Adapted from: A Year of Slow Cooking: Crock Pot Mole Recipe
1 tbsp coconut oil
1 to 1 1/2 pounds stewing beef
1/2 cup raw slivered almonds
Chipotle Peppers in Adobo Sauce, chopped (amount to taste - I used a lot because we like spicy)
1 can Black Beans, drained and rinsed
1 yellow onion, chopped
3 cloves garlic, minced
1 or 2 carrots (depending on size), finely diced
1 or 2 stalks celery (depending on size), finely diced
1/3 cup dried apricots, chopped
1/2 tsp ground coriander
1/2 tsp cumin
1 cinnamon stick
1 (14-oz) can diced tomatoes (and juice)
1 (6-oz) can tomato paste
1/4 cup Tequila
1 1/2 squares unsweetened baking chocolate
1 cup water
salt to taste
Agave Nectar to taste
Heat non-stick pan over medium heat; add coconut oil and stew meat and cook until meat is browned. Meanwhile, toast slivered almonds in a small pan over med-low heat.
Add meat and almonds to crock pot (I used a 4L slow cooker). Return pan that meat was browned in to heat and add onions, garlic, carrots & celery. Saute veggies until softened, then add tomato past and tequila.
Add veggie mixture and all other ingredients except Agave nectar to crock pot. Stir everything together and cook on low for 8 hours.
Before serving, remove cinnamon stick. Taste mixture and adjust seasonings, adding Agave nectar if desired.
Served over rice with veggies on the side:
In this photo, the Mole is garnished with Chipotle Cream (sour cream mixed with Chipotle Peppers) that we had left over from another recipe.
Husband commented that this was a filling meal, and it made enough to give us three meals.