Mole Mexican Beef Stew - The FoodOlic recipes (2024)

An unctuous Mexican Beef Stew with a touch of heat made with a Mole-style sauce and tender beef cubes served with tortilla chips, corn and parsley.

I was browsingthe Web last week and saw lots of stews and Mexican food around… it made me want them both badly… so I’ve decided to merge theminto one nice stew meal: a Mexican Stew. The twoare comforting and fabulous dishes for winter times,butthis stew version is double the comfort; it’s a“French” way stew with the usual carrot, potato, beef, and mini French onions merged into aspicy Mole-style sauce for a Mexican flair; adding Chipotle peppers in Adobo, tomato puree, chocolate, corn and some cinnamon, cumin and coriander powder. Result: A fantastic Mexican Beef Stew!

Chipotle Peppers

The mole sauce is a thick, spicy Mexican sauce made with chocolate and hot peppers. Since my maximal tolerance toward “spicy” is medium-hot,I’ve aimed at medium-hot for this dish as well, but feel free to add more chipotle peppers if you like it “super hot.” Thosechipotle peppers are mild, with only 3000 SHU / 10000 SHU on the Scoville scale, so this meal suits many. Plus, they come in an adobo marinade, a tomato, garlic and spices paste, fitting perfectly withthe stew. Another particularity of the Chipotle peppers is their smokey notes since they smoked them before being marinated.

The Chocolate Factor

This isn’t a joke; dark chocolate is the best thickener for stews. Here are three main reasons why you need to use it:

1. Because it’s an all-natural thickener, there is no need for that extra flour or starch to thicken the sauce.
2. It gives the saucethis deep, rich hazelnut colour, making it irresistible.
3. Dark chocolate has plenty of health benefits; it lowers bad cholesterol, may lower blood pressure, is an excellent sourceof antioxidants, protects the skin from the sun, and even has an antibacterial effect on your teeth.

Let’s say it’s excellent newsfor our general health. This Mexican Beef Stew doesn’t contain more than 50g of dark chocolate, although it looks like it containslots because of its thick consistency.It’s half a small bar of dark chocolate, no more and no worries; the flavour is subtle.

The Toppings

The toppings are up to you; I wanted to make it extra fun and colourful, so I’ve added some corn grains, tortilla chips, and parsley. Those are all optional, of course. Also, I’ve boiled the potatoes on the side, butsome people might prefer serving this dish with rice, which is usually the side dish to mole dishes in Mexico. So it’s all up to you!

Other fun Mexican Dishes

• MEXICAN STUFFED SWEET POTATO
• MEXICAN SHRIMP BOWL
• CHIPOTLE PORK TACOS (SOUS-VIDE)

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