After the success I had with my Real World Cook-Cook's Fiend Stew Recipe, I figured I'd give Mole Rat Stew a try in the real world too. Given the absence of mole rat meat at my local butcher, I used lean ground beef for this one (because I had it) but I'm thinking of trying this again with either homemade chorizo or spicy ground sausage.
- One LB Mole rat meat - As I said, I used a pound of lean ground beef.
- One 15 oz can of Pinto Beans - drained and rinsed
- One 15 oz can of Maize aka Sweet Corn - drained and rinsed
- One 12 oz can of Beer - American Lager (I used PBR)
- One Small Jalapeño pepper - chopped fine
- 1/2 Small onion - chopped fine
- One tsp Black Pepper
- One tsp Oregano
- One tsp Paprika
- One tsp Crushed Red Pepper
- One tsp Cumin
- Two tsp Mexican Chili Powder (I was going to use Cayenne papper, but didn't have it in the cupboard.)
- Two Cups Water
- Salt to Taste
- Some Wondra to thicken sauce
- Tapatio or Tabasco hot sauce
Combine the meat, chopped onion, and chopped jalapeño in a skillet or saute pan. Add in all the dry ingredients (salt, pepper, crushed red pepper, paprika, cumin, Mexican chili powder, oregano) to the meat, onion, jalapeño mix. Brown meat over e medium heat while mixing and fold in the dry ingredients, jalapeño and onions. Cook until onions are translucent and meat is browned.
Transfer browned meat mixture into a large saucepan. Add the corn and pinto beans. Pour in the can of beer. Add the water - enough so the mixture is covered.
Bring to a boil on high heat.
Once boiling, reduce heat to low, cover, and simmer for about 30 minutes, stirring occasionally. (Add water if necessary.)
Uncover after thirty minutes. Sprinkle in a bit of Wondra and stir to thicken sauce to your desired consistency (don't overdo it) and make sure Wondra is completely mixed in and dissolved before serving.
Ladle into a bowl and top with a few dashes of Tapatio hot sauce - Tabasco may be used instead.
Note: This is even better the next day as a leftover. I may do that to the whole batch next time.