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MEXICAN BEEF & RED RICE MOLE


What do you need

  • [   ] 500g Riso Gallo Rustico Rosso
  • [   ] 2-3 Dried Cascabel chili peppers
  • [   ] 2-3 Dried Habanero peppers
  • [   ] 3-4 cups of beef Stock
  • [   ] 400g of mixed beans (Cannellini. Butter. Chickpeas. Red Kidney Beans)
  • [   ] 2 onions sliced
  • [   ] 1 green pepper sliced
  • [   ] 3-4 cubes chocolate
  • [   ] 400g chopped tomatoes or passata Sauce
  • [   ] 500g lean steak pieces
  • [   ] 2 tsp cumin
  • [   ] 2 tsp of paprika
  • [   ] 2 tsp mixed herbs
  • [   ] 2-3 cloves garlic
  • [   ] Handful micro coriander
  • [   ] 100g Crème Fraiche

Proposed by: Gary Guiney


5

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How to prepare:

Marinate your beef in the spices with a good drizzle of olive oil, cover and set in fridge while you make the Mole sauce.
 
To make your Mole Sauce, cut your dried chili peppers, discard seeds and place in a microwavable bowl, add in your garlic cloves and 1 cup of the beef stock and cook for 30secs at 750w. (for this recipe to be suitable for kids, use only 1 of each chilli pepper) with a good pinch of sugar.
 
Place your soaked dried chillies and garlic into a blender along with the stock and passata sauce and blend until smooth, set to side.
 
In a skillet pan, drizzle in some oil, add your onions, pepper and garlic and mixed beans, cook for 2-3 minutes then add your beef. Cook for a further 5-10 minutes until beef is brown and pour over your mole sauce, 3-4 Cups of Beef Stock and place Skillet pan in preheated oven at @160c and cook for 2 hours.
 
About 30 minutes from when you are ready to serve, prewash your rosso rice and add to the pan and cook for 30 minutes. When the beef is tender and the rice is fully cooked, garnish with creme fraiche, chopped coriander and serve.
 


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For this recipe:

RUSTICO RED RICE