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Beef Mole

Making mole (pronounced MO-lay) is not complicated to whip up, especially when you use fully cooked Keystone Beef.  This easy recipe is a delicious topping on enchiladas and tostadas - or enjoy over Mexican rice.


  • 1 can (28 oz) Keystone Beef 
  • 1/2 can (27.5 oz) Keystone Chicken Broth
  • 2 Tbsp. Olive oil
  • 1 Onion, chopped
  • 1 tsp. Minced garlic
  • 2 Chipotle peppers
  • 3 tsp. Adobo sauce from the can
  • 1 cup Raisins
  • 2 cups Chopped tomatoes, canned or fresh
  • 2 Tbsp. Peanut butter
  • 2 tsp. Chili powder
  • 1/2 tsp. Cinnamon
  • 2 Tbsp. Unsweetened cocoa powder
  • Peanuts, roughly chopped, to garnish
  • Mini flour tortillas for serving
  • Fresh cilantro to garnish


  1. In a large pot, sauté the onion and garlic with the olive oil until tender over medium heat.
  2. Add in the chipotle peppers + adobo sauce, raisins, and tomatoes.
  3. Simmer for about 5 minutes.
  4. Using an emersion blender, blend the mixture until smooth.
  5. Mix in the peanut butter, Keystone Chicken Broth, chili powder, and cinnamon. Stir until smooth.
  6. Remove the pot from the heat. Stir in the cocoa powder.
  7. Mix in the Keystone Beef.
  8. Serve with a garnish of cilantro and peanuts. Enjoy with flour tortillas!