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Home / RECIPES / Recipes / Beef Recipes / Mole Beef

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
Servings :
Prep Time :
3 hr 45 min
  • Ingredients
  • Buy ingredients available from Lobel's
  • 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
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    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 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.

When handling chiles, wear clean latex or rubber gloves to protect your hands. Avoid touching your eyes, nose, or mouth.

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.