Lamb Mole Tacos
Richly spiced with a depth of flavor you won’t get anywhere else, our Lamb Mole Tacos take some time to make but are delicious. Often referred to as the national dish of Mexico, mole originated in the Central Valley region of southern Mexico, Oaxaca. Moles come in various flavors and ingredients, with chili peppers as the common factor. Other common ingredients are nuts, seeds, cilantro, plantains, garlic onions, cinnamon, and often dark chocolate.
How to Make Lamb Mole
Traditional seasoning for mole includes the anise-tasting herb hoja santa, meaning sacred leaf. It is an aromatic herb with a heart shaped leaf. If not available, lightly toast finely ground avocado leaves, epazote leaves, or the herb can be omitted. Mole may be served on tortillas or in a bowl with rice. Either lamb or goat stew meat can be used in this recipe.
The most important step is toasting the ingredients before pureeing into the sauce. Once the ingredients are toasted, you puree them and use them as a sauce.
Chef’s note: We’ve made the mole the traditional way with the molcajete (mortar and pestle) here, but it’s a lot of work. Feel free to use a high-speed blender or a food processor to make the mole. Chef Makes his own tortillas too, but it’s fine to use freshly made flour or corn tortillas.
This recipe is by chef Ben Spangler. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
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More Mexican Goat and Lamb Recipes
Lamb Mole Tacos
Equipment
- 1 Tortilla press
- 1 Cast iron skillet
Ingredients
Lamb
- 2 lbs Lamb Stew Meat Optional Goat Stew Meat can be substituted.
- 1 oz Cilantro
- 1 oz Fresno chilies fresh
- Fresh corn tortillas, for serving (see recipe or use your favorite brand)
Mole Sauce
- 1 oz Hoja Santa leaf optional
- ½ teaspoon Allspice
- ½ teaspoon Star anise
- ½ teaspoon Nutmeg
- ½ teaspoon Clove
- ½ teaspoon Cinnamon
- 2 Heirloom tomato small
- 2 oz Plantain in skin
- 7 garlic cloves unpeeled
- ½ Onion diced small
- 1 Prune
- 8 Golden raisins
- 1 Tablespoon Sesame seeds
- 2 Tablespoon Cashews chopped
- 2 oz Oregano
- 2 oz Thyme
- 1 ea Dried chipotle chili stem and seeds removed
- 5 ea Dried puya chilis stem and seeds removed
- 3 ea Dried ancho chilies stem and seeds removed
- 1 teaspoon Grapeseed oil
- ½ oz Dark chocolate, unsweetened grated or coarsely chopped
Instructions
- In a cast iron skillet over medium high heat, toast the chilies until aromatic, about 20 seconds per side. Add to a bowl with 1 oz of water to help soften them
- Toast the garlic in its skin until softened and browned.
- Toast spices and Hoja Santa leaves then add to chilies.
- Toast spices, plantain, cashews, prunes, raisins and tomatoes. Allow tomatoes to slightly blackened. Reserve.
- Toast sesame seeds until deep brown. Reserve
- Mash spices in mortar. Once ground add chilies and Hoja Santa leaves, then mash to a paste.
- Add 3 Tablespoons diced onions, herbs, cashews, and plantain. Mash until combined.
- Add toasted tomatoes, garlic, raisins, and prunes.
- Once combined into a paste begin to cook on stove top for 15-20 minutes. Stir constantly to prevent burning, adding water if necessary to prevent drying out.
- While still hot, stir in the chocolate until melted and reserve. Season with salt to taste.
Finish and Serve
- Season lamb meat with salt and pepper and sear with hot cast iron using grape seed oil and medium heat. Sear on both sides and reserve.
- Spread mole on tacos with a few chunks of lamb. Garnish with Fresno chilies and cilantro.
Video
Notes
- Lamb stew meat is used here but goat will work too.
- Chef Ben makes his own tortillas but it's fine to use packaged corn tortillas, toast them lightly before serving.
- Another idea is to make lamb shanks in mole sauce. Make the same sauce as directed, using it to cook lamb shanks in the oven until soft.
Nutrition