In the last few years, I’ve become slightly obsessed with tacos. My favorite are from a restaurant round the corner from me called Empellon Taqueria. Just writing about them makes me want to run over there for a plate of their skirt steak tacos on which I like to pour their famous smoked cashew salsa. Their tacos inspired me to start experimenting at home. This taco recipe rivals any I’ve had at Empellon and if you find yourself with any Mole Beef leftover (unlikely), I discovered it also makes unbelievable Nachos.
Mole Beef Tacos by Bunches and Bunches
From Recipes from Many Kitchens
3 pounds (900g) organic beef chuck
1 onion, roughly chopped
Smoked Oaxacan Mole Sauce
Salt and pepper
Tacos and toppings:
12 small corn tortillas, wrapped in foil and warmed in the oven
1 avocado, cubed
queso fresco, crumbled
4 radishes, sliced paper thin
cilantro leaves for garnish
1) Preheat the oven to 350°F (180°C). Season the meat with salt and pepper.
2) In a large dutch oven, brown the meat on all sides over high heat, about 5 minutes per side.
3) Scatter the onion around the beef and cover with mole sauce and bring to a simmer.
4) Cover and braise in the oven until the meat is very tender, about 2-3 hours.
5) Just before you remove the meat from the oven, divide the tortillas in 2 stacks, wrap in foil and put in the oven.
6) Remove the meat to a chopping board or platter and shred with two forks. Return to the pot and stir the shredded beef with the cooked sauce.
7) I like to put the pot of beef in the middle of the table with the tortillas wrapped in a tea towel along with all the fixings and let everyone prepare their own tacos just the way they like them.