Mexican · intermediate
Mexican Braised Beef With Mulato Chiles And Cocoa
A rich, comforting beef stew featuring deeply toasted mulato chiles and unsweetened dark cocoa for an authentic regional profile.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Soak the dried mulato chiles in 1 cup of boiling water for 10 minutes until softened, then transfer chiles and 0.5 cup of the soaking liquid to a blender and puree until smooth.
- 02
Season the cubed beef roast evenly with the ground cumin and half of the salt.
- 03
Heat olive oil in a deep heavy pot over medium-high heat and sear the beef cubes until browned on all sides, about 6 minutes, then remove beef to a plate.
- 04
Add chopped onion and minced garlic to the remaining oil in the pot, sautéing for 3 minutes until tender.
- 05
Pour in the blended mulato chile puree, dark cocoa powder, and halal beef broth, stirring well to scrape up browned bits from the bottom of the pot.
- 06
Return the beef to the pot, bring to a gentle simmer, cover with a lid, and cook on low heat for 35 minutes until the meat is fork-tender.
- 07
Uncover, stir in remaining salt, and simmer for 5 additional minutes to thicken sauce before serving warm.
A LITTLE KITCHEN KNOW-HOW
Chile Pureeing and Braising
Softening dried chiles in hot liquid before blending creates a smooth base that infuses low-and-slow simmered meats with authentic depth.
Notes from the kitchen
- Tasting the soaking liquid before blending ensures it is not bitter; if bitter, use fresh hot water instead.
- Pair with warm corn tortillas to soak up the dark, aromatic chile broth.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
