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Mole de Cacahuate Bowl
Servings
4
4
Cuisine Type
- mexican
Day Part
- lunch
Menu Part
- entree
Main Ingredient
- Beef
Chef Keith Seeber
UFood Grill
Boston
Operators looking to offer more substantial fare to celebrants can serve up this hearty but healthy version of mole. The meal-in-a-bowl, created by UFood’s chef Keith Seeber, starts with grass-fed beef and incorporates quinoa, farro, butternut squash and beet greens. The recipe also supports zero waste, as it uses ribeye trim as the meat portion.
Ingredients
1 lb. ribeye trim
Kosher salt and black pepper, to taste
4 cups quinoa and farro porridge or cooked quinoa or farro
1 cup peanut mole sauce
½ cup lime crema
1 butternut squash, roasted and sliced
Beet greens, for garnish
Tortilla strips, for garnish
Sesame seeds, for garnish
Steps
1. Preheat grill to medium-high. Season beef with salt and pepper. Place on grill and cook about 5 minutes or until internal temperature reaches 120 F. Let rest 7 to 10 minutes before slicing.
2. To serve, place 1 cup porridge, quinoa or farro in bowl. Add 4 ounces sliced beef, ¼ cup peanut mole sauce and 2 tablespoons lime crema. Arrange butternut squash slices in bowl; garnish with beet greens, tortilla strips and sesame seeds.
Photo courtesy of Meat and Livestock Australia
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