You are currently viewing Tacos de Res en Mole (Beef Tacos & Mole)

Tacos de Res en Mole (Beef Tacos & Mole)

Tacos de Res en Mole offer a scrumptious fusion of tender beef and rich mole sauce. Perfect for those who love the complexity of mole but want to explore beyond the classic chicken pairing, these tacos provide a hearty and flavorful dining experience.

Key Takeaways

  • Who This Meal Appeals To: Lovers of traditional Mexican cuisine, beef enthusiasts, and anyone interested in a unique taco filling.
  • Estimated Duration: Prep time: 20 minutes, Cooking time: 60 minutes.
  • Nutrition Facts: Approximately 350-400 calories per serving, rich in protein, iron, and B vitamins.

About this Recipe

Tacos de Res en Mole showcase beef, usually a stew cut, that is cooked until tender and then simmered in a mole sauce. The sauce, traditionally made with a blend of chilies, spices, and chocolate, complements the beef’s richness, creating a filling that’s bursting with flavor.

Equipment Required

  • Large pot or Dutch oven for cooking beef
  • Blender for making mole sauce
  • Mixing bowls
  • Cutting board
  • Knife
  • Measuring spoons and cups


  • Corn tortillas: 12 pieces
  • Beef (stew cut or chuck): 1.5 lbs, cut into small pieces
  • For the mole sauce:
  • Dried chilies (ancho, pasilla, or guajillo): 4-5, stemmed and seeded
  • Chocolate: 1 oz
  • Almonds: 1/4 cup
  • Tomatoes: 2 medium, chopped
  • Garlic cloves: 2
  • Cinnamon: 1 teaspoon
  • Chicken or beef broth: 2 cups
  • Salt: 1 teaspoon
  • Optional garnishes: diced onions, chopped cilantro, lime wedges


  1. Prepare Mole Sauce: Toast the dried chilies in a dry skillet until fragrant. Soak them in hot water for 15 minutes. In a blender, combine the softened chilies, chocolate, almonds, tomatoes, garlic, cinnamon, and 1 cup of broth. Blend until smooth.
  2. Cook Beef: In a large pot, add the beef and enough water to cover. Bring to a boil, then reduce heat and simmer until the beef is tender, about 30-40 minutes.
  3. Combine with Mole: Drain the beef and return it to the pot. Add the blended mole sauce, remaining broth, and salt. Simmer for an additional 20 minutes, allowing the flavors to meld.
  4. Warm Tortillas: While the beef is simmering, warm the corn tortillas on a griddle or skillet until they become pliable.
  5. Assemble Tacos: Spoon the beef mole mixture onto each tortilla.
  6. Garnish and Serve: Add optional garnishes like diced onions, chopped cilantro, or a squeeze of lime.

Side Dishes

  • Mexican rice with a touch of saffron
  • Refried beans
  • Sliced avocado or guacamole

Storage Options

  • Store leftover beef mole in an airtight container in the fridge for up to 3-4 days.
  • Reheat gently on the stove before assembling new tacos.

Ingredient Substitutes

  • Chicken or turkey can be used in place of beef for a lighter option.
  • Peanut butter can replace almonds for a different nutty element in the mole.

Alternatives to this Meal

  • Tacos de Pollo en Mole Verde: Tacos featuring chicken in a green mole sauce made with tomatillos and green chilies.
  • Tacos de Carnitas: Tacos filled with slow-cooked, shredded pork.

For help finding your ideal taco, please consider taking a look at this comprehensive beef taco guide. From here you will be able to identify which tacos suit your needs most.


Tacos de Res en Mole offer a rich and complex flavor experience, combining the hearty texture of beef with the aromatic and multi-layered mole sauce. These tacos are perfect for those looking to venture beyond the usual taco fillings and experience the deep, traditional flavors of Mexican cuisine. Happy cooking!