Eye of round is braised in a decadent chocolate mole. Once tender, it is shredded and stuffed into empanada shells and deep fried until golden brown. Toss with cinnamon sugar, garnish with candied hazelnuts, caramel and serve with a chocolate mole pepitas dipping sauce. This is a very progressive dish and meant to inspire chefs to think outside the box when working with beef. This dish can also speak to the cooking method for eye of round. It is a tough cut, so cooking with liquid, like braising, is crucial for the meat to tenderize. After braising, eye of round shreds beautifully for dishes like barbacoa or Italian beef sandwiches.

Beef

Braised