Mole with beef and pumpkin
4 servings
30 minutes
Mole with beef and pumpkin is a vibrant dish of Mexican cuisine that combines the richness of spices with an amazing balance of sweetness and spiciness. Historically, mole originated as a complex sauce that merges indigenous and European culinary traditions. In this recipe, tender beef is slowly braised in a rich sauce made from tomatoes, beans, and pumpkin puree, enhanced with Mexican chocolate, cinnamon, and chipotle. The flavor is deep, velvety, with a hint of smokiness and sweet-spicy notes. The pumpkin adds tenderness to the dish and makes it especially warming. Mole is perfect for family dinners as well as festive gatherings, pairing well with corn tortillas or rice. It’s not just food; it’s a true gastronomic journey through the flavors of Mexico.
1
Heat 1 tablespoon of vegetable oil in a large pot. Add diced meat and brown on all sides over high heat. Transfer to a plate.
- Vegetable oil: 2 tablespoons
- Beef: 500 g
2
In the same pot, heat another tablespoon of vegetable oil, add finely chopped onion, and sauté until soft for 5-7 minutes. Add finely chopped garlic, cumin, ground chili, oregano, chopped chipotle peppers, and cinnamon. Cook for another minute.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Garlic: 4 cloves
- Ground cumin: 1 tablespoon
- Chili powder: 2 teaspoons
- Dried oregano: 1 teaspoon
- Chipotle peppers in adobo: 2 pieces
- Ground cinnamon: 1 teaspoon
3
Add meat, beans, pumpkin puree, tomatoes, tomato paste, and chopped chocolate. Bring to a boil, reduce heat, cover, and simmer for 1.5-2 hours until the meat is tender, adding a little broth if the sauce becomes too dry.
- Beef: 500 g
- Canned red kidney beans: 1 kg
- Pumpkin puree: 220 g
- Canned diced tomatoes: 800 g
- Tomato paste: 1 tablespoon
- Mexican chocolate: 50 g
- Beef stock: to taste
4
Add 4 cups of peeled and diced pumpkin and cook for another 10-20 minutes until soft.
- Pumpkin: 800 g
