boneless beef brisket, flat cut (about 2.5 – 3.5 lbs)
• 1 cup chopped onion
• 2 tsp minced garlic
• 1/2 cup water

Mole Sauce -

• 6 dried ancho chiles
• 1 1/2 cups boiling water
• 1/3 cup raisins
• 1 cup chopped onion
• 1 can (14 1/2 oz.) diced tomatoes, drained
• 1 corn tortilla, torn into pieces
• 1/4 cup slivered almonds
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 2 tbsp unsweetened cocoa powder
• 1 tbsp packed brown sugar
• 1/2 tsp salt
• 1/2 tsp dark sesame oil
• Salt and pepper, to taste

Instructions

1. Heat vegetable oil in stockpot over medium heat. Brown brisket evenly, then remove and set aside.
2. Add onion and garlic to stockpot and sautee until onion is tender. Stir in water, then return brisket to pot, fat side up. Bring to a rolling boil. Then reduce heat, cover tightly and simmer 2 1/2 – 3 hours or until brisket is fork-tender.
3. To make Molé Sauce: remove stems and seeds from chiles. Place them in a small bowl with the raisins and pour boiling water over them. Let stand for 30 minutes or until chiles are softened, then drain.
4. Place chiles, raisins, onions, tomatoes, tortilla, almonds, cinnamon and allspice in food processor and blend until smooth.
5. Remove brisket; set aside and keep warm.
6. Strain fat and solids from cooking liquid. Return 1 1/2 cups of strained liquid to stockpot and stir in chile mixture, cocoa powder, brown sugar, and salt. Bring to a rolling boil, then reduce heat and simmer 5 – 7 minutes or until heated through and thickened. Remove from heat. Stir in sesame oil.
7. Carve brisket diagonally against grain into thin slices. Season with salt and pepper to taste. Top with Molé Sauce and enjoy!

Side Ideas: Great with plain white rice, rice & beans for the full Mexican flavor, or just wrapped up in corn tortillas for a yummy chocolate-y enchilada.

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