Meat Tacos with Mole Sauce

If you're short on time, you can braise the meat in the mole sauce for just 10 minutes—it will be great. But refrigerating the braised meat for 2 to 3 days will allow the dish's complex flavors to meld.


Slideshow: Fast Pork Recipes


  • Total Time:
  • Servings: 4

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  • 1/3 cup prepared mole rojo (red) or mole negro (black) (3 ounces)
  • 2 cups low-sodium chicken broth
  • 3 cups shredded roast pork or chicken (about 1 pound)
  • Twelve 8-inch corn tortillas
  • 1 cup shredded Monterey Jack (4 ounces)
  • Chopped cilantro, sliced scallions and lime wedges, for serving (optional)

How to make this recipe

  1. In a medium saucepan, whisk the <em>mole</em> into the broth and bring to a boil. Add the pork and simmer over moderately low heat for 10 minutes. Keep warm.

  2. Wrap tortillas in a clean kitchen towel. Warm them in a microwave at high power for 2 minutes, or until hot and pliable.

  3. Lay 4 tortillas on a work surface; keep the rest covered with the towel. Fill each tortilla with a few tablespoons of the meat. Roll up the tortillas into tight cylinders and transfer to a platter. Repeat with the remaining tortillas and meat. Spoon about 3/4 cup of the <em>mole</em> sauce on top. Garnish with the cheese, cilantro, scallions and lime wedges, then serve with the remaining <em>mole</em> sauce.

Contributed By Photo © Deirdre Rooney Published March 2005

467959 recipes/meat-tacos-mole-sauce 2013-12-06T23:37:04+00:00 Melissa Guerra spring|winter|flavor-of-the-month|braising|game-day|mexican|4|fast|weeknight-dinner|lunch march-2005,Melissa Guerra,pork tacos,chicken tacos,fast tacos,mole sauce,braised meat recipes,meat-tacos-mole-sauce 467959

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