March 31, 2004
Ole for Mole!
This contest has been dragging for me recently. Without an ever-present opponent with whom to exchange daily barbs, it was just me and beef, together, alone. Imagine eating the same meal, prepared the same way, over and over and over and over and over and over and over. Without the mocking and ribbing dialogue to spice it up, this routine has become, shall we say, routine. It's hard to take. In fact, I've been ready for some time to give up. Throw in the towel. Cry Uncle.
That was, until this evening. While browsing the shelves of my local grocer during my daily trip to the meat department, I noticed an inobtrusive can of mole sauce. I've eaten the sauce many times before with enchiladas and the occasional chimichanga. But never with straight beef. Here, I thought as I hefted the can, was something worth trying with my sirloin. Soon I was on my way home, steak and sauce in hand, ready to meld the quintessentially American BeefStakes challenge with the spicy charm of Mexican condiments. Like the Alamo, the result was sure to be explosive.
The brown hues of my 13.9 oz steak were well-complemented by the more electric umber shades of mole. Whoever thought of mixing chocolate and chile was a genius. At just the right consistency, too.
And let's get one thing straight. Steak never went down so smooth.