Lamb Mole Tacos
Simple grass fed lamb with a rich mole sauce made with chilis, chocolate, nuts seeds, oregano and cinnamon.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Lamb, Mexican Food, Tacos
Servings: 8 servings
Calories: 508kcal
Cost: 20
1 Tortilla press
1 Cast iron skillet
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
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.
- 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.
Serving: 4oz | Calories: 508kcal | Carbohydrates: 12g | Protein: 28g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 97mg | Potassium: 594mg | Fiber: 6g | Sugar: 1g | Vitamin A: 933IU | Vitamin C: 18mg | Calcium: 230mg | Iron: 8mg