Wood Fired Ribeye with Mole, pickled onion, and pork chorizo
Chef Colton Peck and Millscale present a fall favorite recipe.
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Essentials needed:
1# pork chorizo
1 pint pickled red onion
4 dry brined ribeye steaks
1 pint mole
Picked fennel fronds for garnish
For the Chorizo:
In a cast iron, sear the chorizo and season with salt. While cooking, make sure to break apart any pieces into small crumbles. Once fully cooked, but still hot, add 1 tablespoon of apple cider to add acidity and help the flavors come out.
For the Dry brined Ribeyes:
Remove the ribeyes from their packaging and pat dry. Liberally season all surfaces of the steaks and place in the refrigerator, uncovered overnight or a minimum of 4 hours.
Lightly oil your ribeyes and season with a conservative amount of salt (the brining process helps keep the ribeyes moist during the cooking process, but also internally seasons them). Utilizing a woodfire grill, sear each side of the steaks, then lower the heat amount of direct heat and continue to gently cook them, flipping occasionally until the chops reach an internal temperature of 134° in the center.
Let rest for 6-8 minutes before slicing and serving!
For the pickled red onions:
1 large red onion, peeled and small diced
2 cup seasoned rice vinegar
1 ⅓ Cup water
⅔ Cup sugar
¼ Cup salt
1 slice of red beet
Place all ingredients into a saucepot and bring to a simmer, stirring occasionally. Once brought up to a simmer, let cool fully. Then place in a container in the fridge until ready to use.
For the mole:
37.5g Pasilla
37.5g Guajillo
6.25g Chipotle
250g Tomatoes
150g Onion
25g Garlic
2.5g Whole black pepper
1.25g Clove
3.75g Cumin seed
1.25g Oregano
2.5g Coriander seed
200g neutral oil for cooking
25g Apple Cider vinegar (to deglaze, and to taste)
Salt to taste
Prepare chiles:
Deseed guajillo and pasilla chilis. Leave chipotles whole. Set aside.
Char vegetables:
Half the tomatoes and onion. If using whole garlic, cut in half (skip if peeled).
Char flesh-side down on grill until very dark. Keep onion/garlic skins on—they add flavor.
Toast spices until fragrant. Set aside.
In a deep pot, heat oil to ~400°F.
Add charred vegetables. Once tomatoes break down, add chiles and spices.
Cook until the chiles soften and take on some color.
Deglaze with vinegar. Cook for 5 more minutes.
Add 1 quart of water (adjust if yield ends up needing slightly more or less).
Simmer and reduce by ~25%.
Blend until completely smooth in batches.
Refry the mole:
Clean the pot, add ~¼ cup of oil (or enough to coat the bottom), heat to frying temp about 325º.
Carefully add blended mole. Stir continuously around the edges to prevent splatter.
Simmer for ~90 minutes:
Watch for a layer of oil on top—this indicates the mole is properly frying.
Stir and scrape bottom regularly to prevent scorching.
Season to taste with salt and more vinegar if needed.
For plating
Strain the pickled red onions.
In a small mixing bowl, add the pickled onion and warm chorizo and mix until evenly distributed. Taste and adjust seasoning with salt if needed.
On a plate, spoon a 1/2 cup of the mole in the center. Place the sliced steak in the center of the mole, then spoon the apple and chorizo over the sliced pork chops. Garnish the composed dish with fennel fronds to complete!
