Serves: 4

• Espresso Rub:
• 2 teaspoons chipotle powder
• 2 teapsoons Saigon cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon Hungarian paprika
• 1 tablespoon espresso
• 1 tablespoon cocoa powder
• Beef Cheeks and Mole:
• 2 wagyu beef cheeks, cleaned and portioned into 4-ounce pieces
• 2 cups veal stock
• 1⁄2 cup Beer Valley Black Flag Imperial Stout
• 2 cups roasted Roma tomatoes
• 1 ripe avocado
• 1 medium onion, diced
• 1⁄4 cup raw pistachios
• 3 garlic cloves, crushed
• 3 Cascabel chiles, crushed with seeds
• 1 Oaxacan chile, stemmed, seeded and julienned
• 1⁄4 cup honey
• 1⁄8 cup espresso rub
• 2 tablespoons rice bran oil
• Masa Polenta:
• 1 cup chicken stock
• 1⁄2 cup heavy cream
• 1⁄8 cup instant polenta
• 1⁄8 cup masa harina
• 1⁄8 cup crumbled cotija cheese
• 2 tablespoons butter
• Onion with Cilantro and Grapefruit:
• 1⁄2 white onion, diced
• 1⁄2 cup cilantro, cut in long strips
• 1 grapefruit, sectioned and juiced

Instructions:

Espresso rub:

• Combine ingredients in a mixing bowl. Reserve 1⁄8 cup for the mole and use the remainder to season the beef. 

Beef cheeks and mole:

• Season wagyu cheeks with salt and espresso rub and set aside overnight.

• On a hot grill, slightly char the beef.

• Meanwhile, combine the rice bran oil, onion and garlic in a stockpot and sauté. Add the pistachios, chilies and espresso rub until the chilies and rub are well-toasted. Bring to a boil, add tomatoes and charred beef and simmer for 4 hours, covered, adding veal stock as needed.

• Remove the beef when tender and puree the remaining ingredients. Season and return the meat to the stockpot.

Masa polenta:

• In a saucepan, combine the chicken stock and cream and bring to a boil.

• Whisk in polenta and masa harina and simmer for 15 minutes, stirring often. Add remaining ingredients and season to taste.

To serve:

• Combine onion, grapefruit and cilantro and season to taste.

• Serve tender beef cheeks over masa polenta with onion, grapefruit and cilantro topped with avocado.