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Red mole beef tacos served with charred red pepper crema and slaw

Red Mole Braised Beef Tacos with Charred Red Pepper Crèma & Slaw

  • Author: Carol Green
  • Prep Time: 40
  • Cook Time: 90
  • Total Time: 2 hours 10 minutes
  • Yield: 12 1x


Tender beef slow simmered in a rich complex Mole sauce, with chocolate and featuring the Savory Spice Mole blend, simply delicious!



Red Mole Beef:

4          Lbs. Grass-fed Chuck Roast

2          Tbsp. Savory Spice Shop Mole Seasoning

1          Tbsp. Savory Spice Store Mexican Cocoa Blend

2          Tbsp. Tomato Paste

4          cups Beef Broth

½         cup White Wine

Salt, to taste

1          Tbsp. Coconut Oil or Ghee

Jicama, Beet & Bok Choy Slaw

2          cups Jicama, shredded

3          cups Bok Choy, shredded

1          cup Red Beet, shredded

4          red Radishes, shredded

2          Limes, juiced and zested

1          Tbsp. Apple Cider Vinegar

2          Tbsp. Olive Oil

1          tsp. Salt

½         tsp. Mexican Spice

Charred Red Pepper Crèma

2          large Red Bell Peppers

1          cup raw Cashews

½         tsp. Salt

½         tsp. Mexican spice


Prepare the beef:

  • Preheat oven to 325 F
  • Heat a large Dutch oven over medium heat, add the fat and sear the beef on all sides, until well browned, at least 15 minutes.
  • Add the broth, wine, tomato and spices, place lid on and place in the oven for 2 to 3 hours.
  • Every hour or so, turn and baste the meat.
  • Remove from the oven when fork tender, allow to cool.
  • Shred the meat finely, and combine with the reserved juices.

Prepare the cashew crema:

  • Soak cashews in filtered water for 4 to 6 hours. Rinse well and place in high speed blender with enough water to cover, blend to smooth paste.
  • Hold bell peppers over an open flame until charred, place in a bag for 10 minutes to loosen the skins, remove skins and seeds.
  • Add peppers and rest of ingredients, and process until smooth.
  • Check for seasoning
  • Toss together the slaw ingredients, taste for seasoning

To Serve:

  • Serve with warm tortillas and crumbled Queso Fresco if desired.