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Receta Colima Style Mole with Beef and Pineapple for the Slow Cooker
Ingredientes
- 2½ – 3 lbs beef chuck or brisket, cut into 2-inch pieces
- about 2-3 t salt, divided
- ½ t freshly ground black pepper, divided
- 1-2 T vegetable oil
- 1 medium onion, chopped
- 8 cloves garlic, minced, divided
- 1 cup water
- 6 dried pasilla chile peppers, seeded and toasted
- about 3 inches long skinny French baguette, sliced lengthwise in half
- 2 inch stick true (Ceylon) cinnamon (or 1 t ground Ceylon cinnamon)
- 1 large pineapple, outer skin removed, and core removed and set aside. Chop the remaining pineapple. Slice the core into thin slices.
- For garnish: fresh pineapple, chopped cilantro, queso fresco (or sub crumble feta), pickled red onions
- Serve with either corn tortillas (preferred if you can get good ones) or Mexican seasoned white rice
View Full Recipe at The Spiced Life
