Chocolate and chilis make this Mexican favorite rich, dark, spicy and sweet.
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Syns per serving:
1 tsp ground allspice
¼ tsp fennel seeds
½ tsp peppercorns
1 tsp cumin seeds
1 cinnamon stick
2 dried bird's eye chilis, finely chopped
1 red chile, finely sliced, plus a little to garnish
3 garlic cloves, finely chopped
½oz plain chocolate
Low-calorie cooking spray
2lb beef sirloin or fillet, all visible fat removed, cut into bite-sized cubes
1 white onion, finely chopped
2 garlic cloves, finely chopped
1½ pint of beef stock or broth
1 (14.5oz) can diced tomatoes
½ lime, finely sliced to garnish
Make the mole mixture by combining the allspice, cloves, fennel seeds, peppercorns, spices and chilis, garlic and chocolate in a bowl.
Heat a large sauce pan sprayed with low-calorie cooking spray. Add the cubes of beef and fry for 5 - 6 minutes over high heat. Once browned on all sides, add the onion and garlic and cook for one minute.
Pour in the stock, tomatoes and mole mixture and bring to a simmer. Cover and cook over low heat for 2 hours, or until the beef is very tender (check every 10 minutes near the end of cooking and if the sauce looks a little dry, add some more stock or water.) Remove from the heat and serve garnished with sliced chile and lime.
Tip: If you are enjoying a Food Optimizing SP day, serve this with at least half a plate of Speed vegetables.