Slow-cooked Mexican beef chilli mole
This traditional Mexican meat dish, where chocolate, chilli and beef are combined in a delicious, hearty casserole, is even more flavoursome in this gorgeous ve
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 kilogram beef chuck steak, cut into 3cm cubes
- 2 cups (500ml) beef stock
- 2 cups (500ml) water
- 3 chipotle peppers in adobo sauce, chopped finely
- 4 rindless bacon slices (260g), chopped coarsely
- 1 medium brown onion (150g), chopped finely
- 4 cloves garlic, crushed
- 2 tablespoons tomato paste
- 439 grams canned black beans, rinsed, drained
- 410 grams canned tomato puree
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons sweet smoked paprika
- 1/4 teaspoon chilli powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoons finely grated mexican chocolate
- 2/3 cup (80g) grated manchego cheese
- 1 fresh jalapeno chilli, sliced thinly
- 2 green onions (scallions), sliced thinly
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