Quick Mole Chichilo Beef with Chimichurri
Deep, dark Oaxacan mole made fast with chile paste and cocoa, served over seared beef with bright chimichurri. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lbs beef sirloin or flank steak, sliced thin
- 3 oz dried ancho and guajillo chiles, stemmed and seeded
- 1 tbsp unsweetened cocoa powder
- 1 cup beef broth
- ¾ cup fresh cilantro, parsley, and oregano (mixed), finely chopped
- 3 tbsp lime juice
- 1 whole jalapeño, minced
Instructions
- 1
Heat 2 tbsp oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 2
Sear beef slices 60-90 seconds per side without moving — edges should brown. Transfer to a plate.
- 3
Toast dried chiles in the same skillet 1-2 minutes until fragrant, then soak in 1/2 cup hot water for 5 minutes.
- 4
Blend soaked chiles with cocoa, 2 cloves garlic, salt, and 1/4 cup soaking liquid until smooth.
- 5
Add chile paste to the skillet, stir 1 minute until darkened, then add beef broth and return beef to pan.
- 6
Simmer mole 3-4 minutes until glossy and thickened. Mix cilantro, lime, and jalapeño; drizzle over top.
Tools you’ll need
- 12-inch cast iron or heavy skillet
- blender or food processor
- wooden spoon
- tongs
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
