25-Min Mole Chichilo Beef Bowl
A TikTok-easy take on Oaxaca's darkest mole, built on jarred mole chichilo and quick-seared beef. Serve over rice with charred peppers and onions for a weeknight dinner that tastes like you slow-cooked it.
- Total time
- 25 min
- Servings
- 2
- Calories
- 585
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or flank steak, thinly sliced
- 1.25 cups jarred mole chichilo sauce
- 1 whole red onion, halved lengthwise
- 1 whole poblano or red bell pepper, halved
- 1.5 cups cooked white or brown rice
- 1 whole lime
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear beef in a single layer 90 seconds per side without stirring. Edges should turn brown; center stays rare.
- 4
Push beef to the side. Add onion and pepper halves cut-side down; sear 3 minutes until charred and tender.
- 5
Pour in mole chichilo sauce, stir gently to coat, and simmer 3 minutes until glossy and fragrant.
- 6
Divide rice into bowls, top with beef, charred vegetables, and sauce. Squeeze lime over and garnish with cilantro.
Tools you’ll need
- large skillet (12 inches)
- paper towels
- wooden spoon or silicone spatula
- bowls for serving
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