If you have the Genuine Oaxaca Mole Chili Kit, this is the recipe that uses the Instapot Frijoles or Stovetop Frijoles block plus the Chili Con Carne block. If you want to add vegetables, see Chili Con Carne Alfresca.
What You'll Need
From the kit or pantry:
- 1/3 pkg (~167g) Juquilita Mole Rojo paste
- 600g (~2½ cups) triple-washed dry pinto beans
- 1 oz (28g) dried ancho chiles
- 1 oz (28g) dried guajillo chiles
- 1.5–2 lb beef, pork, or chicken
- 4 tbsp (¼ cup) cooking oil
- Water to the 3L mark
Equipment: Instant Pot (6 qt or larger) or large soup pot, countertop blender, wooden spoon, flat-edge scraper-spatula, digital kitchen scale, sharp scissors, chef's knife, cutting board. Optional: skillet for browning meat separately.
Step 1: Prep Dry Chiles
Measure 1 oz (28g) each of ancho and guajillo chiles. Remove stems and seeds — expected cleaned yield is about 40g combined.
Place the cleaned dry chiles in a countertop blender and purée 1–2 minutes into fine flakes, or mince finely with scissors or a knife. This dried chile prep is separate from the mole paste and adds a direct, bright chile layer on top of the mole's deeper complexity.
Step 2: Brown Meat & Toast Chiles
Heat 4 tbsp (¼ cup) cooking oil in the Instant Pot on Sauté (high), or in a skillet over medium-high heat.
Add the minced chile flakes to the hot oil and toast for 1–2 minutes, stirring constantly, until fragrant. Add the meat and sauté until browned. Scrape all fond from the pan bottom with the flat-edge spatula and retain it — that's flavor. Leave the meat and fond in the Instant Pot or transfer to it if using a separate skillet.
Step 3: Make Mole Base and Cook Beans
Instant Pot method:
- Fill the countertop blender to the 1 qt mark with hot water
- Add 1/3 pkg mole paste (~167g) and purée 1 minute until fully dissolved
- Transfer mole liquid to the Instant Pot with the browned meat
- Add 600g (~2½ cups) triple-washed dry beans
- Top off to the 3L mark with water
- Pressure cook on high for 40 minutes, then allow 15–20 minutes natural release
Stovetop method:
- Quick soak beans: place 600g dry beans in pot, cover with water, bring to boil for 2–5 minutes
- Turn off heat, pour off about 1 qt of liquid into the blender pitcher
- Add 1/3 pkg mole paste (~167g) and dissolve with blender or fork
- Return mole liquid to pot; add browned meat
- Top off to the 3L mark with water
- Cover and slow-cook on low 2–3 hours until beans are done
Final Seasoning
Taste before serving and adjust:
- Acid — a tablespoon of apple cider vinegar or lime juice lifts the mole and brightens the chile flavors
- Salt — the mole paste, beans, and meat all contribute; add carefully at the end
- Heat — chile de árbol, cayenne, or hot sauce if you want more fire
Serve & Store
Serve with cheese, chips, onions, salsa, sour cream, or Greek yogurt.
Cool leftovers promptly and transfer to covered lunch-size or 2L snap-ware containers. Refrigerate up to 4 days, or freeze for longer storage. Reheat about 1 minute per 150g serving in the microwave.
For full storage guidance see Chili Storage.
No comments:
Post a Comment