Oaxacan Chocolate Mole Crockpot Beef: Rich & Smoky Step-by-step instructions

Before you start

Before you start, make sure the Crockpot is clean and dry. If using a store-bought mole paste, have it ready to scoop. Measure the sesame seeds and set them aside. For the broth, warm it slightly in a saucepan or microwave; warm broth helps the mole paste melt more easily.

If you plan to serve with tortillas, warm them in a dry skillet or wrapped in foil in a low oven just before serving. You can also toast the sesame seeds for the topping in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until they are fragrant and lightly golden.

Instructions

Layer and Coat

1. 1Layer the Crockpot
   Place the beef chuck roast into the Crockpot. Add the mole paste, Mexican cinnamon chocolate disc, toasted sesame seeds, and rich broth. Turn the beef to coat it evenly with the paste and chocolate.
   Look for The roast is coated in a dark, glossy paste with visible sesame seeds.
   Tip If the mole paste is thick, break it up with a spoon and spread it over the beef.

The Crockpot contains the beef, mole paste, chocolate, sesame, and broth. The paste and chocolate are beginning to melt, creating a dark, aromatic liquid. The beef is coated but still raw. Everything should be well combined, with no large chunks of chocolate or paste visible. The aroma is smoky and sweet, with a hint of cinnamon.

Slow Simmer

2. 2Slow-Cook on Low
   Cover the Crockpot and cook on LOW for 8 hours, until the beef is fork-tender and the sauce has become a velvety, bubbling ebony sauce. Baste the beef with the sauce halfway through if possible. Let it rest for 3 minutes before slicing.
   Look for The sauce is dark, glossy, and bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid too often; each peek adds cooking time.

After several hours, the sauce is bubbling gently and the beef is visibly tender, starting to pull apart at the edges. The sauce has darkened to a deep ebony and thickened slightly.

The kitchen smells of roasted chilies and chocolate. The beef should be fork-tender by the end of this phase, and the sauce should coat the back of a spoon.

Shred and Serve

3. 3Shred and Serve
   Transfer the beef to a cutting board and shred it with two forks. Return the shredded beef to the sauce and stir to coat. Serve on warm corn tortillas, sprinkled with toasted white sesame seeds. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily and is coated in a thick, glossy mole sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded beef sit in the sauce for 10 minutes before serving.

The beef shreds easily into long, juicy strands. The sauce is thick enough to cling to the meat, with a glossy sheen. The sesame seeds add a subtle crunch and nutty flavor. The tortillas are warm and ready to be filled. The dish looks rich and inviting, with a dark, velvety sauce that promises deep, smoky flavor.

Common mistakes

One common mistake is lifting the lid too often to check on the beef. Each time you lift the lid, heat escapes and adds to the cooking time. Another is using a mole paste that is too salty or too spicy; taste it before adding and adjust the amount if needed.

If the sauce becomes too thick during cooking, you can add a splash of broth. Avoid using a lean cut of beef like sirloin, as it will dry out. And do not forget to shred the beef while it is still warm; it will be easier and will absorb more sauce.

How to tell it’s done

The beef is done when it is fork-tender and shreds easily with two forks. The sauce should be thick, glossy, and dark, with a rich aroma of chocolate and chilies. If the sauce seems too thin, leave the Crockpot on HIGH with the lid off for 15 to 20 minutes to reduce it.

The safe internal temperature for beef is 145°F (63°C), but because it is cooked for so long, it will be well past that and very tender. Always let the meat rest at least 3 minutes before shredding, though in this recipe it can rest right in the sauce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest