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Braised Mole Beef Tacos
Makes 6 Servings
*3 tablespoons vegetable oil, divided
*2 pounds boneless beef chuck, well trimmed, but 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 McCormick Gourmet Collection Ancho Chile Pepper
*1/2 teaspoon McCormick Gourmet Collection Chipotle Chile Pepper
*1/2 teaspoon McCormick Gourmet Collection Garlic Powder
*1/2 teaspoon McCormick Gourmet Collection Mexican Oregano Leaves
*1/4 teaspoon McCormick Gourmet Collection Ground Cumin
*1/4 teaspoon salt
*1 ounce semi-sweet baking chocolate, broken in half
*12 corn tortillas (6-inch)
*Mexican crema, creme fraiche or sour cream
*Mexican queso fresco, queso anejo (Cotija) or feta cheese, crumbled
*Chopped fresh cilantro
*Toasted slivered almonds
1Heat 1 tablespoon of the oil in a 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.
2Heat 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.
3Brush 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.
4Spoon about 1/4 cup beef mixture into center of each tortilla. Top with desired garnishes. Fold and serve.
  • Prep Time: 20 minutes
  • Cook Time: 1 3/4 hours

Recipe courtesy of McCormick & Company, Inc. For more recipes, visit