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12-Hour Mole Carne Asada Tacos

Author: Norr
Serves: 6-8

Delicious skirt steak is marinated in Bunches & Bunches Red Dried Chilaca Mole Sauce for delicious flavor-packed tacos.

Our 12-Hour Red Dried Chilaca Mole Marinade is packed with flavor and totally easy to use with our Bunches & Bunches brand products. We recommend letting your steak marinate for no longer than 12 hours. If you’re strapped for time, 2 to 3 hours is enough to give you a robust flavor profile. Ask your Zupan’s butcher for ouside skirt steak (rather than inside skirt steak) for these tacos. Then thinly slice the steak into ½-inch pieces to help it absorb more flavor from the marinade and cook quickly. Enjoy your tacos with chilled Cerveza Pacifico Clara Mexican Beer and of course a group of friends! 



  • 2 pounds outside skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths, ½-inch thick
  • 1 cup Bunches & Bunches Red Dried Chilaca Mole Sauce
  • ¾ cup Cerveza Pacifico Clara Mexican Beer
  • ½ cup Zupan’s freshly-squeezed orange juice
  • 6 medium cloves garlic, minced or pressed
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 3 tablespoons Zupan’s extra-virgin olive oil
  • 1 tablespoon soy sauce
  • ½ tablespoon fish sauce
  • 2 tablespoons coconut sugar
  • 1 teaspoon sea salt


  • 16 La Tortilla Factory small tortillas (2 packages)
  • 1-2 containers Zupan’s housemade guacamole
  • 12 ounces Queso Fresco (we love Don Froylan), crumbled
  • 8 ounces Cha Cha Cha Salsa Roja or salsa of choice
  • 8 ounces sour cream
  • Chopped fresh cilantro
  • Lime wedges
  • Aleppo chili flakes (optional)


  1. Allow the steak to sit at room temperature for 30 to 45 minutes. 
  2. In a medium bowl, whisk together the mole sauce, beer, orange juice, garlic, lime juice, olive oil, soy sauce, fish sauce, coconut sugar, and salt until smooth.  
  3. Pour marinade into a gallon-sized zip-top bag or glass container. Add the steak. Make sure steak is fully covered in the marinade. Cover or seal and refrigerate for up to 12 hours. 
  4. Remove steak from marinade, letting excess drip off. Discard marinade.  
  5. Heat a grill or cast iron skillet over medium heat. When hot, cook the steak, turning every minute or so, until charred and an instant-read thermometer inserted into the thickest part registers 140°F for medium, about 2-4 minutes per side. Transfer to a shallow bowl or platter, cover with foil, and rest 10 minutes. 
  6. Slice the steak into 1-inch pieces. Note: Keep all the juices, this is the good part! 
  7. Assemble and serve your tacos in tortillas with desired toppings. Store leftover carne asada in an airtight container for 3 days or freeze for 1 month.