While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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.
1 tablespoon McCormick Gourmet™ Chile Pepper, Ancho
1/2 teaspoon McCormick Gourmet™ Chile Pepper, Chipotle
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Oregano, Mexican
1/4 teaspoon McCormick Gourmet™ Cumin, Ground
1/4 teaspoon salt
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 Kitchen Basics® Original Beef Stock
1/3 cup tomato paste
1 ounce semi-sweet baking chocolate, broken in half
12 corn tortillas, 6-inch
Mexican queso fresco, crumbled
Chopped fresh cilantro
Toasted slivered almonds
Mix all Spice Blend ingredients in small bowl. Set aside.
For the Mole Beef, 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.
Heat 1 tablespoon of the oil in same Dutch oven on medium heat. Add onion; cook and stir 3 minutes. Add water; stir to loosen browned bits in bottom of pan. Add beef, beef stock, tomato paste and Spice Blend; 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.
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 Mole Beef into center of each tortilla. Top with desired garnishes. Fold and serve.
(Amount per serving)
Was this helpful?