1 beef heart (grass fed)

1/2 onion, chopped

1-2 cloves garlic, minced

coconut oil

1 tsp cumin

1/2-cup apple cider vinegar

3 parsnips, peeled and chopped


3 poblano peppers            

1/2 onion, chopped

3/4 cup pumpkin seeds

2 Tbsp chili powder

1 Tbsp garlic powder

1 Tbsp cumin

2 cups chicken broth OR 1 cup chicken broth + 1 cup reserved juices from heart

1/2 cup cilantro, chopped

2 oz Mexican chocolate



Heat the coconut oil in a large saucepan. Sauté the onion and garlic until they’re both have softened, then transfer to a bowl. Meanwhile, cut the heart into bite-sized pieces.

Once you’ve removed the veggies, add the heart and sauté until browned.

Add the onion and garlic back in, along with the cumin and apple cider vinegar.

Cover and simmer for 3 hours.

Begin making the molé sauce right after you begin simmering the heart. Pre-heat the oven to broil. Place the poblano peppers in a roasting pan under the broiler, turning often, until beginning to blister and brown.

Remove the peppers to a paper bag for 15 minutes to steam and continue to cook. Next, you’ll stem, seed and chop them.

In a separate pot, sauté the onion and chopped peppers in coconut oil.

Once softened, add all of the remaining ingredients except the chocolate. Reduce the heat to medium-low and simmer for 45 minutes, uncovered.

Add the chocolate and simmer for 15 more minutes, stirring occasionally.

Finally, puree the molé mixture in a blender.

Once the molé is done, add it to the saucepan containing the heart and stir well.

Once the heart has been simmering for 2 1/2 hours, add the parsnips. Simmer for the last 30 minutes, then serve hot.