20-Min Chili-Crisp Beef Mole
Skip the 2-hour simmer: this quick mole uses jarred mole paste as the anchor, beefed up with chili crisp for heat and depth. Ground beef cooks fast, pooled into silky sauce.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 1 lb ground beef
- ¾ cup jarred mole paste
- 1 cup beef broth
- 2 tbsp chili crisp (like Lao Gan Ma)
- ½ medium yellow onion, diced
- ¼ cup cilantro (fresh, chopped)
- 1 whole lime
Instructions
- 1
Heat oil in a large skillet over medium-high. Brown ground beef, breaking up with a spoon, until no pink remains, about 5 minutes.
- 2
Add diced onion to the beef. Stir and cook until onion softens, about 2 minutes.
- 3
Stir in mole paste and beef broth until smooth. Bring to a gentle simmer.
- 4
Simmer for 8 minutes, stirring occasionally, until sauce darkens and thickens slightly.
- 5
Stir in chili crisp. Squeeze lime juice over the pot and taste for salt.
- 6
Serve over rice or with warm tortillas. Garnish with cilantro.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon
- measuring spoons
- measuring cups
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