Happy last day of 2017!  We made it y’all!!

I’ve been going through my recipe notebook frantically trying to decide what my last recipe of 2017 would be.  Should it be something sweet?  Something festive?  A cocktail?  Classic?  New and crazy?  So many decisions!

After a lot of debating, I finally landed on a recipe that I created a couple months ago that I nailed on the first try!  Slow-cooker Sunday recipes became a highlight of my year so I think it’s appropriate to see out 2017 with this awesome Mole Colorado.

I hope everyone has a safe and happy New Year!  See you in 2018!!

Mole Colorado

2 lb. beef chuck roast, trimmed of fat, and cut into large cubes
Salt & pepper
1 Tablespoon ghee
1 medium onion, sliced
3 Tablespoons tomato paste
2 Tablespoons ancho chile paste (see recipe below)
1 teaspoon chili powder
1 teaspoon cumin
1 clove garlic, minced
1 teaspoon Mexican oregano
2 cups beef stock
2 bay leaves
1 Mexican cinnamon stick
1 block Mexican chocolate, chopped
To serve: rice, tortillas, cotija cheese, cilantro, sour cream, lime wedges

Melt the ghee in a large oven-safe pot over medium-high heat. Season the beef with salt & pepper. Sear beef on all sides until golden brown, working in batches so beef doesn’t steam. Remove from pan and set aside.

Add a little more ghee to the pan if needed, add onions and saute 2 minutes or until starting to turn transluscent. Add tomato paste, chile paste and next 4 ingredients (through oregano) and cook 1 minute. Add beef stock to pan and scrape up any bits on the bottom. Add beef back to the pan. Add bay leaves and the cinnamon stick and bring to a boil. Cover the pot and bake in the oven 2-3 hours or until the beef is tender and starts to fall apart, stirring a couple times through the process.

Remove from oven, uncover, and stir in chocolate until melted.

Serve over rice and topped with cotija cheese, cilantro, and sour cream. Serve tortillas and limes on the side.

Ancho Chile Paste:
5 dried ancho chiles
5 dried guajillo chiles
2 garlic cloves
½ cup water
1 teaspoon Mexican oregano
1 teaspoon cumin
Salt & pepper

Cut the stems off the anchos and guajillos and shake out seeds. Place in a large glass bowl and cover with boiling water. Allow the chiles to soften for 5-10 minutes. Drain chiles and add them to a blender with garlic, water oregano, and cumin. Blend for 1-2 minutes or until a smooth paste forms. Season with salt and pepper. Use immediately or store in the refrigerator for up to 2 weeks.

Source: Ruth’s Table 2017.