Jul 13 2026
Restaurants›Sazón›Espinal Akaushi Recipe

Espinal Akaushi Recipe

Inspired by Sazón
Time1h
Serves2

Akaushi Ribeye Spinalis with mole poblano and quinoa

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Ingredients

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Meat

Mole Poblano

Quinoa

Method

Prepare Mole Poblano

  1. 1

    Toast the Chiles

    In a dry skillet, toast the ancho and pasilla chiles until fragrant, about 2-3 minutes. Remove from heat and let cool, then remove stems and seeds.

  2. 2

    Blend the Ingredients

    In a blender, combine the toasted chiles, garlic, tomato, onion, chicken broth, ground cumin, and ground cinnamon. Blend until smooth.

  3. 3

    Cook the Mole

    In a saucepan, heat olive oil over medium heat. Add the blended mixture and cook for about 15-20 minutes, stirring occasionally. Add chocolate, and season with salt and pepper. Simmer until thickened.

Cook the Quinoa

  1. 4

    Rinse Quinoa

    Rinse quinoa under cold water to remove bitterness.

  2. 5

    Cook Quinoa

    In a pot, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Prepare the Ribeye Spinalis

  1. 6

    Season the Meat

    Generously season the Akaushi ribeye spinalis with salt and pepper on both sides.

  2. 7

    Sear the Meat

    In a hot skillet, sear the ribeye spinalis for 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

  3. 8

    Rest the Meat

    Remove from skillet and let rest for 5 minutes before slicing.

Serve

  1. 9

    Plate the Dish

    Slice the ribeye spinalis and serve it on a bed of quinoa, drizzled with mole poblano sauce.

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