
Braised Mole Beef Tacos
Makes 6 ServingsIngredients
* | 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) | * | GARNISHES: | * | Mexican crema, creme fraiche or sour cream | * | Mexican queso fresco, queso anejo (Cotija) or feta cheese, crumbled | * | Chopped fresh cilantro | * | Toasted slivered almonds |
|  |

Instructions
1 | Heat 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. |
2 | 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. |
3 | 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. |
4 | Spoon about 1/4 cup beef mixture into center of each tortilla. Top with desired garnishes. Fold and serve. |
Notes
- Prep Time: 20 minutes
- Cook Time: 1 3/4 hours
Source
Recipe courtesy of McCormick & Company, Inc. For more recipes, visit www.mccormick.com.