400 g of mole beef cut into chunks
Salt
Paprika
100 ml of natural guava juice
150 g of green pepper
150 g of red pepper
One-half cup grated onion
Breadcrumbs
White vinegar
Salsa leaves
One tablespoon of cornstarch dissolved in a little water
400 g of mole beef cut into chunks
Salt
Paprika
100 ml of natural guava juice
150 g of green pepper
150 g of red pepper
One-half cup grated onion
Breadcrumbs
White vinegar
Salsa leaves
One tablespoon of cornstarch dissolved in a little water
Douse the chunks with guava juice and let them sit for 20 minutes
Wipe them dry and season with salt and paprika
Place a hot skillet or frying pan over high heat and grill the beef, one chunk at a time
After removing them, pour half a cup of water into the skillet, add the seasonings, bring to a boil, and then add the cornstarch dissolved in a little water to thicken, stirring well
Add the peppers, which have been prepared by placing them on skewers and roasting them directly over the flame until their black skin forms; remove and slice them into strips
After combining with the sauce, let it cook for a bit longer to allow the flavors to meld
Serve the beef over the sauce
Serves 4 portions
To freeze: separate the portions, roll, refrigerate, and then freeze
To thaw: place in a moderate oven
Note the calories: 1,447 calories total and 362 per portion.
