This is such a great fall meal to share with friends and family. The mole sauce is rich, slightly sweet with a hint of spice which pairs beautifully with the cool, crisp pico de gallo! Best part? You can make this dish a day or two ahead of time!


  • Boneless chuck roast, about 3 pounds
  • 4 tablespoons vegetable oil
  • 4 medium carrots, washed and roughly chopped
  • 1 large onion, roughly chopped
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons ancho chili (or chipotle chili) powder
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground clove
  • ½ teaspoon allspice
  • 1 star anise
  • 1 cinnamon stick
  • ¼ cup unsweetened cocoa powder
  • 2/3 cup sugar ( 1/3 cup sugar now and 1/3 cup later)
  •  1 cup semi-sweet chocolate chips (½ cup now, ½ cup later)
  • 1 small can tomato paste
  • 1 large can diced tomatoes (28 oz)
  • 2-3 cups vegetable (or beef) stock

For tostadas:

  • 8-10 corn tortillas
  • Vegetable oil for frying
  • Sour cream, cilantro and lime wedges for serving
  • Shredded cabbage or lettuce
  • Shredded cheese
  • Avocado (optional)
  • Pico de Gallo (see recipe below)

 For the Pico de Gallo:

  • 4 roma tomatoes, diced
  • ½ medium red onion, diced
  • Juice of 1 lime
  • 1 ½ tablespoon chopped cilantro
  • Salt to taste


  1. Preheat oven to “Roast” mode 300°
  2.  In a large Dutch oven, over medium high heat, heat 2 tablespoons of oil. Remove beef chuck roast from packaging, pat dry with paper towels and season liberally with salt and pepper.
  3. Once the oil is hot, sear beef on all sides, about 10 minutes total. Remove and set aside
  4. Add remaining 2 tablespoons of oil and add onion and carrots. Saute for 3 minutes
  5. Add all spices, ½ cup chocolate chips and 1/3 cup of the sugar.
  6. Saute, stirring until aromatic, about 3 more minutes.
  7. Add tomato paste and cook 1-2 more minutes
  8. Slowly add the diced tomatoes. Add ½ cup chocolate chips and ¾ of the stock.
  9. Stir until combined.
  10. Add beef back in and cover. Place in the oven, on the center rack, and bake for 3-4 hours until beef is fork tender and falling apart. Remove from the oven and allow to cool slightly. (this can be done a day or two in advance)
  11.  To make Pico de Gallo; combine all ingredients and season to taste! (You can make this the day before and store in the refrigerator.)
  12.  Meanwhile, heat about an inch of oil and a deep frying pan over medium-high heat.
  13. When oil it hot (350°-375°), fry tortillas. (You may have to sacrifice a tortilla or two until you achieve the perfect crispness, we call those “Scooby snacks” here at Clarke!). Fry tortillas, one at a time on each side for 30 seconds until crisp. If the oil is too hot the tortillas will brown almost immediately or even burn, turn down your heat and wait a minute or two until attempting another one. The oil is too cool if your tortilla does not bubble instantly or just sinks to the bottom of the pan, this will make your tortillas soggy. When the oil is ready, your tortilla should float to the surface immediately and you should see tiny bubbles forming. When done, removed and place on a paper towel to absorb excess oil. (***Please note: frying your tortillas are an optional step, you can absolutely serve this as a taco on a soft tortilla!)
  14. Remove beef, and shred with 2 forks or your hands (if cool enough to handle!)
  15. Add remaining chocolate chips and sugar to the sauce and more of the stock if the sauce seems very thick.
  16.  Now it’s time to build your tostada! Layer your beef and sauce onto a tortilla and top with Pico de Gallo and your favorite toppings! Enjoy!