British Twist on Seven Moles of Oaxaca

Ingredients

In this British adaptation, the traditional Mexican ingredients and spices are replaced with British counterparts to create a unique flavor profile. The moles incorporate British ingredients such as stout beer, Worcestershire sauce, and marmalade, which add depth and complexity to the dish. Additionally, the dish is served with mashed potatoes or rice, providing a comforting and familiar base for the moles. We alse have the original recipe for Seven Moles of Oaxaca, so you can check it out.

• 2 cups (470ml) stout beer 2 cups (470ml) stout beer
• 1 cup (235ml) beef stock 1 cup (235ml) beef stock
• 1 cup (235ml) tomato puree 1 cup (235ml) tomato puree
• 1/4 cup (60g) marmalade 1/4 cup (60g) marmalade
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon mustard powder 1 tablespoon mustard powder
• 1 tablespoon cocoa powder 1 tablespoon cocoa powder
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 500g chicken breasts, diced 500g chicken breasts, diced
• 500g beef, diced 500g beef, diced
• 500g pork, diced 500g pork, diced
• 500g lamb, diced 500g lamb, diced
• Mashed potatoes or rice, to serve Mashed potatoes or rice, to serve

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 55g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large saucepan, combine the stout beer, beef stock, tomato puree, marmalade, Worcestershire sauce, mustard powder, cocoa powder, smoked paprika, dried thyme, ground cinnamon, ground cloves, ground nutmeg, ground allspice, black pepper, and salt. Stir well to combine.
2. 2.
   Heat the vegetable oil in a separate pan over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
3. 3.
   Add the diced chicken, beef, pork, and lamb to the pan with the onions and garlic. Cook until browned on all sides.
4. 4.
   Pour the prepared mole sauce over the browned meat in the pan. Stir to coat the meat evenly with the sauce.
5. 5.
   Reduce the heat to low, cover the pan, and simmer for 1-2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the British twist on Seven Moles of Oaxaca over a bed of fluffy mashed potatoes or rice.

Treat your ingredients with care...

• Stout beer — Choose a rich and flavorful stout beer to enhance the depth of the mole sauces.
• Marmalade — Opt for a high-quality marmalade with a balanced sweetness and tanginess.
• Worcestershire sauce — Look for a vegetarian Worcestershire sauce if you prefer a meat-free version of the dish.
• Chicken, beef, pork, and lamb — Ensure that the meat is diced into evenly sized pieces for consistent cooking.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the mole sauces.
• Experiment with different cuts of meat to vary the texture and flavor of the dish.
• Adjust the sweetness of the mole sauces by adding more or less marmalade, according to your taste preference.
• Serve the dish with a side of pickled vegetables to add a refreshing contrast to the rich flavors.
• Leftovers can be stored in the refrigerator for up to three days and reheated for a delicious next-day meal.

Serving advice

Garnish each serving of the British twist on Seven Moles of Oaxaca with a sprinkle of fresh cilantro leaves and a drizzle of sour cream. Serve alongside a side of steamed vegetables or a crisp green salad to balance the richness of the dish.

Presentation advice

Arrange the diced meats and mole sauces in an artful manner on the plate, creating a visually appealing display of colors and textures. Use a squeeze bottle to create decorative swirls of mole sauce on the plate for an elegant touch.