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Beef mole

Chocolate and chilis make this Mexican favorite rich, dark, spicy and sweet.


Serves: 4
Prep time: 15 minutes
Cook time: 2 hours 30 minutes
Syns per serving:  1


1 tsp ground allspice
2 cloves
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


1. Make the mole mixture by combining the allspice, cloves, fennel seeds, peppercorns, spices and chilis, garlic and chocolate in a bowl.

2. 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.

3. 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.

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