Mole sauce is prepared with dried chile peppers and chocolate. Photo courtesy of McCormick & Company.
Product Reviews / Main Nibbles / Meat & Poultry
Recipe: Braised Beef Tacos
With Mole Sauce
- 3 tablespoons vegetable oil, divided
- 2 pounds boneless beef chuck, well trimmed, cut into 3/4-inch cubes
- 1/2 cup chopped onion
- 1/2 cup water
- 1 cup beef broth
- 1/3 cup tomato paste
- 1 tablespoon ancho chile pepper
- 1/2 teaspoon chipotle chile pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano leaves
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 ounce semi-sweet baking chocolate, broken in half
- 12 corn tortillas (6-inch)
- Mexican crema, crème fraîche or sour cream
- Mexican queso fresco, queso añejo (Cotija) or feta cheese, crumbled
- Chopped fresh cilantro
- Toasted slivered almonds
- Heat 1 tablespoon of the oil in 5-quart Dutch oven or saucepot on medium-high heat. Add
1/2 of the beef; brown on all sides. Repeat with remaining beef. Remove beef; set aside.
- Heat 1 tablespoon of the oil in same pot on medium heat. Add onion; cook and stir
3 minutes. Add water; stir to loosen browned bits in bottom of pan. Add beef, beef broth, tomato paste and seasonings; mix well. Bring to boil. Reduce heat to low; cover and simmer
30 minutes, stirring occasionally. Stir in chocolate. Simmer, uncovered, 1 hour or until beef is tender and sauce has thickened, stirring occasionally.
- Brush both sides of tortillas lightly with remaining 1 tablespoon oil. Cook each tortilla in nonstick skillet on medium heat 1 minute per side or until tortilla is slightly crisp but still pliable. Drain on paper towels. Spoon about 1/4 cup beef mixture into center of each tortilla. Top with desired garnishes. Fold and serve.
Makes 6 servings.
Recipe and photo © McCormick & Company. All rights reserved. All other material
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