Brisket Chilli Mole Tacos

Brisket Chilli Mole Ingredients 1 tsp Ancho Chile powder 1/2 tsp 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 Method 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 […]

Read Article

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close