Slow Cooker Beef in Red Mole Sauce

The spices and cocoa powder give this recipe its name. The beef is sprinkled with the spice mixture then cooked with tomatoes, vinegar, graham cracker crumbs, and garlic.

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Ingredients:

• 1 tablespoon Mexican style chili powder
• 2 teaspoons dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons cooking oil
• Non-stick cooking spray
• 2 1/2 to 3 pounds beef bottom round roast, visible fat trimmed, cut into 1 to 2 inch cubes
• 1 medium onion, chopped
• 1 28-oz can peeled whole tomatoes with tomato juice
• 3 tablespoons apple cider vinegar
• 1 1/2 cups graham cracker crumbs
• 8 to 10 cloves garlic, peeled
• 1 tablespoon sugar
• 2 to 4 tablespoons toasted sesame seeds*

Method

In small bowl, stir together chili powder, oregano, pepper, salt, cloves, cinnamon, cumin, cocoa and oil. Lightly coat inside of slow cooker with cooking spray. Place beef and onion in cooker. Pour oil and spice mixture into cooker and stir to coat beef and onion. Pour tomatoes with juice over beef mixture (do not drain tomatoes). Sprinkle vinegar over tomatoes. Sprinkle crumbs in an even layer over top. Scatter garlic cloves over crumbs. Cover and cook on low-heat setting for 6-8 hours (do not stir during cooking). When cooked, add sugar and stir till crumbs and sugar are evenly mixed in. Spoon servings into individual bowls, top each with a sprinkle of sesame seeds (one teaspoon each, or to taste). * To toast sesame seeds, stir in a dry skillet over medium heat until light brown.

Notes: Delicious with warmed corn tortillas, cornbread, or a loaf of crusty bread. Leftovers freeze and reheat well.

Number of servings: 10 to 12

Submitted By: Kate K
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