After filling out the questionnaire and thumbing up and down a few suggestions, I came across this mole recipe. I’d made mole once before with chicken and liked the flavor, but was intrigued by the thought of rich beef chuck paired with the thick, spiced sauce. I gave it a whirl and was sooooo happy with how well the flavors all come together. The chile, the chocolate, the beef, the tomato, everything just flowed together in this thick, creamy, savory and deeply flavorful sauce. The fresh cilantro and crumbled queso fresco topping paired really well with it, too, adding a fresh and cool kick to the light heat packed by the mole. I am craving these tacos again *so badly* just putting this post together, and am most certainly going to be making them again this weekend. You’re always more than welcome to join in on the fun, perhaps we can start a mole 4th of July block party…. 😉
Braised Mole Beef Tacos with Cilantro & Queso Fresco
- 1 tablespoons McCormick Ancho Chile Pepper
- 1/2 teaspoon McCormick Chipotle Chile Pepper
- 1/2 teaspoon McCormick Garlic Powder
- 1/2 teaspoon McCormick Mexican Oregano Leaves
- 1/4 teaspoon McCormick Ground Cumin
- 1/4 teaspoon salt
Mole Beef Tacos
- 3 tablespoons olive oil
- 2 lbs boneless beef chuck trimmed and cut into 3/4 inch cubes
- 1/2 cup chopped yellow onion
- 1/2 cup water
- 1 cup beef stock
- 1/3 cup tomato paste
- 1 ounce semi-sweet baker's chocolate broken into two pieces
- 12 6-inch corn tortillas
- 1/2 cup crumbled queso fresco
- 1/2 cup chopped fresh cilantro
- Mix together all the spice blend ingredients in a small bowl and then set it aside. To prepare the mole, heat 1 tablespoon of the olive oil over medium heat in a large sauce pot and lightly brown half the beef on all sides. Remove the beef from the pan and set it aside. Repeat with the remaining half of the beef.
- Add another tablespoon of oil to the pan and then add the onion. Cook until slightly softened, about 3 minutes. Add the water and stir, then add the beef, beef stock, tomato paste, and the spice blend and stir until combined. Bring the mixture to a boil, then reduce the heat to low and allow to simmer, covered, for 30 minutes, stirring occasionally. Add the chocolate and stir until it is completely melted, then allow the mixture to simmer, this time uncovered, for about an hour or until the beef becomes tender and the sauce has thickened.
- Towards the end of cooking, lightly brush each tortilla with the remaining tablespoon of olive oil. Cook each tortilla on a skillet over medium heat for about 1 minute on each side, or until the tortilla is hot but pliable. Set each tortilla on a plate lined with paper towels as it's done cooking. Spread about 1/4 cup of mole in the center of each tortilla and top with a light sprinkle of the queso fresco and cilantro. Fold and serve immediately.
Adapted from McCormick.com