Roberto Espinosa makes a special taco.
The recipe is as follows:
Mole recipe, prepare the following ingredients and blend in blender:
Chiles boiled to soften, discard liquid:
Pasilla, 1.25 oz
Chipotle, 1 oz
Ancho, 2.25 oz
Arbol, .75 oz
Toast in dry pan:
Walnut, 2 oz
Cashew, 2 oz
Pecan, 2 oz
Sesame seeds, 2 oz
Pepitas, 2 oz
Cloves, 2 pieces
Char in saute pan with a little olive oil:
Garlic whole, 1 oz
Onion quarters, 1 lbs
Tomato quarters, .75 lbs
Char 2 corn tortillas over an open flame.
Chicken or Veggie broth, home made or store bought, 3 cups
Salt, around 1.5 Tablespoon or to taste
Blend all ingredients to form a smooth paste
Season with salt the night before or at least a couple of hours prior to seasoning with equal parts of chipotle pepper, chile de arbol, mexican chocolate and raw piloncillo sugar.
Sear the tender on 4 sides for 2 minutes and place in a 400 oven until a medium rare temp of around 137 - 138 degrees, let rest for 20 minutes.
Slice beef to your desired thickness and you are ready to make tacos...
Place sliced beef on a hot tortilla, add mole as a garnish, and top with crumbled queso fresco, sliced green onions, and toasted sesame seeds.