Numero Dos Puntas A La Norteña Recipe

Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the dried pasilla (or ancho) and dried chile güero briefly, 20–30 seconds per side, until fragrant but not burned. Transfer to a heatproof bowl and cover with 1 cup of hot water or just enough to submerge. Let sit 15 minutes to soften, then drain, reserving 1/2 cup of the soaking liquid.

Toast and blend almonds

In the same dry skillet, toast the blanched almonds over medium heat, stirring, until golden and aromatic, about 4–5 minutes. Remove and let cool slightly. Place toasted almonds in a blender or food processor.

Sauté aromatics

Add 1 tablespoon butter or oil to the skillet over medium heat. Sauté the chopped white onion and 2 whole garlic cloves until softened and lightly browned, about 4–5 minutes. Add the quartered tomato and cook another 3 minutes. Transfer onion, garlic, and tomato to the blender with the almonds.

Combine and simmer

Add the rehydrated chiles (stems and seeds removed), tomato paste, cocoa powder, ground cinnamon, ground cumin, brown sugar, and 1/2 tsp salt to the blender. Add 1/2 cup of the reserved chile soaking liquid and 1/2 cup of chicken or vegetable stock. Puree until completely smooth, adding more liquid (up to the remaining reserved soaking liquid or an extra 1/4 cup stock) to achieve a pourable yet thick mole consistency.

Finish the mole

Return the blended mole to the skillet and simmer over low heat for 8–10 minutes, stirring occasionally to prevent sticking. Taste and adjust seasoning with additional salt or a pinch more brown sugar if needed. Keep warm on the lowest heat until ready to serve.

Prep the meat: Trim any excess fat from the top sirloin tips and pat dry with paper towels. Cut into bite-sized pieces (about 1" cubes) if not already cut. Season the beef with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat.

Cook the bacon: Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the chopped bacon and cook until it renders fat and becomes crisp in spots, about 5–7 minutes. Using a slotted spoon, transfer crisped bacon to a plate lined with paper towels, leaving the bacon fat in the skillet (reserve bacon). If the pan seems dry, add up to 1 tsp vegetable oil.

Sear the beef: Increase heat to medium-high. Add the seasoned sirloin tips in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 2 minutes, then stir and continue cooking until browned on all sides and cooked to medium-rare/medium (about 3–5 minutes total depending on piece size). Transfer beef to a plate and tent with foil to rest.

Sauté vegetables: Reduce heat to medium. Add the sliced onion to the pan and sauté in the bacon fat until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in the sliced jalapeño and julienned chile güero and cook 1–2 minutes until bright and slightly softened but still with some bite.

Combine and finish: Return the seared beef and reserved bacon to the pan with the vegetables. Add the diced fresh tomatoes, squeeze in 1 tbsp lime juice, and sprinkle the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Toss everything together and cook 1–2 minutes just to warm the tomatoes and marry flavors. Taste and adjust seasoning.

Add cilantro: Remove from heat and stir in chopped fresh cilantro (about 2 tbsp).

Plate the dish: Spoon a generous ladle (about 1/3 to 1/2 cup) of warm almond mole onto each plate, spreading slightly to form a base.

Top with beef: Arrange the sautéed top sirloin tips, bacon, and vegetables on top of the mole, dividing evenly among 4 servings.

Garnish and serve: Garnish each plate with a cilantro sprig and a lime wedge on the side. Serve immediately so the beef is hot and the mole retains its warmth.