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  2. Smoky Mole Sauce

Smoky Mole Sauce

Six chilies are combined with Mexican hot chocolate for a smoky and spicy sauce that can coat any or all of your favorite Mexican dishes.

Cook Mode

Ingredients:

  • 1 dried ancho chile pepper
  • 1 dried guajillo chile pepper
  • 1 dried cascabel chile pepper
  • 1 dried chilhuacle negro chile pepper
  • 1 dried pasilla chile pepper
  • 1 dried red Anaheim chile pepper
  • 2 teaspoons olive oil
  • 1/2 cup diced onion
  • 2 teaspoons minced garlic
  • 2 cups Roasted Beef Stock
  • 2 tablespoons raw pumpkin seeds
  • 1/2 teaspoon paprika
  • 2 wedges Mexican hot chocolate drink tablets, finely chopped (about 1.6 ounces)
  • 1-1/2 teaspoons kosher salt
  • 1/4 teaspoon coarse grind black pepper

Cooking:

  1. Preheat oven to 350°F. Remove stems and seeds from all chile peppers. Place peppers on shallow-rimmed baking sheet; toast in 350°F oven 3 minutes. Remove from oven; set aside to cool.
  2. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally. Add chiles, beef stock, pumpkin seeds and paprika; bring to a boil. Reduce heat to low; stir in chocolate until chocolate is melted. Cover and simmer 25 minutes, stirring occasionally. Remove from heat; cool 10 minutes.
    3. Cook's Tip: Roasted Beef Stock

    Preheat oven to 475°F. Place 6 to 8 pounds beef Bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread 2 tablespoons tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.

    Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add 1 gallon water; bring to boil. Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.

    Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
  3. Place chile mixture into blender container; add salt and black pepper. Cover; pulse on and off until smooth. Strain sauce through fine mesh strainer.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!