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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Slow Cooker Beef In Red Mole Sauce Recipe

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This recipe for Slow Cooker Beef In Red Mole Sauce is from Troop 20213 Thanks You!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Mexican Style Chili Powder

2 tsp Dried Oregano

½ tsp Ground Black Pepper

1 tsp Salt

½ tsp Ground Cloves

½ tsp Ground Cinnamon

1 tsp Ground Cumin

2 Tbsp Unsweetened Cocoa Powder

2 Tbsp Cooking Oil

Non-stick Cooking Spray

2½ – 3 lb Beef Bottom Round Roast, visible fat trimmed, cut into 1 to 2" cubes

1 Medium Onion, chopped

1× 28-oz can Peeled Whole Tomatoes With Tomato Juice

3 Tbsp Apple Cider Vinegar

1½ cups Graham Cracker Crumbs

8– 10 cloves Garlic, peeled

1 Tbsp Sugar

2– 4 Tbsp Toasted Sesame Seeds*
Directions:
Directions:
In small bowl, stir together chili powder, oregano, pepper, salt, cloves, cinnamon, cumin, cocoa and oil.

Lightly coat inside of slow cooker with cooking spray. Place beef and onion in cooker. Pour oil and spice mixture into cooker and stir to coat beef and onion.

Pour tomatoes with juice over beef mixture (do not drain tomatoes). Sprinkle vinegar over tomatoes. Sprinkle crumbs in an even layer over top. Scatter garlic cloves over crumbs.

Cover and cook on low-heat setting for 6-8 hours (do not stir during cooking).

When cooked, add sugar and stir till crumbs and sugar are evenly mixed in.

Spoon servings into individual bowls, top each with a sprinkle of sesame seeds (one teaspoon each, or to taste).

* To toast sesame seeds, stir in a dry skillet over medium heat until light brown.

 

 

 

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