Beef Heart En Mole Recipes

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BEEF HEART EN MOLE



Beef Heart en Mole image

Beef Heart is inexpensive and lean, but it's unusual to find in the grocery. My recipe is the only version I know of that is southwest style, in fact, this is fusion cuisine, because this is not an authentic southwest recipe. Mole adds a wonderful richness to this dish. You might want to make a pan of cornbread, it's great with this. Serve with red wine, and a salad of jicama, cabbage, and celery.

Provided by RUTHWARD

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 3h30m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 stalk celery, sliced
1 carrot, cubed
1 slice bacon, sliced into small strips
2 pounds beef heart, rinsed and cubed
2 teaspoons beef bouillon granules
1 teaspoon ground cumin
½ cup red wine
3 cups water, or as needed
¼ cup prepared mole sauce
1 parsnip, cubed
2 large potatoes, peeled and cut into large chunks
1 cup canned lima beans

Steps:

  • Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes.
  • Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours.
  • Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation.

Nutrition Facts : Calories 650.8 calories, Carbohydrate 60.7 g, Cholesterol 305.7 mg, Fat 19.9 g, Fiber 12 g, Protein 51.3 g, SaturatedFat 4.1 g, Sodium 1057.4 mg, Sugar 8.3 g

BEEF MOLE



Beef Mole image

Provided by mica

Time 3h

Yield 8

Number Of Ingredients 10

3 pounds stewing beef
3 fresh jalapeno peppers
2 medium white onions
2 cloves garlic
3 medium red tomatoes
3 tablespoons vegetable oil
4 medium potatoes
1 medium zucchini (about 10 inch size)
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Place the beef in a large saucepan and fill with water to about 2 inches from the top of the pan. Bring to a boil, cover, and reduce heat to medium. Cook for 2 hours. Drain and set aside. Remove the stems and seeds from the jalapenos and cut into quarters. Remove the skin from the onion and cut into quarters. Remove the skin from the garlic cloves. Remove the skin from the tomatoes and cut into quarters. Place these ingredients in a blender or food processor and blend on medium until all the ingredients are pureed. They should look as though they are chopped into very small pieces, but not blended into a paste. Heat the oil on medium-high setting in a large frying pan. Add the puree and cook, stirring constantly for 5 minutes. Peel the potatoes and cut into l-inch cubes. Place in a medium-sized saucepan, cover with water, and boil until tender. Drain and set aside. Cut the zucchini into 1-inch cubes. Combine all of the ingredients in a frying pan, stirring gently on medium setting for 10 minutes.

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