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Mole Beef Tacos

Mole Beef Tacos with Refried Beans and Pineapple-Radish Salsa

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Mole (pronounced "MOH-lay") is a traditional Mexican sauce that has a uniquely complex flavor due to its lengthy list of ingredients and long cook time. This week, we’re using mole paste to flavor browned beef, along with creamy refried beans, in this twist on tacos. To cut through the rich, meaty filling, we’re making a refreshingly sweet pineapple salsa with cilantro, lime, and thinly sliced radishes. You’ll want to eat these all summer long!

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    • Calories 1040
    • Protein 53g
    • Total Carb 95g
    • Total Fat 50g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • ground beef
      • 12 ounces
      • ground beef
    • yellow onion
      • 1
      • yellow onion
    • red radishes
      • 3 ounces
      • red radishes
    • cilantro
      • 1/8 ounce
      • cilantro
    • pineapple
      • 1 container
      • pineapple
    • lime
      • 1
      • lime
    • flour tortillas
      • 6
      • flour tortillas
    • mole paste
      • 2 tablespoons
      • mole paste
    • refried pinto beans
      • 1 can
      • refried pinto beans

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium ovenproof pan
    • aluminum foil
    • 8" medium pot

    Cooking Steps

    1. Cook beef

      Cook beef

      Preheat oven to 450°F. Pat beef dry with paper towel. Heat ½ tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a medium bowl, discarding excess fat. Wipe pan clean and reserve, off heat, for Step 3.

    2. Prepare ingredients

      Prepare ingredients

      While beef browns, rinse all produce. Peel onion and cut into small dice. Reserve 2 tablespoons diced onion for Step 6. Thinly slice radishes into rounds, then stack and thinly slice into matchsticks. Roughly chop cilantro leaves and stems. Drain pineapple and roughly chop. If you have a zester and want to infuse your salsa with even more flavor, zest up to whole lime, then halve. Stack tortillas and wrap in foil.

    3. Make mole

      Make mole

      Return pan from beef to medium-high heat. Add mole paste, ½ cup water, and ¼ teaspoon salt and whisk to combine, then bring to a boil over high heat. Remove pan from heat, then stir in beef to combine. Transfer pan to oven and bake until sauce is reduced and beef is crispy, 10-12 minutes. Rinse bowl from beef and wipe clean for Step 5.

    4. Warm tortillas and cook beans

      Warm tortillas and cook beans

      While mole beef bakes, place pouch with tortillas in oven to warm for 5-10 minutes. Meanwhile, heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add remaining onion (not reserved 2 tablespoons) and cook, stirring, until beginning to soften, 2-3 minutes. Reduce heat to medium and add refried beans; cook until beans are warmed through, 3-4 minutes more. Remove from heat. Season with ½ teaspoon salt and pepper as desired.

    5. Make salsa

      Make salsa

      While beans cook, to bowl from beef, add radishes, pineapple, lime zest (if using), juice of ½ lime, half of cilantro, 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Toss to combine. Use remaining lime to brighten a glass of water.

    6. Plate beef tacos

      Plate beef tacos

      Divide warmed tortillas between serving plates. Layer with a spoonful of refried beans, then mole beef. Finish with pineapple-radish salsa. Garnish with remaining cilantro and reserved diced onion (raw onion has a strong flavor, so only use as much as desired). Dig in!

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