Don’t look now, but this post is coming at you from Big Acres Gourmet Products!

I first learned of Big Acres Gourment when I overheard a conversation on Twitter (is that overtweard?) @melanieyunk talking about her amazing mole sauce that she demoed on the radio.

I. Love. Mole.

So of course I asked for a bottle.  I should have asked for case because I am so craving some more

Beef Mole

I promise not to say holy mole!  I promise!  But boy howdy was this stuff good.  For those who don’t know what mole is, it’s a Mexican sauce and the most widely known savory (non-dessert) usage of chocolate.  Mole is a combination of peppers and spices and bitter chocolate that forms this indescribable sauce.  When it’s done right, it’s mindblowing.

When it’s not done right… well, they’re called doggy bags for a reason.

The thing I liked about Big Acres is that their mole was sweet (from the raisins that they add), but also pleasantly spicy.  It also had good body (I am assuming that came from the nuts they add.)

Now, the traditional mole dish is chicken mole, where cooked chicken is combined with mole and usually served with beans, rice, and tortillas.  So of course, when I got my bottle, I couldn’t do chicken mole.  Where’s the challenge?

Ready to see what I did?

Braised Beef in Mole

Like I said last week, I was on a braising kick and thought that some nice beefy chuck cubes would make the perfect accompaniment to the mole.  In fact, I think in a lot of cases, the mild taste of chicken gets swallowed up by the mole sauce’s bold flavors.  The beef, after it was cooked for 3 hours, was a perfect accompaniment.

You will need:

• 2 pounds beef chuck cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons olive oil
• 1 tablespoon cinnamon
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 4 cups beef broth
• 1 bottle Big Acres Gourmet Mole sauce

Like all braising techniques, this one is easy.  It just takes a while to cook.

Take the beef out of the refrigerator and let it come to room temperature.  Sprinkle with salt and pepper.  Mix the cinnamon, paprika, cumin, and garlic powder.

Add the olive oil to a dutch oven or ceramic pot over high heat.   Let the oil get warm then add the beef and spices .  Cook the meat 1-2 minutes per side, turning it until it is browned on all sides.

Add the broth and wait for it to come to a boil.  Once boiling, cover and lower the heat to between medium and medium low.  Come back in a few minutes to make sure that the broth is not boiling, but that bubbles are being formed that pop before they hit the surface.

Go watch TV, comment on BlogWellDone.com that you’re making mole, whatever.  You have three hours to kill.

After three hours, if there is any liquid left, drain it and reserve.  Add the mole sauce and cook for about 10 minutes.  If the sauce starts to thicken, add a little of the liquid left over from cooking.  If you don’t have any, use a little beef broth or water.

After 10 minutes, serve alongside rice, beans and tortillas.  Enjoy!

Notes:

• This recipe passed the coworker test.  My guinea pig liked it.
• It also passed the upset tummy test.  Even though my tummy hurt, I still ate the spicy mole because I loved it that much!

Thanks Melanie!