Editorial sample recipeMexicanintermediatehalalgluten-freedairy-free

Mexican Beef Brisket Braised In Oaxacan Mole Amarillo

Name: Mexican Beef Brisket Braised In Oaxacan Mole Amarillo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g halal beef brisket, cubed, cut into 1-inch pieces; 3 piece dried guajillo chiles, stemmed and seeded; 300 g fresh tomatillos, husked and rinsed; 2 tbsp masa harina; 1 cup chayote, peeled and diced; 2 clove garlic, peeled; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 3 cup halal beef broth; 1 tbsp vegetable oil

A comforting Oaxacan yellow mole featuring tender beef brisket cubes cooked with chayote in a fragrant, masa-thickened guajillo and tomatillo sauce.

Prep: 20 min
Cook: 40 min
Total: 60 min

Technique to learn

Thickening Broth with Masa Harina Slurry

Mixing corn masa harina into cool liquid before adding it to hot stew creates an aromatic, naturally gluten-free body without clumping.

Instructions

Step 1: Heat a dry skillet over medium heat and lightly toast the guajillo chiles for 1 to 2 minutes until fragrant, being careful not to burn them. Transfer chiles to a bowl of hot water and soak for 10 minutes.
Step 2: In the same dry skillet, char the tomatillos and garlic cloves until blackened in spots, about 6 to 8 minutes. Transfer to a blender along with the softened chiles, 1/2 cup of the chile soaking liquid, oregano, and ground cumin. Blend until smooth.

Step 3: Heat vegetable oil in a heavy Dutch oven over medium-high heat. Season the beef brisket cubes with salt and brown them on all sides for about 6 minutes. Remove excess fat if needed.

Step 4: Pour the blended chili-tomatillo mixture over the seared beef. Strain in 2.5 cups of the halal beef broth and stir well. Bring to a simmer, reduce heat to low, cover, and cook for 25 minutes until the beef begins to soften.

Step 5: Whisk the masa harina into the remaining 1/2 cup of cold beef broth until smooth. Stir this slurry into the simmering stew along with the diced chayote.

Step 6: Simmer uncovered for an additional 10 to 12 minutes until the chayote is tender and the mole sauce thickens to a glossy consistency. Season with salt to taste before serving hot with fresh tortillas.

Cooking tips

Toasting chiles briefly unlocks their sweet, dried-fruit notes without imparting bitterness.
If chayote is unavailable, substitute zucchini or peeled russet potatoes cut into medium dice.
Original home-cooking adaptation inspired by Mexican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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