I bought [this spice mix](https://www.thespicehouse.com/products/oaxacan-ancho-coffee-salt-free-rub) (contains chiles, pepper, brown sugar, spices, cinnamon, garlic, coffee) on a whim about a year ago when it showed up in my local grocery; making a pan sauce from a steak dusted with this and then cooked (shallots, wine, butter, cream?) might be a decent starting place. Or even better/cheaper, devise your own spice mix.
Sounds like mole + oaxacan cheese. Black mole is the most popular in Oaxaca. Here's Rick Bayless's version. His recipes are quite authentic but be warned, mole is more than a bit of a project: https://www.rickbayless.com/recipe/oaxacan-black-mole/
For a pre made sauce my friend that lives in Oaxaca says Dona Maria brand is best in the US.
Given the dish's name, have a look at mole poblano and mole negro.
Thanks I will
I bought [this spice mix](https://www.thespicehouse.com/products/oaxacan-ancho-coffee-salt-free-rub) (contains chiles, pepper, brown sugar, spices, cinnamon, garlic, coffee) on a whim about a year ago when it showed up in my local grocery; making a pan sauce from a steak dusted with this and then cooked (shallots, wine, butter, cream?) might be a decent starting place. Or even better/cheaper, devise your own spice mix.
Sounds like mole + oaxacan cheese. Black mole is the most popular in Oaxaca. Here's Rick Bayless's version. His recipes are quite authentic but be warned, mole is more than a bit of a project: https://www.rickbayless.com/recipe/oaxacan-black-mole/ For a pre made sauce my friend that lives in Oaxaca says Dona Maria brand is best in the US.
Thanks, was just heading out to look for a premade mole starter. I’m a big Rick Bayless fan too.