Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
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

Description

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


Scale

Ingredients

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


Instructions

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.