Colima Style Mole with Beef and Pineapple for the Slow Cooker Recipe

Ingredients

• 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