Winter Mole Beef Tacos


I’ll be honest, when I first made this recipe from Nom Nom Paleo, tacos was not where I was going. She advertised it more as a chili, but I felt like the money was in the tenderness of this meat. After making the recipe and smelling all the delicious spices and smokiness of the dish, I immediately went out to get corn tortillas and some scallions and radishes to round out this recipe. The acidity and brightness of the vegetables pairs nicely with the dark smoky flavor of the meat, while still keeping it rich enough to be more of a “winter” dish rather than a summer one. This is an easy crowd pleaser.

Mole Beef Tacos
Serves 8-10

  • Mole Chuck Roast (see below)

  • 1 red cabbage, sliced thinly

  • 1 large yellow or green apple, julienned

  • 1-2 tablespoons extra virgin olive oil

  • 2 tablespoons high quality white vinegar

  • sea salt, to taste

  • pepper, to taste

  • 1 bunch radishes, julienned

  • 1 bunch scallions, diced

  • small corn tortillas

  • guacamole (optional topping)

  • finely grated parmesan (optional topping)

To make these tacos, I made two varieties:

Variety 1: Cabbage & Apple. Toss cabbage and apple in olive oil until completely covered and slightly oily to touch. Dry cabbage=really unappetizing. I generally add one tablespoon at a time, toss with my hands and rub it into the cabbage, and then add more if needed by drizzling it in. Add in vinegar and season with sea salt and pepper. When assembling these, I put the cabbage and apple on the bottom and then the meat on top.

Variety 2: Scallions & Radishes. I don’t do anything to these toppings except season with salt and pepper. I think the guacamole and parmesan go really well with these toppings. When assembling these, I put the meat on the bottom and then the scallions, radishes, guacamole, & parmesan on top.

To assemble these tacos, I kept the meat mostly in tact- I very lightly shredded it, but not as much as I often do for shredded beef. If making these as leftovers, heat the beef in the microwave, as well as the corn tortillas. Everything else should be served at room temperature.

Smoky Mole Chuck Roast
Adapted From Nom Nom Paleo

  • 4 pounds chuck roast, cut into 2-inch cubes

  • 1 teaspoons sea salt

  • 1 onion, diced

  • 2 tablespoons tomato paste

  • 3 tablespoons ancho chili powder

  • 1 tablespoon cumin

  • 1 tablespoon oregano

  • 2 tablespoon smoked paprika

  • 1 cup chicken broth

  • 2 tablespoons unsweetened chocolate, shaved

  • 2 teaspoons minced garlic

  • juice of 1 lime

Toss beef chuck in a teaspoon of sea salt and set aside. I know this might seem odd, but this helps the meat tenderize.

Saute onions in instant pot in some olive oil. Combine the tomato paste, all the spices, and the broth and mix well. Add in chocolate shavings and mix. Add to onions and stir well, sautéing for about a minute.

Add in beef and lime juice and cook under high pressure for 35 minutes. Let pressure release naturally.

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