Beef Mole Rice Bowls with Avocado

A savory ancho and pasilla mole brings toasted spice and restrained chocolate to seared flank steak, fluffy rice, and pinto beans, finished with avocado, lime, pepitas, and cilantro.

85 min

4 bowls

Four bowls of mole-coated flank steak with rice, pinto beans, avocado, lime, pepitas, and cilantro.

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

Equipment

Saucepan with lid · Heavy skillet · Small saucepan · Blender · Instant-read thermometer · Cutting board

Protect the rice texture

Keep the rice fluffy by coating the beef separately and spooning extra mole over the meat, not across the bowl.

Finish at the table

Add lime, avocado, cilantro, and toasted pepitas just before serving for fresh contrast and crunch.

Cook rice and toast seeds

01. Rinse the rice, then cook with water and salt; rest it covered so the grains finish steaming and stay fluffy.

02. Shake pepitas in a dry skillet until fragrant and lightly golden, then move them off the hot pan.

Build the toasted base

03. Toast chiles briefly until fragrant, then soak in hot broth until pliable; avoid blackening them, which can make the sauce bitter.

04. Toast almonds, sesame, and tortilla until golden; cook onion, tomato, and garlic in oil until soft with browned edges.

Blend and simmer mole

05. Blend softened chiles, broth, toasted ingredients, aromatics, and spices until completely smooth, venting hot liquid safely.

06. Simmer the mole while stirring, then melt in chocolate and salt; stop when it coats a spoon and tastes savory.

Sear beef and warm beans

07. Dry and season the flank steak, sear until browned and 145 F inside, then rest it so the juices settle before slicing.

08. Warm rinsed pinto beans with a little mole while the steak rests; keep them moist without making them soupy.

Slice and assemble

09. Slice thinly across the steak's grain and toss with only enough mole to coat the beef without wetting the rice.

10. Serve rice and beans with beef, avocado, lime, pepitas, and cilantro; spoon extra mole over the meat.