Ingredients:

100g Río Mar Gourmet Mole
1  Cup of Water
1  Tsp Chicken Buillon
2  Beef Medallions 1" thick
50g Grated Chihuahua Cheese
50g Parmesan Cheese
2 Smoked Bacon Strips
2 Toothpicks
1 Tbsp Oil

Directions:

1. Bring the water and Chicken Bouillon to a rapid boil in a saucepan. Lower to medium heat.

2. Add the Gourmet Rio Mar Mole. Stir until a thick sauce is formed. Put on one side.

3. Make a cut in the center of each medallion.

4. Mix the two cheeses and stuff the medallions.

5. Wrap one bacon strip around the circumference of each medallion. Keep in place with a toothpick.

6. Heat a tablespoon of oil in a frying pan on high heat.

7. Place the medallion in the hot oil and fry for 1 minute on each side, or longer if preferred.

8. Remove from pan, take out the toothpick.

9. Place 4 tablespoons of the mole sauce on a plate and spread over the entire plate. Put the medallions on top. Decorate to taste.

Bon Appettit!!!