Target: 6 × 4 inches · landscape

Beef Mole Rice Bowls with Avocado

85 min · 4 bowls

Ingredients

□ 1 1/2 lb flank steak

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp ground black pepper

□ 2 tbsp neutral oil, divided

□ 1 1/2 cups long-grain white rice

□ 2 1/4 cups water

□ 2 dried ancho chiles, stemmed and seeded

□ 1 dried pasilla chile, stemmed and seeded

□ 1/2 small yellow onion, quartered

□ 1 Roma tomato

□ 2 garlic cloves, peeled

□ 1/4 cup raw almonds

□ 2 tbsp sesame seeds

□ 1 corn tortilla, torn into pieces

□ 2 1/2 cups low-sodium chicken broth

□ 1/2 tsp ground cumin

□ 1/4 tsp ground cinnamon

□ 1/8 tsp ground cloves

□ 1 oz Mexican chocolate, chopped

□ 15 oz pinto beans, drained and rinsed

□ 2 avocados

□ 1 lime

□ 1/4 cup raw pepitas

□ 2 tbsp chopped cilantro

Directions

1. Cook the rice covered until tender, then let it stand. Toast pepitas in a dry skillet until fragrant and set them aside.

2. Toast the chiles and soak in hot broth. Toast almonds, sesame, and tortilla, then char onion, tomato, and garlic in oil.

3. Blend the softened chiles, broth, toasted ingredients, aromatics, and spices until smooth. Simmer with chocolate and salt until the mole coats a spoon.

4. Season and sear the flank steak to 145 F, then rest it. Warm the rinsed pinto beans gently with a little mole.

5. Slice the steak across the grain and coat lightly with mole. Divide rice and beans into bowls; add beef, avocado, lime, pepitas, and cilantro.

Cook’s note: Keep extra mole over the beef so the rice stays fluffy.