An unctuous and spicy Mexican stew made with a Mole style sauce and tender beef cubes served with tortilla chips, corn and parsley, for an “Olé” night.  I was browsing the Web last week and saw lots of stews and Mexican food around… it made me want them both badly… so I’ve decided to merge them both into one nice stew meal; a Mexican Stew. The two are comforting and great dishes for winter times but this stew version is double the comfort; it’s a “French” way stew with the usual; carrot, potato, beef, mini french oignons merged to a spicy Mole style sauce for a Mexican flair; adding Chipotle peppers in Adobo, tomato puree, chocolate, corn and some cinnamon, cumin and coriander powder. Result: Fantastic! Chipotle peppers The mole sauce is a thick spicy Mexican sauce made with chocolate and lots of hot peppers. Since my maximal tolerance toward “spicy” is at medium-hot,  I’ve aimed at…