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