Cocoa Chile Oaxacan Mole:
5 chilhuacle negro chiles (or ancho chiles)
5 guajillo chiles (or dried New Mexico chiles)
4 pasilla chiles
4 mulatto chiles (or ancho chiles)
1 chipotle chile
6 cups Kitchen Basics® Original Chicken Stock, heated, divided
6 cloves garlic
1 medium white onion, quartered
2 tablespoons whole almonds
2 tablespoon peanuts
2 to 4 tablespoons lard
2 teaspoons raisins
1 slice challah or egg bread
1 small ripe plantain
2 pecan halves
1 McCormick® Gourmet Collection Cinnamon, Stick
2 McCormick® Gourmet Collection Cloves, Whole
2 McCormick® Gourmet Collection Black Peppercorns, Tellicherry
1/2 cup McCormick® Gourmet Collection Sesame Seed, Toasted
2 medium tomatoes, chopped
5 tomatillos, chopped
2 tablespoons McCormick® Gourmet Collection Cocoa Chile Blend
1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mexican
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
1/2 bar Ibarra or other Mexican chocolate, coarsely chopped
1 leaf McCormick® Gourmet Collection Bay Leaves, Turkish
Salt, to taste
Avocado Lime Cream:
1 cup fresh cilantro, chopped
3/4 cup sliced avocado
3/4 cup chopped green onions
4 ounces cream cheese, softened
2 tablespoons Kitchen Basics® Original Chicken Stock
1/2 lime, juiced
1 tablespoon almond or vegetable oil
1 tablespoon minced garlic
1 tablespoon hot pepper sauce
Cocoa Chile Beef Tenderloin:
1 whole beef tenderloin (about 3 1/2 pounds), cut into 1-inch strips
2 tablespoons McCormick® Gourmet Collection Cocoa Chile Blend
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
Freshly ground McCormick® Gourmet Collection Black Peppercorns, Tellicherry
Fresh tortillas (optional)
1. For the Mole, remove stems and seeds from all the chiles. Reserve the seeds. Toast chiles, or fry them in lard, until just darkened, being careful not to let them burn. Place in large bowl. Pour enough heated chicken stock over chiles to cover. Let stand about 30 minutes or until softened. Place all chiles in blender. Blend to form a paste, adding soaking liquid, as needed. Set aside. (Reserve leftover soaking liquid.)
2. Roast garlic and onion in small skillet until lightly browned. Remove from pan; set aside. In the same skillet, toast almonds and peanuts slightly. Remove from pan. Add chile seeds to pan; toast until dark, being careful not to let them burn.
3. Heat 2 tablespoons of the lard in same skillet on medium heat. Fry raisins until plump. Remove from pan and drain. Fry bread until brown; remove from pan. In same oil, fry plantain until brown; remove from pan. Add additional lard, if needed. Brown pecans on low heat, stirring often. Remove and drain.
4. Toast cinnamon, cloves and peppercorns lightly in dry skillet. Let cool, then grind with a mortar and pestle or in a grinder. Set aside.
5. Puree raisins, almonds, peanuts, pecans, sesame seeds, bread and chile seeds, if a spicy kick is desired, in blender or food processor. Remove nut mixture; set aside. Add garlic, onion and plantain; puree. Remove plantain mixture. Puree tomatoes and tomatillos.
6. Heat remaining lard in large heavy pot. Fry chile paste until dry. Add tomato purée; fry until liquid is evaporated. Add ground spices, nut mixture and plantain mixture; mix well. Add cocoa chile blend, oregano and thyme. Bring mixture to a simmer while stirring constantly. Add chocolate; stir until melted. Toast bay leaf over open flame briefly, then add to mixture. Slowly add reserved soaking liquid until mixture is just thick enough to coat a spoon. Salt to taste. Set aside.
7. For the Avocado Lime Cream, add all ingredients to food processor. Puree until smooth. Can be used as sauce or drizzle.
8. For the Cocoa-Chile Beef Tenderloin, rub beef tenderloin with cocoa chile blend, sea salt and pepper until well coated. Let stand at least 30 minutes.
9. Preheat the grill. Thread beef onto skewers. Place skewers on an area of the hot grill with no direct flame. Grill until browned and caramelized, about 4 to 5 minutes per side.
10. To serve, place beef skewers on plate. Spoon Cocoa Chile Oaxacan Mole over top. Drizzle with Avocado Lime Cream. Serve with warm tortillas, if desired.
Tips
Chef's Tip: Lard is essential for best flavor.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with beef. This prevents them from burning when on the grill.
This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.