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
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
Step 2
Sear beef slices 60-90 seconds per side without moving — edges should brown. Transfer to a plate.
Step 3
Toast dried chiles in the same skillet 1-2 minutes until fragrant, then soak in 1/2 cup hot water for 5 minutes.
Step 4
Blend soaked chiles with cocoa, 2 cloves garlic, salt, and 1/4 cup soaking liquid until smooth.
Step 5
Add chile paste to the skillet, stir 1 minute until darkened, then add beef broth and return beef to pan.
Step 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
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