Easy Beef Mole Recipe

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: unsweetened cocoa powder

Cacao nibs add a similar chocolate flavor without added sugar.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and nut-free.

Marinate the roast in mole paste, rubbing it all over and ensuring no spots are untouched, then season with salt and place in a large bag in the refrigerator overnight.

Remove the marinated roast from the refrigerator and prepare the electric pressure cooker by setting it to sauté mode and heating it up.

Add a little olive oil to the pot and sear the roast on all sides until a nice crust forms, about a few minutes on each side.

Once seared, remove the roast and set it aside on a sheet pan.

If needed, add more oil to the pot and add 1 large chopped onion, seasoning it with salt to help it sweat, then add 2 cloves of minced garlic and stir until slightly colored.

Add tomato paste and fresh oregano to the pot, cooking briefly to reduce the raw flavor of the tomato paste.

Deglaze the pot with red wine, scraping up any bits stuck to the bottom.

Return the roast to the pot, nestling it into the mixture, and add enough beef stock to coat the roast.

Seal the lid on the electric pressure cooker and set it to pressure cook for 1 hour.

While the roast cooks, prepare the hominy by heating 2 cans in a pot with 2 tablespoons of butter and 2 cups of heavy cream, seasoning with salt and pepper.

Once boiling, let it simmer briefly, then blend half of the mixture until smooth and return it to the pot to combine with the remaining hominy.

After the roast is finished cooking, carefully remove it from the pot, shred it, and serve it over a scoop of hominy with broth ladled on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens