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Chef critique

Oaxacan Steak & Mole Chicken Platter

An ambitious and flavorful Oaxacan-inspired dish that suffers from an unrealistic sequential one-pan cooking method. Searing spice-rubbed steak will burn the spices and ruin the pan sauce, while the lengthy step-by-step process guarantees the steak will be cold by the time the dish is plated.

Score: 6/10

Suggested fixes

  • Season the T-bone steak with just salt and pepper to allow for a hard, clean sear without scorching any spices. Save the chile and cumin for the sauce or a lighter dusting on the chicken.
  • Consider using two skillets: one for the meats and one for the rajas/sauce, to significantly reduce total cooking time and ensure the meat stays warm.
  • Adjust the portion size to state that the recipe serves 3-4, or reduce the meat quantities (e.g., skip the chicken and just make a Steak with Mole and Rajas).

Issues

  • high / flavor: Searing a T-bone steak in a cast-iron skillet with a dry rub containing ancho chile powder and cumin will cause the spices to instantly scorch and turn bitter. This burnt fond will then ruin the chicken and the subsequent mole pan sauce.
  • medium / timing: Cooking all elements sequentially in a single skillet (poblanos, then steak, then chicken, then corn, then sauce) means the steak will be resting for up to 25 minutes before serving, causing it to go completely cold.
  • low / nutrition: A 1 lb T-bone steak combined with 12 oz of chicken thighs is an extremely large amount of meat for a recipe stated to serve 2 people.

Strengths

  • Prep step explicitly calls out keeping raw chicken and raw steak separate to maintain food safety.
  • Clever use of masa harina to act as a quick thickener and flavor enhancer for the pan-sauce mole.
  • Building a mole-inspired sauce using pan fond, cocoa, cinnamon, and vinegar is a creative shortcut for home cooks.