Mole Recipe


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)


  1. In a heavy skillet, brown the sweetbread.
  2. In a large pot with oil, sauté the onions, garlic.
  3. Add the broth, cumin, coriander, cloves, nutmeg, chillies, chipotle, cinnamon, thyme, oregano, tomato paste and chocolate.
  4. Cook on low heat for about 20 minutes. 
  5. 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. 
  6. 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:


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!
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