Beef Heart Mole
Scott Hagnas | April 1 2012
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As we delve into various uncommon foods this year, I will be featuring organ meats often. We'll start with the heart this month.
Those who are squeamish can always follow this recipe and simply use regular meat. The molé sauce can always be made separately and used in a variety of other ways.
Time: 3 hours
• 1 beef heart (grassfed)
• 1/2 onion, chopped
• 1-2 cloves garlic, minced
• coconut oil
• 1 tsp cumin
• 1/2-cup apple cider vinegar
• 3 parsnips, peeled and chopped
Molé sauce:
• 3 poblano peppers
• 1/2 onion, chopped
• 3/4 cup pumpkin seeds
• 2 Tbsp chili powder
• 1 Tbsp garlic powder
• 1 Tbsp cumin
• 2 cups chicken broth OR 1 cup chicken broth + 1 cup reserved juices from heart
• 1/2 cup cilantro, chopped
• 2 oz Mexican chocolate
Heat the coconut oil in a large saucepan. Sauté the onion and garlic until they’re both have softened, then transfer to a bowl. Meanwhile, cut the heart into bite-sized pieces. Once you've removed the veggies, add the heart and sauté until browned. Add the onion and garlic back in, along with the cumin and apple cider vinegar. Cover and simmer for 3 hours.
Begin making the molé sauce right after you begin simmering the heart. Pre-heat the oven to broil. Place the poblano peppers in a roasting pan under the broiler, turning often, until beginning to blister and brown. Remove the peppers to a paper bag for 15 minutes to steam and continue to cook. Next, you'll stem, seed and chop them.
In a separate pot, sauté the onion and chopped peppers in coconut oil. Once softened, add all of the remaining ingredients except the chocolate. Reduce the heat to medium-low and simmer for 45 minutes, uncovered. Add the chocolate and simmer for 15 more minutes, stirring occasionally. Finally, puree the molé mixture in a blender.
Once the molé is done, add it to the saucepan containing the heart and stir well. Once the heart has been simmering for 2 1/2 hours, add the parsnips. Simmer for the last 30 minutes, then serve hot.
Nutritional info: 6 servings at 25g carb, 45g prot, 19g fat.
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3 Comments
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John
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1 | 2012-06-10
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Hi, I'm planning to try this (already have the heart cut up), but I have a question about the chocolate. Did you use powder or a chocolate bar? I can't find "Mexican chocolate". Thanks. |
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Scotty Hagnas
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2 | 2012-06-11
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Hi John-
Mexican chocolate is usually a small bar. It won't be with the chocolate bars in a grocery store, but with the baking supplies. |
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John
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3 | 2012-06-12
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Great recipe, thank you. First time I've cooked heart and it turned out great.
You'd think in Phoenix I'd be able to find Mexican chocolate, but no luck, not even at the Mexican markets (Yeah, I checked the baking aisles). Anyway I substituted Trader Joe's dark chocolate and a teaspoon of cinnamon and that seemed to work fine for me. |
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