By Nicole Newman | Jan 29, 2020
With a filmography that spans nearly 40 years, Almodo has always been consistent with his memorable, outspoken, and nuanced female leads.
You will need: corn tortillas raw almonds peanuts pepitas coriander seeds cinnamon stick black pepper garlic Mexican chocolate beef broth onions prunes dark brown sugar salt beef brisket, fat trimmed
For mole sauce: In a comal toast the chiles until they are soft and pliable. Remove chiles from comal or skillet, and place in a bowl. Cover with hot water and allow to steep. Then, on the same comal place corn tortillas, toast turning to toast on both sides, and remove tortillas from the comal.
Reduce heat, and add almonds, peanuts, pepitas, coriander seeds, and cinnamon sticks. Lightly toast, stirring often to prevent burning. Remove almonds, peanuts, pepitas, coriander seeds, and cinnamon sticks.
In a blender add the toasted tortillas in pieces, almonds, peanuts, pepitas, coriander seeds, cinnamon sticks, black pepper, garlic, Mexican chocolate, and beef broth. Blend until smooth. Add the onion, prunes, hydrated chiles, and a few spoons of steeping water from the chiles. Continue blending.
Heat olive oil in a Dutch oven. Carefully add sauce. Fry sauce, stirring often. Add remaining beef broth, brown sugar, and salt. Reduce heat, and simmer. Allow sauce to cool completely; use to braise Brisket.
For brisket: Place Brisket on a large baking sheet. Pat the Brisket dry and season all over with salt and pepper. Rub mole sauce over the entire Brisket. Place Brisket uncovered in the fridge overnight.
Preheat the oven. In a large roasting pan, add sliced onion and the remaining broth. Place Brisket in the roasting pan fat side up. Cover with foil, and place in the oven until Brisket is fork tender.
Remove the roasting pan from the oven and place Brisket on a cutting board; allow it to rest. Slice Brisket against the grain and serve warm drizzled with mole sauce.