Braised Mole Beef Tacos

The ancient coupling of chiles and cocoa provides rich, complex flavor to braised mole beef. For a simple twist on this authentic Mexican dish, spoon beef into lightly crisped tortilla and top with traditional Mole garnishes.

Braised Mole Beef Tacos


Spice Blend

  • 1 tablespoon McCormick® Gourmet Collection Chile Pepper, Ancho
  • 1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
  • 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
  • 1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mexican
  • 1/4 teaspoon McCormick® Gourmet Collection Cumin, Ground
  • 1/4 teaspoon salt

Mole Beef

  • 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 ounce semi-sweet baking chocolate, broken in half
  • 12 (6 inch) corn tortillas


  • Mexican crema, crème fraîche or sour cream
  • Mexican queso fresco, queso añejo (Cotija) or feta cheese, crumbled
  • Chopped fresh cilantro
  • Toasted slivered almonds


  1. Mix all Spice Blend ingredients in small bowl. Set aside.
  2. For the Mole Beef, heat 1 tablespoon of the oil in 5-quart Dutch oven or saucepot on medium-high heat.
  3. Add 1/2 of the beef; brown on all sides.
  4. Repeat with remaining beef.
  5. Remove beef. Set aside.
  6. Heat 1 tablespoon of the oil in same Dutch oven on medium heat.
  7. Add onion; cook and stir for 3 minutes.
  8. Add water; stir to loosen browned bits in bottom of pan.
  9. Add beef, beef broth, tomato paste and Spice Blend; mix well. Bring to boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
  10. Stir in chocolate. Simmer, uncovered, 1 hour or until beef is tender and sauce has thickened, stirring occasionally.
  11. Brush both sides of tortillas lightly with remaining 1 tablespoon oil.
  12. Cook each tortilla in nonstick skillet on medium heat 1 minute per side or until tortilla is slightly crisp but still pliable.
  13. Drain on paper towels.
  14. Spoon about 1/4 cup Mole Beef into center of each tortilla.
  15. Top with desired garnishes.
  16. Fold and serve.

Yield: 6 (2 taco) servings | Prep: 20 min | Cook: 1 hr 45 min

For 1 serving Calories: 475 Sodium: 351mg Fat: 27g Carbohydrates: 32g Cholesterol: 85mg Fiber: 4g Protein: 26g

Recipe and photo used with permission from: McCormick