Autumn Beef Tacos

13 Oct Autumn Beef Tacos

Posted at 17:30h in Recipes by
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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.

Autumn Beef Tacos
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Autumn Beef Tacos

Recipe by markCourse: Recipes
Servings

3

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

500

kcal

Ingredients

  • THE MARINADE

  • 8 dried guajillo chiles

  • dried pasilla chiles (rehydrated and seeded)

  • 2 plum tomato, (blanched, peeled and seeded)

  • 1/2 cup onion, chopped

  • 3 tbsp corn of vegetable oil

  • 2 tbsp peanuts

  • 1 tbsp ground cinnamon

  • 1/8 ground allspice

  • 1/8 ground cloves

  • 2 tbsp raisins

  • 2 tbsp raw pumpkins seeds (pepitas)

  • 2 tbsp raw sesame seeds

  • 2 cups water

  • 1 tsp dried oregano

  • 1/8 tsp ground anise

  • 1/8 tsp ground cumin

  • 1 tsp dark cocao powder

  • THE BEEF

  • 3lbs beef chuck

  • 3 cups water

  • 1 tbsp vegetable oil

  • 3 cups marinade

  • THE TACOS

  • 1 1/2 lbs cooked beef (pulled seasoned with marinade)

  • 8 flour tortillas

  • 1 cup sliced onions & peppers

  • 1 tbsp vegetable oil

  • 2 tbsp chopped cilantro

Directions

  • THE MARINADE
  • 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
  • THE BEEF
  • 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
  • THE TACOS
  • 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

Notes

  • 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
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