This is an extremely challenging but highly rewarding dish to try. This is a modified take on a Mexican classic.
- Difficulty (0 = Caveman, 5 = Thomas Keller): 5
- Serving size: 4-6
- Prep/cook time: 1 hour
- Meat temp: N/A
- 3 tbsp olive oil
- 5 lbs sweetbread, boiled and dried and sliced into thin strips
- 4 cups beef broth
- 2 onions, diced
- 1 head garlic, minced
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1/4 tsp ground cloves
- 1 tbsp nutmeg
- 4 oz dried pasilla chillies
- 4 oz dried ancho chillies
- 1 oz dried chipotle
- 1 tsp dried ground cinnamon
- 1 tbsp dried thyme
- 1/4 cup chopped oregano
- 3 tbsp tomato paste
- 2 oz dark chocolate (unsweetened)
- In a heavy skillet, brown the sweetbread.
- In a large pot with oil, sauté the onions, garlic.
- Add the broth, cumin, coriander, cloves, nutmeg, chillies, chipotle, cinnamon, thyme, oregano, tomato paste and chocolate.
- Cook on low heat for about 20 minutes.
- With a stick blender, blend the ingredients, and add the sweetbread to the mixture, cooking on medium heat for about 20 more minutes until the sauce is thick.
- Serve over white rice.
Need more help?
Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef: firstname.lastname@example.org
Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!