1 tablespoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mexican
1/4 teaspoon McCormick® Gourmet Collection Cumin, Ground
1/4 teaspoon salt
3 tablespoons vegetable oil, divided
2 pounds boneless beef chuck, well trimmed, cut into 3/4-inch cubes
1/2 cup chopped onion
1/2 cup water
1 cup Kitchen Basics® Original Beef Stock
1/3 cup tomato paste
1 ounce semi-sweet baking chocolate, broken in half
12 corn tortillas (6-inch)
Mexican crema, crème fraîche or sour cream
Mexican queso fresco, queso añejo (Cotija) or feta cheese, crumbled
Chopped fresh cilantro
Toasted slivered almonds
1. Mix all Spice Blend ingredients in small bowl. Set aside.
2. For the Mole Beef, heat 1 tablespoon of the oil in 5-quart Dutch oven or saucepot on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove beef. Set aside.
3. Heat 1 tablespoon of the oil in same Dutch oven on medium heat. Add onion; cook and stir 3 minutes. Add water; stir to loosen browned bits in bottom of pan. Add beef, beef stock, tomato paste and Spice Blend; mix well. Bring to boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in chocolate. Simmer, uncovered, 1 hour or until beef is tender and sauce has thickened, stirring occasionally.
4. Brush both sides of tortillas lightly with remaining 1 tablespoon oil. Cook each tortilla in nonstick skillet on medium heat 1 minute per side or until tortilla is slightly crisp but still pliable. Drain on paper towels. Spoon about 1/4 cup Mole Beef into center of each tortilla. Top with desired garnishes. Fold and serve.