INGREDIENTS

100 Grams of Gourmet Rio Mar Mole  
1 Teaspoon of Chicken Bouillon  
1 Cup of Water  
2 Beef Medallions, 1” thick  
50 Grams of Grated Chihuahua Cheese  
50 Grams of Grated Parmesan Cheese  
2 Smoked Bacon Strips  
2 Toothpicks  
1 Tablespoon of Oil  

Bring the water and Chicken Bouillon to a rapid boil in a saucepan.  Lower to medium heat.  Add the Gourmet Rio Mar Mole.  Stir until a thick sauce is formed.  Put on one side.

Make a cut in the center of each medallion.  Mix the two cheeses and stuff the medallions.  Wrap one bacon strip around the circumference of each medallion.  Keep in place with a toothpick.  Heat a tablespoon of oil in a frying pan on high heat.  Place the medallion in the hot oil and fry for 1 minute on each side, or longer if preferred. 

Remove from pan, take out the toothpick.  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 Appetit!!