Michael Lyons: Coffee Rubbed Skirt Steak Tacos with Coffee Mole Sauce 7/19/13

8:45 AM, Jul 19, 2013   |    comments
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Coffee Rubbed Skirt Steak Tacos with Coffee Mole Sauce

"Mocha" Dry Rub:

¼ Cup Brown Sugar

1 Tablespoon Ground Coffee

1 Tablespoon Garlic Powder

2 Teaspoons Cocoa

2 Teaspoons Ancho/Pasilla Powder

1 Teaspoon Onion Powder

1 Teaspoon Cinnamon

½ Teaspoon Allspice

½ Teaspoon Smoked Paprika

Combine all the ingredients together.  Season product with salt and Pepper before applying rub.


Coffee Mole Sauce:

1 Cup of Fresh Brewed Coffee

2 Dried Pasilla Peppers (stemmed and seeded)

1 Tablespoon Chipotle in Adobo

1 Teaspoon Ancho Chili Powder

1 Tablespoon Olive Oil

1 Medium Sized Onion, Small Diced

2 Cloves of Garlic, Minced

2 Tablespoons of Sesame Seeds

1 oz Almonds

1 Tablespoon Cumin

1 Teaspoon Cinnamon

½ Teaspoon Ground Clove

1 ½ Cup Chicken Stock

2 Tablespoons Tomato Paste

¼ Cup Raisins (approx 1.5 oz)

3 Tablespoons Agave (may substitute honey)

1 oz Dark Chocolate, Chopped

Salt and Pepper to taste


Begin by rehydrating the Pasilla Peppers in the hot coffee for 15 minutes.  Meanwhile, in a large sauté pan over medium heat, add the Sesame Seeds, Almonds, Cumin, Cinnamon, and Clove and lightly toast for approximately 3 minutes.  Remove the ingredients from the sauté pan and reserve aside.  Next, add the olive oil into the same sauté pan and sauté the onions and garlic until soft, approximately 5 minutes.  Next add the reserved seed/nut mixture to the pan, followed by the tomato paste, raisins, stock and agave.  Simmer for 5 minutes. 

Remove the Pasilla Pepper from the coffee and puree in a blender along with 2 tablespoons of the coffee.  Add this mixture to the sauté pan, along with the chocolate, and continue stirring and simmering for another 25 minutes, until the final mixture has thickened enough to coat the back of a spoon.  Adjust seasoning with salt and pepper.



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