Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg.
Contributed by Arnon Oren.
An authentic Mexican mole calls for more than two dozen spices, added in a particular order. This marinade, based on the flavors of those spices, adds a wonderful savoriness and spiciness to beef. The thin slices of flank steak are wonderful on their own, with a basket full of warm tortillas, or served on top of a green salad.
Start this recipe the night before you intend to serve to allow it to marinate overnight. To retain the steak's juiciness, be sure to let the meat rest before slicing, and remove the steak from the heat while it is still a bit rare, as it will continue to cook as it rests.
•Ancho chile paste is available in Mexican markets and specialty food stores, or you can make your own. Pour hot water over dried ancho chiles to cover, and let soak for 20 minutes, or until the chiles are softened. Drain and purée in a food processor to make a paste. Eight ounces of dried anchos will make about 2 cups of paste.
•Flank steak can also be cooked in the broiler, 3 to 4 inches from heat, 5 to 6 minutes per side for medium-rare.
