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Cookish

Braised Beef with Chilies and Mexican Chocolate

4-6 Servings

4½ hours 15 minutes active

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Making authentic Mexican mole is a labor of love. This recipe, though, captures some of flavors of mole negro and pairs them with a fork-tender pot roast. Tablets of Mexican chocolate flavored with sugar and spices usually are used for making Mexican hot chocolate; here we add some to the pot to enrich the sauce with rich, bittersweet notes. Look for Mexican chocolate sold in small hexagonal boxes; Ibarra and Abuelita are common brands. Serve the beef with warmed tortillas or rice.

4-6

Servings

4½ hours

15 minutes active

Ingredients

  • 2

    large yellow onions, halved and sliced

  • 2

    ancho chilies, stemmed, seeded and torn into pieces

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Reviews
Diana L.

I have made this twice. The first time the sauce was too thick but meat was very good (tender). The next time, I have added half of roasted canned tomatoes (14 oz) and that made it perfect. It tasted just like molly at the Mexican restaurant we go to. Thank you for the recipe.

Travis P.

The recipe says "see note" for the Mexican chocolate, but I don't see a note.

Lynn C.

Hi Travis -

The note about the chocolate is in the introductory paragraph of the recipe above. I've copied it below:
Tablets of Mexican chocolate flavored with sugar and spices usually are used for making Mexican hot chocolate; here we add some to the pot to enrich the sauce with rich, bittersweet notes. Look for Mexican chocolate sold in small hexagonal boxes; Ibarra and Abuelita are common brands.

Best,
The Milk Street Team

David K.

Any recommendations to adapt for electric pressure cooker? Thanks!

David K.

Ah, also, does the milk street team think this would work alright with peanut butter (we have a tree nut allergy in the house)? Or would it risk tasting like beef a la Reese's peanut butter cup?

Lynn C.

Hi David -

We don't have a pressure cooker version of this recipe, but you could try to adapt one of our Fast & Slow recipes for braised beef using these ingredients. I checked in with Rebecca Richmond, the recipe developer, and she said she thinks peanut butter should work. A lot of recipes actually call for peanut butter and it is a fairly small amount (1/4 cup). She did say that unsweetened would be preferable, however.

Best,
The Milk Street Team

Jeannine V.

I loved this but it took a week to clean the pot! Did I do something wrong?

Lynn C.

Hi Jeannine -

We aren't sure what might have caused the sauce to burn onto your pan. Did you find that the sauce was the right consistency? If you felt it was too thick, you might want to add a little bit of water before you put it in the oven to prevent scorching. It's possible that your roast wasn't as juicy as the ones we tested the recipe with and/or your almond butter is a bit thicker. I'd also make sure your onions are large enough. The onions release a fair amount of liquid that loosens the sauce. Hope that helps!

Best,
The Milk Street Team

Mary Anne C.

If you braise you need a liquid. Is the liquid measure missing from the recipe?

Lynn C.

Hi Mary Anne -

We've found that braising meats with minimal liquid in a covered pot allows the meat to cook gently in its own juices, which is the only liquid in the pot. The method concentrates juices that can later make richly flavored sauces.

Best,
The Milk Street Team

Thomas M.

Just made this tonight, then meat was wonderfully tender, but what was really incredible was the depth of flavor in the sauce. The juices from the meat provided plenty of liquid, I did use tinfoil under the lid to ensure a tight seal. Dutch oven cleaned up easily to my surprise. The family wants a repeat performance soon. Paired it with the arugula and avocado salad and the charred corn with coconut, chilies and lime. A fiesta of flavors. Picture here: https://www.instagram.com/p/CKu5wCxFfQ5/?igshid=13zupjnntbbju