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Nom Nom Nom.

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                                                                  In Texas, every cook has his or her own closely guarded recipe for the Mexican chocolate-and-chile sauce called mole, invariably making it for the holidays and other special occasions. "I've sampled mole from El Paso to Matamoros," says Louis Lambert. "It has taken me many years and many attempts to perfect my own version." He serves his mole, which has a delicious smoky flavor, with hearty cuts of grilled beef like porterhouse or the grilled strip steaks here.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp sesame seed
                                                                  • Yes No 1/2 cup chicken stock
                                                                  • Yes No 1/3 2 oz cup chopped mexican chocolate
                                                                  • Yes No 2 tbsp raisin
                                                                  • Yes No pinch cinnamon, ground
                                                                  • Yes No pinch nutmeg
                                                                  • Yes No salt and pepper
                                                                  • Yes No six 10 oz, 1 inch thick boneless strip steaks
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • In a medium saucepan, toast the sesame seeds over moderate heat until golden. Add the Salsa Roja, stock, chocolate, raisins, cinnamon and nutmeg. Cook over moderate heat, stirring, until the chocolate has melted, about 4 minutes. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper and return to the saucepan.
                                                                  • Brush each steak with 1 tablespoon of the mole sauce and let the steaks stand at room temperature for 1 hour.
                                                                  • Light a grill. Season the steaks on both sides with salt and pepper. Grill them over high heat for 3 to 4 minutes per side for rare to medium-rare meat. Transfer to a platter and let rest for 5 minutes.
                                                                  • Meanwhile, bring the remaining mole sauce to a simmer. Whisk in the butter, 1 tablespoon at a time. Serve the steaks with the mole sauce on the side.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 6
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 2 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve

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