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Braised Beef TacosMole sauce is prepared with dried chile peppers and chocolate. Photo courtesy of McCormick & Company.

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April 2008

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Braised Beef Tacos

With Mole Sauce

Ingredients

  • 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)

Garnishes

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

Preparation

  1. 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.
  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. 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 © copyright 2005- 2014 Lifestyle Direct, Inc. All rights reserved. 

 



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