Oaxacan-style Dzhash with Mole Twist

Ingredients

In the Oaxacan-style Dzhash, we incorporate the flavors of Oaxacan mole, which adds a unique twist to the traditional Azerbaijani dish. The original Dzhash typically does not include mole sauce, and the spices and flavor profiles differ significantly between the two cuisines. By infusing the Oaxacan mole into the dish, we create a fusion of flavors that celebrates the culinary traditions of both Azerbaijan and Oaxaca. We alse have the original recipe for Dzhash, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1/4 cup (60ml) Oaxacan mole sauce 1/4 cup (60ml) Oaxacan mole sauce
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the beef or lamb cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomatoes, bell peppers, carrots, and potatoes. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the beef or vegetable broth and bring the mixture to a simmer.
5. 5.
   Add the Oaxacan mole sauce, cumin, paprika, dried oregano, salt, and pepper. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pot, and let the Dzhash simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Serve the Oaxacan-style Dzhash hot, garnished with fresh cilantro. Accompany with warm tortillas or rice.

Treat your ingredients with care...

• Beef or lamb — For a more tender and flavorful result, marinate the meat in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• Oaxacan mole sauce — If you can't find ready-made mole sauce, you can make your own by combining various chilies, chocolate, spices, and nuts. There are many authentic recipes available online.

Tips & Tricks

• To enhance the flavors, let the Dzhash sit for a few hours or overnight before serving. The flavors will deepen and meld together.
• Adjust the spiciness of the dish by adding more or less Oaxacan mole sauce, depending on your preference.
• Serve the Oaxacan-style Dzhash with a side of pickled onions or radishes for a refreshing contrast.

Serving advice

Serve the Oaxacan-style Dzhash hot, accompanied by warm tortillas or rice. Provide additional garnishes such as lime wedges, chopped cilantro, and sliced jalapeños for individuals to customize their dish according to their taste preferences.

Presentation advice

Present the Oaxacan-style Dzhash in a deep bowl, allowing the vibrant colors of the vegetables and meat to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.