Last Updated on August 29, 2022
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.
Ingredients
- 2 tbsp cocoa powder
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp cumin
- ½ tsp cinnamon
- 1 dried ancho chili
- 1 dried chipotle chili
- ¼ cup almonds
- ¼ cup pecans
- 1 ButcherBox Coulotte / Top Sirloin Cap
Tomatillo Salsa
- 6 tomatillos husks removed, tomatillos rinsed
- 6 cloves garlic roughly chopped
- 1 poblano pepper
- 1 jalapeño pepper
- 1 tbsp lime juice
- 1 tbsp avocado oil
- salt and pepper to taste
Instructions
- In a food processor, combine the cocoa powder, kosher salt, cumin, cinnamon, garlic powder, both chilies, almonds and pecans. Pulse until the chilies and nuts are finely chopped. Rub both sides of the sirloin cap roast with the spice rub. Refrigerate for 3 hours or overnight.
- Place the sirloin cap on the counter and let stand for 30 minutes, or until it reaches room temperature. Preheat the oven to 200ºF. Place the sirloin cap on a baking sheet and roast until an instant-read thermometer stuck into the thickest part reads 115℉.
- Just before the roast is done, heat a large cast iron skillet over medium-high heat until hot. Sear the roast, turning, until a crust forms, about 1½ minutes per side. Transfer to a cutting board, tent with foil and let rest for at least 8 minutes. Slice thinly against the grain.
Tomatillo Salsa
- Raise the oven temperature to 400ºF. In a large bowl, combine the tomatillos, garlic, poblano and jalapeño with avocado oil; toss. Spread the vegetables on a baking sheet and roast until the tomatillos and peppers are browned, about 15 minutes. Transfer the vegetables to a mixing bowl, cover with plastic wrap and let stand for 15 minutes.
- Peel the skin off the tomatillos and peppers. Remove the seeds from the peppers. Place the tomatillos, peppers, garlic and the liquid from the mixing bowl in a food processor. Add the lime juice and puree. Season with salt and pepper to taste. Serve the sirloin cap with the salsa.
Notes
- If you prefer a spicy salsa, leave in some or all of the seeds from the peppers.
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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.
