Braised Mole Beef Tacos

Inspired by real life events.

 We went to this awesome restaurant way back when Fleet's parents were visiting us in Austin. Austin has really good tacos. Like really good. I mean, I didn't even really think about tacos before I moved here. But these tacos were especially good. After I had those tacos, I was thinking to myself, why can't I make tacos like this at home? 

And the quest began. 

Recipe From Adventures In Cooking. 

Spice Blend

1 tablespoon Ancho Chile Pepper
1/2 teaspoon Chipotle Chile Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Oregano Leaves
1/4 teaspoon Ground Cumin (Actually I used much more)
1/4 teaspoon Salt

Mole Beef Tacos

3 tablespoons olive oil
2 lbs boneless beef chuck- cut into 3/4 inch cubes
1/2 cup chopped shallot
1/2 cup water
1 cup beef stock
1/3 cup tomato paste
1 oz semi-sweet baker's chocolate
 

Garnish:
Your Choice of Tortillas :) 
Cojita Cheese 
Cilantro

Instructions:

Mix together the spice blend and set aside. 
For the Mole, heat 1 tbsp of the olive oil over medium heat in a large sauce pan and lightly brown the beef on all sides. Remove beef from the pan and set aside. 

Add another tablespoon of oil to the pan and add the shallot. Cook until slightly softened about 3 minutes. Add the water to combine. Then, add the beef, beef stock, tomato paste, and the spice blend.  Bring to a boil and then reduce the heat to a simmer (covered) for 30 min. Add the chocolate and combine until completely melted. Allow the mixture to simmer uncovered until the meat is cooked and the sauce is thickened. 

I had three epiphanies about how to make amazing tacos. 
1. Fresh Ingredients. 
2. Presentation. (It makes food taste better.)
3.  Cotija cheese. (it was the first time I actually used Mexican cheese on tacos and it makes a difference!)