Ground Beef Con Mole Tacos Recipes
GROUND BEEF CON MOLE TACOS
I got this recipe from a Better Homes and Garden magazine all on Mexican food. I have made this recipe a few times now for a variety of people and everybody LOVES it! It's awesome and a must try! The recipe calls for hominy, and I always forget to buy it so I throw some corn in the mixture and it's good and adds a little color. It looks a little intimidating because of the number of ingredients but takes 35 minutes total to prep and cook and well worth every minute of it!
Provided by Hollybear76
Categories Meat
Time 35m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 20
Steps:
- In a large skillet, cook beef until browned. Remove beef from skillet, drain, and keep warm.
- In same skillet, healt oil over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in sweet pepper, onion, and 1/2 tsp salt for about 5 minutes or until onions and peppers are softened.
- Reduce heat to medium; stir in chocolate, sesame seeds, chili powder, paprika, oregano, cumin, cinnamon and cayenne pepper. Cook and stir 1-2 minutes or until spices are fragrant (be careful not to burn mixture).
- Remove skillet from heat. Stir in Sherry. Return skillet to heat. Add ground beef, the tomato sauce, hominy, & olives. Cook and stir until mixture is combined and thickened. Stir in cilantro. Season to taste with additional salt.
Nutrition Facts : Calories 242, Fat 15.2, SaturatedFat 5, Cholesterol 38.6, Sodium 270.1, Carbohydrate 8.8, Fiber 2.7, Sugar 2.2, Protein 12.5
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- Mix together all the spice blend ingredients in a small bowl and then set it aside. To prepare the mole, heat 1 tablespoon of the olive oil over medium heat in a large sauce pot and lightly brown half the beef on all sides. Remove the beef from the pan and set it aside. Repeat with the remaining half of the beef.
- Add another tablespoon of oil to the pan and then add the onion. Cook until slightly softened, about 3 minutes. Add the water and stir, then add the beef, beef stock, tomato paste, and the spice blend and stir until combined. Bring the mixture to a boil, then reduce the heat to low and allow to simmer, covered, for 30 minutes, stirring occasionally. Add the chocolate and stir until it is completely melted, then allow the mixture to simmer, this time uncovered, for about an hour or until the beef becomes tender and the sauce has thickened.
- Towards the end of cooking, lightly brush each tortilla with the remaining tablespoon of olive oil. Cook each tortilla on a skillet over medium heat for about 1 minute on each side, or until the tortilla is hot but pliable. Set each tortilla on a plate lined with paper towels as it's done cooking. Spread about 1/4 cup of mole in the center of each tortilla and top with a light sprinkle of the queso fresco and cilantro. Fold and serve immediately.
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