04 Oct Autumn Beef Tacos
Autumn Beef TACOS
They say there’s never a bad time for tacos. Well this recipe is the perfect autumn twist you’ve been waiting for, incorporating the bold and spicy flavors from classic mole sauce!
Before we get into the recipe, a few notes on the ingredients. Most supermarkets have a Latino or Mexican section where you should be able to find some of these ingredients. Don’t be afraid of the dried chilies. They are easy to work with and have amazing flavor that you will want to add to everything…I promise.
8 each dried guajillo chiles (rehydrated and seeded)
8 each dried pasilla chiles (rehydrated and seeded)
2 each plum tomato, (blanched, peeled and seeded)
½ cup onion, chopped
3 each garlic cloves
3 tablespoons corn or vegetable oil,
2 tablespoons peanuts
1 tablespoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
2 tablespoons raisins
2 tablespoons raw pumpkin seeds (pepitas)
2 tablespoons raw sesame seeds
2 cup water
1 teaspoon dried oregano
⅛ teaspoon ground anise
⅛ teaspoon ground cumin
1 teaspoon dark cocao powder
2 tablespoons sugar
2 tablespoon salt
- Break the top off of the chilies and with a scissor cut them open, removing the seeds. Set aside.
- In a small pot bring 1 cup of water to a boil. Add the tomatoes. Let boil for 2-3 minutes or until tomato skin begins to peel. Remove tomatoes from water, cut in half, and discard peel and seeds.
- Return water to heat and add the chilies, raisins, pumpkin seed and sesame. Bring to a boil for 3 minutes. Remove pot from heat.
- Add the mixture from the pot (including water), and all other ingredients to a food processor and puree
3 lbs beef chuck
3 cups water
1 tablespoon vegetable oil
3 cups marinade
- Place 3lbs of beef (chuck or any other beef suitable for stewing) in a bowl and spoon enough of the marinade over it to coat. Wrap and place in refrigerator to marinate for 1 hour.
- Preheat oven to 350°
- In a hot, non-stick sauté pan add 1 tablespoon of oil and sear beef. Cook 2-4 minutes per side until browned. Place beef in a baking pan and add 3 cups of water
- Cover pan with foil and place in oven. Cook 2-3 hours checking regularly to make sure beef does not dry out. Add water as needed. Remove from oven when beef is fork tender and can be pulled apart.
- Open foil and let beef cool for 5 minutes. Pour off excess water and pull beef apart.
- Spoon a few tablespoons of marinade over cooked beef.
1 ½ lbs cooked beef (pulled seasoned with marinade)
8 each flour tortillas
1 cup sliced onions & peppers
1 tablespoon vegetable oil
2 tablespoons cilantro, chopped
- In a hot sauté pan add oil, peppers and onions and cook for 2-3 minutes. Set aside.
- In the same pan lightly toast tortillas on both sides.
- Spoon in beef and top with peppers, onions and cilantro
That’s it! Enjoy these tacos with your favorite hot sauce or salsa.
A few tips:
- Mix some marinade half and half with mayonnaise to make a great drizzle
- Make a double batch of the marinade and freeze it for a quick meal next time
- Try this marinade on grilled chicken