Experience the flavor of old-time Mexico. Mole sauce is a well known sauce that has unsweetened chocolate added for richness.

Cooking Method:
Slow-Cooking Slow-Cooking
Prep Time :
3 hr 45 min
Servings :
  • Ingredients
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    2 teaspoons vegetable oil
    1 (2 1/2 - 3 1/2 pound) beef brisket, boneless, flat cut
    1 cup onion, chopped
    2 teaspoons garlic, minced
    1/2 cup water

    Mole Sauce

    2 ancho chiles, dried
    1 1/2 cups boiling water
    1/3 cup raisins
    1 cup onion, chopped
    1 can diced tomatoes, drained
    1 corn tortilla, torn into pieces
    1/4 cup slivered almonds
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground allspice
    2 tablespoons unsweetened cocoa powder
    1 tablespoon packed brown sugar
    1/2 teaspoon salt
    1/2 teaspoon dark sesame oil


    Heat vegetable oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; set aside. Pour all but 1 teaspoon drippings, if necessary.
    Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Stir in water. Return brisket, fat side up, to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 1/2 to 3 hours or until brisket is fork-tender.
    To make Mole Sauce, remove and discard stems and seeds from chiles. Pour boiling water over chiles and raisins in small bowl; let stand for 30 minutes or until chiles are softened. Drain well.
    Place chiles, raisins, onion, tomatoes, tortilla, almonds, cinnamon, and allspice in food processor bowl or blender. Cover; process until smooth, stopping and scraping side of container as needed. Set aside.
    Remove brisket; keep warm. Skim fat from cooking liquid; strain out and discard solids. Measure 1 1/2 cups cooking liquid and return to stockpot; stir in chile mixture, cocoa powder, brown sugar, and salt. Bring to a boil; reduce heat and simmer 5 to 7 minutes or until heated through and slightly thickened, stirring occasionally. Remove from heat. Stir in sesame oil.
    Carve brisket diagonally across the grain into thin slices; season with salt and pepper, as desired. Serve with Mole Sauce.


If brisket is too large to brown in stockpot, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat until hot. Place brisket in skillet; brown evenly. Meanwhile, heat remaining 1/2 teaspoon oil in stockpot. Add onions and garlic; cook as directed above. Place brisket, fat side up, over onion mixture. Proceed as directed.

Serving Suggestions:

This recipe makes a great base for beef tacos. Shred brisket and serve with Mole Sauce in corn tortillas and your favorite toppings.