Steak With Mole Sauce, With Haricots Verts & Arroz Con Picadillo

For Arroz Con Picadillo See Previous Recipe.

I cook my Haricots Verts beans about 5-7 mins, and serve them hot.

The steak was nothing more than a chuck stake sliced and then chopped, pan fried and then mixed with mole sauce.

Mole Sauce:

4 dried ancho chiles, stemmed, seeded, and deveined
4 dried mulato chiles
4 pasilla chiles
1 quart chicken stock, reserved from poaching chicken, above
5 tablespoons vegetable oil, divided
2 tablespoons sesame seeds
2 tablespoons shelled unsalted peanuts
1 medium white onion, cut into large dice
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
2 whole cloves
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt1/2 corn tortilla, torn into small pieces
2 ounces Mexican chocolate or unsweetened chocolate, chopped
3/4 teaspoon salt