Before I continue with the second part of “Reconnecting with Family – Under A Sad Event Part 1“, I thought I would show another family favorite recipe. I will admit I can be a picky bastard when it comes to food, the flavor, texture, aroma that soothes the soul -taking one back to their childhood providing brief moments of happiness when our Grandmothers or Mothers cooked our favorite meal.
The recipe for today is what my Mother called Mole-not the animal, not the unit of measure. This comes from the Mole Sauce. For generations past, the short cut was to use Grandma’s Chili Powder. This one product was the De facto standard in our house as well as our other family’s household growing up and became one of my tricks in the bag later on as well. However, the manufacturer stopped producing it around 2009. 😦
It has taken me quite some time with experiments to find an alternative that is easy with ingredients that one can find at their local grocery store rather than having to order online and wait, wait, still waiting for the product to show up. My solution was to use two different types of chilli powder. One provided the deep rich color while the other provided the flavor I was looking for.
So let’s get started!
Gold Medal Flour
Tones Mild chilli Powder – for the flavor while lighter in color
McCormick’s Mild chili powder / can use Clover Valley brand if in the midwest region.
Nestle Toll House Cocoa –This is a must no exceptions Key ingredient!
Potatoes Russet or Idaho brand
Top Round Steak Note: If feeding a family of four to five then use the whole slab of round steak that comes prepackaged. What I will do at times is to buy a Top Round Roast and cut it into portions, that way I have some for Mole and fast steak sandwiches.
Grab two to four potatoes and cut the potato long ways then slice a bit thicker than you would for potato chips or cut the potato in half however you prefer. Once all potatoes are sliced, rinse then place in a bowl of water and place in fridge until needed. This is to prevent the potatoes from oxidation.
Now, that we have this done, grab two frying pans and coat with vegetable oil. Allow the pans to heat. Grab the potatoes from the fridge and strain the water. Place the potatoes in one of the frying pans on medium heat with lid. Place the round steak in the other frying pan. For the meat we will use less vegetable oil than we would use for the potatoes, just enough to coat the bottom of the pan. While these are cooking on medium heat, grab a saucepan and place a little bit of flour. The measurement will depend on how much sauce you want. Start off with quarter cup of flour and slowly stir in water until smooth. Not too thick nor to loose. Allow to heat up a bit, now Shake some Tones chilli powder in a little at a time until the flour water mixture starts to turn red. Now shake the second brand of chilli powder in. Again a little at a time. Now you should see the sauce getting slightly on the darker side. While on the sauce, do not to forget to turn the potatoes over and to stir the meat around to cook even. Now, add about a tablespoon of the Cocoa into the sauce and stir. You may find that might need to add more Cocoa, add a teaspoon at a time and remember to taste the sauce as you go along to get that flavor and texture that you desire. Use a dash or two of regular salt maybe three depending on your taste buds, add the same amount of the garlic salt. At this time remove the lid from the potatoes and allow to brown a bit. Once the sauce is done pour into the frying pan with the round steak. Stir a few time and shut off burners.
All that is left to do is serve with the optional items like peppers and flour tortillas.