Last Updated on October 23, 2019
I love a good mole, but preparing it can be time-intensive. Cheat the system by using mole-inspired flavors (peppers, nuts, spices, and chocolate) as a rub instead of a sauce, then top it all off with a spicy tomatillo salsa.
- 1 ButcherBox Coulotte / Top Sirloin Cap
- ½ teaspoon cinnamon
- 1 teaspoon cumin
- 2 tablespoon cocoa powder
- 1 tablespoon kosher salt
- ¼ cup pecan
- ¼ cup almond
- 1 dried ancho chili
- 1 dried chipotle chili
- 6 tomatillo husk removed and rinsed
- 1 poblano pepper
- 1 jalapeño pepper
- 6 cloves garlic roughly chopped
- 1 tablespoon lime juice
- In a food processor, combine kosher salt, cinnamon, cumin, garlic powder, cocoa powder, both chilies and nuts.
- Pulse until chilies and nuts are finely chopped.
- Rub both sides of coulotte roast with the spice rub.
- Refrigerate for 3 hours or overnight.
- Place coulotte on sheet pan and roast in 200℉ oven until internal temperature is 115℉.
- Remove from oven and sear in hot pan on all sides, 1½ minutes per side. Let rest for at least 8 minutes, then slice thinly against the grain.
- Toss tomatillos, garlic, and whole peppers in avocado oil.
- Place on sheet pan and roast in a 400°F oven for 15 minutes or until tomatillos and peppers are browned from roasting.
- Remove from the oven and place items in a mixing bowl, cover with plastic wrap and let sit for 15 minutes.
- Remove the skin of the tomatillos and peppers, and the seeds from the peppers. If you prefer a spicy salsa keep some or all of the seeds.
- Place tomatillos, peppers (seeds also for added heat), garlic and the liquid from the mixing bowl in a food processor.
- Add lime juice and puree.
- Serve over the coulotte and enjoy!
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.