Add this easy to make, flavorful, and versatile Mole Taco Meat recipe to your cooking repertoire. It’s perfect for Taco Tuesday, used with tortillas, some grated cheese, salsa, IPA Guacamole, sour cream (or Mole Infused Sour Cream) and some shredded lettuce. This Mole Taco Meat can also be used in burritos, quesadillas, or even as a chili relleno filling, mixing with some grated cheeses.
This recipe incorporates beer via a new hot sauce, Nor Cal Mole, which uses Oatmeal Stout from Anderson Valley Brewing Company as a base for building flavor. Imagine an ingredient that easily adds distinctive, historical, and multifaceted flavors. The hot sauce uses the hottest chili in the world, the Carolina Reaper, which is cooled off with habanero, poblano, and ancho chilies. Orange, tangerine, lime, and calamansi juices round out the acid, along with malt vinegar, stout malt syrup, and mole-inspired spices. Ultimately, this Eat Beer Hot Sauce – Nor Cal Mole acts as a seasoning, increasing the heat and boosting Mexican umami in each dish its used in.
In a large skillet or Dutch oven over medium heat, add the oil and onions. Stir frequently for 10 minutes, until the onions are fully transparent and start to turn brown. Add the salt and ground lamb (or other meat). Brown the meat, using a spatula to break it apart. When it has fully separated and browned, about 10 minutes, add the garlic and sauté for another minute.
Deglaze with Oatmeal Stout and add in the canned tomatoes. Stir well to incorporate all the ingredients, then simmer for approximately 10 minutes.
The meat is finished when the liquid has evaporated. Taste and adjust the seasoning, adding more hot sauce or salt if needed.
This Mole Taco Meat can be used for tacos, burritos, quesadillas, or as a chili relleno filling. Top with diced tomatoes, white onions, grated cheeses, sour cream, garlic rice, refried black beans, or anything else that sounds delicious to you. See below for more recipes ideas.