Brisket Chilli Mole Tacos

  • Serves: 6

Brisket Chilli Mole


1 tsp Ancho Chile powder

1/2 tspĀ Chipotle Chile powder

1/2 tsp puree garlic

1/2 tsp dried Mexican oregano

1/4 tsp cumin

1/4 tsp salt

2 tbsp vegetable oil, divided

1kg beef brisket, well-trimmed, cut into 3/4-inch cubes

100g diced onion

400ml Simply Roast Beef Stock

50g tomato paste

25g 70% dark chocolate


  • Mix all the dry ingredients in small bowl and add the diced brisket. Place in the fridge overnight or for 2 hours.
  • Heat 1 tablespoon of the oil in an oven proof dish on medium-high heat. Add 1/2 of the beef, brown on all sides. Repeat with remaining beef. Remove beef. Set aside.
  • Heat 1 tablespoon of the oil in same ovenproof dish on medium heat. Add the onion and garlic cook continuously stirring for 2 minutes.
  • Add the roast beef stock, stir to loosen browned bits in bottom of pan, add the tomato paste and beef.
  • Bring to boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Stir in the dark chocolate. Place the lid on and put in the oven for 1 hour. Remove the lid and cook for a further 1 hour or until beef is tender and sauce has thickened, stirring occasionally.


Red Onion Pickle


300ml cider vinegar

3 tbsp golden caster sugar

1tbsp sea salt flakes

6 black peppercorns

6Ā coriander seeds

1Ā star anise

1 bay leaf

3 small red onions, sliced into rings


  • Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer.
  • After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
  • Pack the onion rings into a 500g sterilised jar Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs.


To Garnish

12 hard shell corn tortillas

Feta cheese crumbled

Handful of chopped fresh coriander

BBQ charred quarters of limes



Heat hard-shell tacos in the oven @ 180Ā°C for 3 minutes. Crumble the feta. Spoon some Brisket Chilli Mole into the centre of each taco. Top with pickled onion and crumbled feta finish with a squeeze of lime.