Keep in mind, too, that the cheeks will express water as they cook - so you can get away with a little bit less and not have to boil it off after the cook.
I'm not against concentrates fwiw, it's how most mexicans cook mole too. But most of what gives most dark moles their flavour is dried chiles, which ship very well - if that's ever an interest.
But yeah I think you can totally do a braise in these and they'll probably be solid choices, especially the red. Given that the black makes less mole, I'd save it for an accent - consider doing a coffee-rubbed skirt or flank steak and slicing it thin, then serving on a generous schmear of mole on the plate.
