Slow Cooked mole Tacos with Fresh Salsa Verde
Tender slow cooked pot roast tacos infused with rich mole sauce and smoky chipotles in adobo, then topped with fresh salsa verde for the perfect bite.
Servings 6 people
Calories 720kcal
Ingredients
Beef Tacos
- 2.5 Lbs Pot roast
- 1 Tbsp Beef tallow
- 2 Tbsp Mole paste
- 2 Tbsp Chipotles in adobo sauce
- 5 Sprigs Fresh thyme
- 1/2 - 1 Cup Mozzarella shredded
- 12 Whole Corn tortillas
Salsa Verde
- 8 - 10 Whole Tomatillos
- 1 Whole Yellow onion quartered
- 4 - 5 Cloves Garlic
- 1 Tbsp OIive oil
- 1 - 2 Cups Beef or chicken stock I used Brodo bone broth
Instructions
Salsa verde
- Begin by placing the tomatillos, onion and garlic on a bakig tray. Drizzle with olive oil.
- Place in a 400 degree oven for 20 - 30 minutes. You want to get some color on the vegetables. Let cool for 10 minutes.
- Add to a blender and pulse. You want the salsa to be somewhat chunky. Put in the fridge.
Beef tacos
- Begin by placing the pot raost in a cast iron skillet with the beef tallow. Add to the wood smoker (or oven, slow cooker or crock pot) and cook for a good couple of hours until fork tender.
- Let cool a little and then shred using two forks.
- Now add the shredded beef to a pot with the stock on low heat.
- Next, add the mole paste and the chipotles in adobe. Follow that with thyme.
- Simmer for 30 - 45 minutes.
- To assemble the dish, begin adding 2 corn tortillas to a skillet on medium heat.
- Next, add some of the beef followed by a small handful of cheese. Fold the tortilla over. Cook on each side for 2 minutes.
- Serve with the salsa verde on the side. Enjoy!
Notes
Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 720kcal | Carbohydrates: 30g | Protein: 55g | Fat: 40g