Medallones de Res en Mole Chichilo

Ingredients

• dried Ancho chiles3 large
• dried Pasilla chiles3 large
• dried Mulato chile1 large
• stale corn tortillas2 med
• Roma tomato1 med
• tomatillos3 med
• white onion1/2 med
• garlic clove4 large
• dried Mexican avocado leaves2 med
• cumin seeds1/4 tsp
• whole cloves2 small
• allspice berries3 med
• dried Mexican oregano1/2 tsp
• low-sodium beef broth3 cup
• lard2 tbsp
• masa harina1/4 cup
• kosher salt1 tsp
• beef medallions4 med
• chayote squash1 med
• fresh green beans1/2 lb
• pickled red onions1/4 cup

Method

1. 01

   Burn the tortillas and seeds to black ash.

   Disable your smoke alarm and turn on the exhaust fan. Place the tortillas in a dry cast-iron skillet over medium-high heat until completely blackened into ash, about 10 minutes. Remove them, then toast the reserved chili seeds until smoking and black. Immediately transfer the seeds to a fine mesh strainer and rinse under hot water for 30 seconds to wash away the bitter oils.

2. 02

   Toast and soak the dried chiles.

   In the same skillet over medium heat, press the ancho, pasilla, and mulato chiles flat for 10 to 15 seconds per side until fragrant and slightly blistered, taking care not to burn the flesh. Transfer to a bowl, cover with boiling water, and soak for 20 minutes.

3. 03

   Roast the aromatics and toast the spices.

   Place the tomato, tomatillos, onion, and garlic in the hot skillet, roasting until heavily blistered and blackened in spots, about 10 minutes. Let cool slightly and peel the garlic and onion. Briefly toast the cumin, cloves, and allspice in the pan's residual heat for 30 seconds, and the avocado leaves for 5 seconds.

4. 04

   Blend the mole paste.

   In a high-powered blender, combine the soaked chiles, roasted vegetables, toasted spices, oregano, washed chili seeds, and burnt tortillas. Add 1 cup of the beef broth and blend on high until you achieve a remarkably smooth, dark, thick paste.

5. 05

   Fry the paste to build depth.

   Heat the lard in a heavy-bottomed Dutch oven over medium heat. When it shimmers, carefully pour in the mole paste—it will splatter aggressively as it fries out the raw edges. Stir constantly for 5 to 7 minutes until the paste thickens and darkens.

6. 06

   Thicken with masa and simmer.

   Whisk the masa harina with 1/2 cup of warm water until smooth. Whisk the remaining 2 cups of beef broth into the frying mole paste, then slowly whisk in the masa slurry and toss in the avocado leaves. Lower the heat, cover partially, and gently simmer for 20 minutes until it looks like a dark, glossy gravy, then season with salt.

7. 07

   Prepare the vegetables and sear the beef.

   Steam or boil the chayote wedges and green beans in salted water until just tender-crisp. Aggressively salt and pepper the beef medallions, then sear them in a hot cast-iron skillet with a splash of oil for 3 to 4 minutes per side for a perfect medium-rare crust before letting them rest.

8. 08

   Plate and serve.

   Spoon a generous pool of the dark, smoky mole onto a warm plate and place the seared beef in the center. Arrange the vegetables alongside the meat, garnish with the pickled onions, and serve with warm corn tortillas for swiping up every last drop.

Notes

• Avocado leaf substitution.

  If you can't find dried Mexican avocado leaves, substitute 1 dried bay leaf and a 1/4 teaspoon of toasted anise seeds to mimic the distinct anise aroma.

• Make the mole paste ahead.

  The blended mole paste can be kept in the fridge for up to a week. Come Wednesday, just fry the paste, add the stock and masa, sear a steak, and you have an ancestral meal in 20 minutes.

• Add traditional masa dumplings.

  If you have an extra 10 minutes, mix 1/2 cup masa harina with 1/4 cup warm water, a pinch of salt, and a teaspoon of lard. Roll into marble-sized balls, dimple the centers, and drop them into the simmering mole for the last 5 minutes of cooking for authentic chochoyotes.