fbpx
FEATURED RECIPES

Beef with Black Mole

Chef Claudette Wilkins

Res con Mole Negro (Beef with Black Mole) with Crispy Santa Maria Aussie Brisket, Seared Aussie Ribeye, Black Mole With Smokey Beef Dash, Grilled Summer Squash, Aged Cotija, Radish, Vegetables in Escabeche, Purslane & Hoja Santa Chochoyotes by Executive Chef Claudette Wilkins.

Black Mole With Crispy Brisket

INGREDIENTS

  • 10 ea. Dried guajillo chiles, seeded
  • 7 ea. Dried mulato negro chiles, seeded
  • 7 ea. Dried pasilla chiles, seeded
  • 4 tbsp. Oil
  • 4 ea. Dry corn tortillas
  • 8 ea. Garlic cloves, peeled
  • 1 ea. Small white onion, rough chopped
  • 2 ea. Whole cloves
  • 1 tsp. Ground Mexican cinnamon
  • 1 tsp. Anise
  • 3 ea. Black peppercorns
  • 2 ea. Whole allspice
  • 1 ea. Large banana
  • 2 ea. Prunes, pitted
  • 1 oz. Almonds
  • 1 oz. Walnuts
  • 1 oz. Peanuts
  • 1 oz. Sesame seeds, toasted until golden
  • 2 oz. Raisins
  • 1 ea. Hoja santa leaf

DIRECTIONS

  1. Stem, seed, and devein chiles, reserving everything. Sear stems, seeds, and ribs in a cast-iron skillet over high heat until charred black. Cool, then rinse in a fine strainer to wash out bitterness and white ashes.
  2. In the same pan, heat 2 tbsp, of the oil and brown tortillas on both sides. Remove from pan. Add 1 tbsp. of the remaining oil, add garlic and onions, and cook until tender and golden.
  3. Soak chiles in 3 cups very hot water until soft. Meanwhile, mix cloves, cinnamon, anise, peppercorns, and allspice. Using a spice mill or mortar and pestle, grind spices very fine. Combine charred stems, seeds, ribs, chiles (reserve soaking water), garlic, onions, ground spices, plantain, prunes, peanuts, walnuts, almonds, sesame seeds, raisins, tortillas, and hoja santa.
  4. Using the food grinder attachment to an electric mixer or a blender, grind in small batches until very smooth. Use soaking water as needed to process the mole into a thick paste.
  5. Put paste in nonstick pan brushed with remaining 1 tbsp. oil. Fry paste until thick, fragrant, slightly golden on all surfaces, about 20 minutes. It should be a dense, dry, toasty-looking smooth paste. Cool, then refrigerate or freeze until needed. Thin with diluted chicken stock to a sauce consistency.

Brisket

INGREDIENTS

  • 5 lb. Brisket, trimmed
  • 2 ea. Carrots, large diced
  • 5 ea. Celery stalks
  • 1 ea. Medium yellow onion
  • 2 tbsp. Thyme
  • 1 ea. Hoja santa leaf
  • 2 tbsp. Salt
  • 2 tsp. Black pepper
  • 2 cups Beef or vegetable stock
  • 3 tbsp. Oil

DIRECTIONS

  1. Season meat on top and bottom with salt and pepper, sear in a hot skillet with oil.
  2. Sautee vegetables in brisket pan, place in roasting pan with stock and brisket.
  3. Cook on 350 F for 4-5 hours
  4. Chill, cube and sear on high heat before serving.

Masa Dumpling

INGREDIENTS

  • 1 lb. Fresh masa
  • 1 ea. Hoja santa leaf, minced
  • 2 tbsp. Lard
  • 1 tbsp. Salt
  • ½ cup Hot water
  • 3 tbsp. Oil

DIRECTIONS

  1. Work all ingredients in a bowl until a smooth dough is achieved.
  2. Make ½ oz portions &  create a dimple in the middle.
  3. Boil salted water, cook dumplings in the water until they float. Strain and dry on a flat sheet.
  4. When ready to use, heat a skillet with oil and sear the dumplings before plating.

Pickled Vegetables

INGREDIENTS

  • 2 qt. Seasonal pickling vegetables
  • 1 qt. Water
  • 1 qt. Distilled vinegar
  • 2 tbsp. Black peppercorns
  • 3 ea. Garlic cloves
  • 2 tbsp. Fresh oregano
  • 2 ea. Chile de arbol
  • 3 tbsp. Salt

DIRECTIONS

  1. Heat all ingredients in a pot, once a boil is reached pour liquid onto the vegetables.
  2. Cover with plastic and let it cool at room temp.

Featured Chef Claudette WilkinsFind out more about Executive Chef Claudette Wilkins at her Chef’s Roll Profile.

Copyright 2024 Chef's Roll Inc.