Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (10 1/2 oz) beef consomme |
| ½ cup | Unsalted butter, melted |
| ½ cup | All-purpose flour |
| 6 \N | Cloves garlic, pressed |
| 2 cans | (8 oz) tomato sauce |
| 2 tablespoons | Chili powder |
| 2 teaspoons | Rubbed sage |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Prepared mole paste, * see note |
| ½ pounds | Ground round,, browned and drained |
| \N \N | Fresh cilantro leaves |
Pour consomme into measuring cup; add water to measure two cups. In a saucepan, combine consomme and remaining ingredients except mole, ground round and cilantro, stirring until smooth. Cook over medium heat, stirring constantly until smooth. Add mole and mix well. Add ground beef and remove from heat. Cool slightly before serving over steaming tamales. Garnish with sprigs of fresh cilantro.
NOTES : You can purchase moe paste at Los Primos Food Market. In other cities you can get it at any store that sells mexican products.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #545 by ksmith4001@... (Katherine L Smith) on Mar 28, 1997