Braised Beef Mole (gluten-friendly)
Braised Beef Mole (gluten-friendly)
Braised Beef Mole (gluten-friendly)
Braised Beef Mole (gluten-friendly)
Heat Level One Gluten Friendly

Braised Beef Mole (gluten-friendly)

$37.91
Braised Beef Mole (gluten-friendly)

Braised Beef Mole (gluten-friendly)

$37.91
Description

We stayed true to a traditional mole recipe; made from a variety of nuts, spices and chocolate. But, took a not-so traditional approach with the remainder of the meal! Paired with spiced hominy and a jicama slaw, this meal is colorful, festive, and will wow your whole family!

This meal is gluten and dairy friendly.

  • Braised Beef Mole (30 ounces) – A classic Oaxacan dish made from roasted guajillo, arbol, and ancho chili’s, plus toasted anise and clove! Blended with fire roasted tomatoes, cashews, and pumpkin seeds, and finished with chocolate to layer in depth and flavor.
  • Jicama Slaw (13 ounces) – Jicama and broccoli tossed in Mexican spices then roasted, chopped, and mixed with carrots, brussels sprouts, kohlrabi and cabbage. Served with a house made agave lime dressing.
  • Spiced Hominy (17 ounces) – Hominy toasted with cumin, coriander, onion powder, garlic powder and oregano. Topped with green chilis, peppers and onions.
  • Corn Tortillas (5.5 ounces) – (8) 4.5 inch corn tortillas.
  • Hope’s Gluten-free Cookie Dough (6 ounces) – Rotating variety of cookie dough to bake up after dinner!

Spice level: mild to medium

Serves: 4

Net Weight: 71.5 ounces

Nutrition

BEEF MOLE

Beef, canola/olive oil blend, beef stock (Beef stock, maltodextrin, salt, sugar, yeast extract, beef fat, onion powder, natural flavor, beef extract), cinnamon, clove, anise, almond, cumin, pumpkin seed, raisin, cashew, bittersweet chocolate (unsweetened chocolate, sugar, cocoa fat, soy lecithin added as an emulsifier, natural vanilla flavor), oregano, masa (ground corn treated with lime), adovada sauce (ancho chili pepper, guajillo chili pepper, chili de arbol, canola oil, olive oil, yellow onion, garlic, apple cider vinegar, cumin, oregano, chicken stock, plum tomato with basil, raisins).

Major allergens: tree nut, soy. Not made in an allergen free facility

 

CORN TORTILLA

Corn masa flour, water, contains 2 or less of: cellulose gum, guar gum, enzymes, and propionic acid and benzoic acid to maintain freshness.

Major allergens: none. Not made in an allergen free facility.

 

SPICED HOMINY

Hominy (In water), red bell pepper, yellow onion, mild green chili, garlic, canola/olive oil blend, chili powder, paprika, onion powder, oregano, cumin.

Major allergens: none. Not made in an allergen free facility.

 

JICAMA SLAW

Jicama, broccoli, kohlrabi, brussels sprouts, kale, red cabbage, carrots, canola/olive oil blend, chili powder, onion powder, garlic powder, coriander, oregano, cumin.

Agave lime dressing (served on side): yellow onion, jalapeno, lime, agave, garlic, canola/olive oil blend.

Major allergens: none. Not made in an allergen free facility.

 

Heating Instructions

From Frozen (45 minutes total):

  1. Preheat conventional oven to 425 degrees.
  2. Remove paper lids from the pans.
  3. Remove sauce ramekin from jicama slaw, then replace foil. Foil remains on pans while heating.
  4. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Beef Mole: 45 minutes total.
  • Jicama Slaw: 35 minutes total (last 5 minutes, add sauce ramekin to baking sheet. Remove paper lid of sauce ramekin prior to heating).
  • Hominy: 40 minutes total.
  • Tortillas: 10 minutes total.

Once heated, add dressing to slaw to toss and coat.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.

From Thawed (35 minutes total):

  1. Thaw your meal for at least 24 hours.
  2. Preheat conventional oven to 425 degrees.
  3. Remove paper lids from the pans.
  4. Remove sauce ramekin from Jicama Slaw, then replace foil. Foil remains on pans while heating.
  5. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Beef Mole: 30 minutes total.
  • Jicama Slaw: 25 minutes total (last 5 minutes, add sauce ramekin to baking sheet. Remove paper lid of sauce ramekin prior to heating).
  • Hominy: 30 minutes total.
  • Tortillas: 5 minutes total

Once heated, add dressing to jicama slaw and toss to coat.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.