I love a recipe for a good Mole Poblano dish as I just love the combination of spices and chillies with the rich dark chocolate offset by some tangy tomato and sweet onions. It may seem odd to put chocolate in a savoury dish, but Latin Americans have been doing it for aeons and boy, does it work well! The decadent and slightly bitter flavour of the dark chocolate works beautifully with the picante spices in our Mexican Mole Poblano blend that’s a mild one but incorporates a small amount of Ancho Chillies for their amazing flavour along with other fragrant herbs and spices that blend together perfectly.
This blend was traditionally used to make Mexican Mole Poblano sauce which you can view my recipe for Here. I’ve also done a Chicken recipe using this sauce as well as Vegetarian Enchiladas that are just delicious!
You can pair this recipe with tortillas to make tacos, a fresh salad, or simply some steamed rice. An explosion of flavours you will absolutely love!
Check out more of my recipes using this blend here: Mexican Mole Poblano Blend – Complete Recipe Collection
Spices used in this recipe
Mexican Mole Poblano – Mild
Used to make the rich, chocolatey sauce traditional to Mexico, Mole Poblano. This Mexican sauce is a true delicacy full of the deep rich flavours of cocoa, tomatoes, and the spiciness of this exotic Mole spice blend. Use traditionally to make this delectable sauce or use the spice mix to create a wonderful depth of Mexican flavour in your slow-cooked meat dishes, to add a little kick to your beans, or even sprinkle on some steaks before grilling. This blend has been used in Mexican cooking for eons and we can certainly see why!$3.45
Place a heavy-based pot on medium heat with a drizzle of olive oil. Season your diced beef with salt and place in the oiled pot to brown on all sides. Remove and set aside.
Return the pot to the heat with another drizzle of oil and add in your onion and saute for 3-4 mins, until nice and soft. Add in your spice blend and garlic and saute for 1 min, until fragrant. Add in your tomato paste and cook it off for 1 min so it doesn’t taste raw.
Return your beef pieces along with their resting juices and stir to coat in your onion and spice mix. Crumble in your stock cube followed by your water and bring to the boil. Reduce to a very low simmer and let it bubble away covered for 30 mins.
Remove the lid and crumble in your chocolate. Give it a good stir and leave to simmer on low heat uncovered for 1-hour stirring occasionally, or until the beef is tender and the sauce is thickened. top with slivered almonds and season with salt and pepper to taste, serve and enjoy!