Beef Shish Kebab with Red Mole Paste

Serves 6-8


For the marinade:
  • 2 teaspoons Seasons of My Heart Red Mole Paste
  • ¼ white onion
  • 1 teaspoon garlic, finely chopped
  • ½ - 1 teaspoon chile de árbol powder ground
  • ¼ cup chicken stock
  • ¼ cup orange juice
  • 1 teaspoon ground black pepper
  • 1 teaspoon SOMH Sea Salt
  • 2 tablespoon parsley, finely chopped
  • 1 tablespoon garlic chives, finely chopped
For the Kabob:
  • 6 large metal skewers
  • 1 yellow bell pepper, cut into chunks
  • 12 mushrooms
  • 1 ½ pounds beef sirloin tip, cut in 18 pieces
  • 2 summer squash, sliced thickly
  • 12 cherry tomatoes, whole
  • 1 red onion cut in thick wedges
  • 1 red bell pepper, cut into chunks
  • 6 chile habaneros
For the garnish:
  • 6 limes, halved
  • Seasons of My Heart Red Mole sauce, reconstituted
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In a blender mix together the Seasons of My Heart Red Mole Paste, onion, garlic chile powder, chicken stock, orange juice, black pepper, sea salt, olive oil and blend until smooth. Stir in herbs.

Thread the skewers to make the alambers by threading with a piece of yellow bell pepper, a mushroom, a red onion wedge, a piece of beef sirloin tip, summer squash slices, a cherry tomato, another piece of beef, followed by onion, mushroom, red bell pepper, beef squash and finishing with a large fresh chile habanero.

Brush the skewers with the marinade to evenly coat them. Grill the kabobs on a hot grill with fruit wood chips or mesquite on the coals, turning as needed. Serve over saffron rice.

Accompany with corn tortillas, mole rojo sauce, limes and any other Mexican hot sauce.

This paste can be reconstituted to make red mole sauce to serve with chicken or pork, or to make tamales or enchiladas. Fry 1 pound of quartered tomatoes in a dryfrying pan for 10 minutes, then blend them until smooth and strain. Heat the mole rojo paste in a wide cazuela or Dutch oven. Add the tomato puree, and stir well 15 minutes. When it is bubbly, add chicken, pork or beef stock to thin to desired consistency. Serve hot.