Our guide on how to make beef mole poblano
The pairing of chocolate and chilli will take your taste buds on a tantalising trip to Mexico, with the country’s deliciously hearty national dish (yes, we said chocolate!).
1½ cups chopped onion
1 large green pepper, seeded and chopped
4 garlic cloves, peeled and crushed
600g beef steak, cubed
1 red chilli, chopped
2 tbsp ground cumin
2 tsp dried basil
1 tsp dried origanum
1 tsp cayenne pepper
1 tsp dried thyme
1 bay leaf
1 cinnamon stick
400g tin chopped tomatoes
340 ml beer
1 cup beef stock
70g tomato paste
410g tin kidney beans
100g dark chocolate, roughly chopped
Salt and pepper
Coriander, to serve
Red onion, thinly sliced, to serve
Tortillas, to serve
Guacamole, to serve
1. Heat a glug of oil in a medium-sized pot over medium heat. Stir in the onion, green pepper and garlic. Fry until the onions are translucent, about 10 minutes. Remove from the pot.
2. Add a little more oil and the beef. Fry until golden brown. Add the chilli, cumin, basil, origanum, cayenne pepper, thyme, bay leaf and cinnamon stick. Fry until the spices are aromatic.
3. Add the chopped tomatoes, beer, stock and tomato paste.
4. Simmer until the sauce has reduced slightly and the meat is tender, about 1 hour.
5. Add the kidney beans and chocolate. Simmer gently until the chocolate has melted. Season.
6. Serve with coriander, red onion, tortillas and guacamole.
Mole poblano: A type of mole (a sauce made from chillies, veggies and unsweetened chocolate), often called the national dish of Mexico. The term mole comes from the Aztec word molli (‘mixture’).