The Dos Santos Carrot Mole Taco: A Signature Mole Taco

The Story Behind The Carrot Mole Taco

Our Carrot Mole Taco has been a staple at Dos Santos for over 6 years. As a mole taco that showcases the depth of our kitchen, it has become a seasonal favorite that we feature every December as the cold season sets in. As with most of our specials, we have taken a classic idea and innovated it to fit our concept and food style. When most people think of mole, they envision the Mexican classic of a dark Oaxacan-style Mole Negro served over a tender chicken leg topped with white sesame seeds. 

The Heart of a Mole Taco and Its Origins

This is without a doubt the most popular and renowned version. However, the truth is, when it comes to moles, there are seven traditional mole sauces in Mexican cuisine. These seven moles are Rojo, Coloradito, Amarillo, Verde, Negro, Chichilo, and Manchamantel. All these moles get their names from the color they produce or their main ingredients. As a Mexican restaurant inspired by regional traditions, we love sharing this variety with our guests.

The word mole comes from ancient Indigenous Mexican civilizations and refers to a mix or sauce that was traditionally made in a molcajete. While Oaxaca and Puebla claim to be the birth states of mole, moles can be found throughout Mexico. Most moles are somewhat thick sauces made from combinations of chiles, nuts, fruits, and strong spices like allspice, cumin, black pepper, cinnamon, and star anise. Mole sauces are complex because they generally include a high number of ingredients that must be combined in specific ratios to create harmonious balance. Many ingredients are cooked, fried, toasted, charred, or burnt individually and then combined, ground, and simmered to achieve the desired result. This deep technique is at the core of any true taco recipe that honors tradition.

Carrot Preparation and Flavor Development

For our Carrot Mole Taco, we source young carrots in an assortment of colors: orange, yellow, red, and purple. After thoroughly trimming, portioning, and washing our carrots, we toss them in a mixture of extra virgin olive oil, garlic, thyme, and salt and roast them at a high temperature. Roasting at a high temperature allows us to quickly cook the carrots while creating caramelization from the natural sugars and developing light charring to deepen the flavor. When done right, the carrots are sweet and savory with a slight char, offering a tender bite with a hint of resistance. This preparation has become a favorite among guests who visit Dos Santos Tacos for seasonal dishes.

Building the Mole: A Deep and Complex Sauce

For our mole, we replicate an Oaxacan Mole Negro with key ingredients such as dried chiles (Guajillo, Ancho, Chipotle), raisins, cashews, sesame seeds, pepitas, tomatoes, tomatillos, tortillas, garlic, Mexican chocolate, and a wide array of spices and aromatics. This mole contains 26 ingredients and takes several hours to prepare. The sauce delivers warm, layered spices with balanced notes of char, sweetness, heat, and nuttiness that pair incredibly well with the roasted carrots. This depth makes it a standout taco recipe and a proud representation of an authentic Oaxacan mole.

Finishing Touches: Crema, Crunch, and Freshness

The Cilantro Crema we feature this year is a combination of our salsa verde with crema, cilantro, serrano peppers, and cumin. The intention is to add acidity and freshness to complement and balance the intense mole flavor.

Presentation and Plating: Crafting the Final Bite

To present this dish, we warm a corn tortilla and place a teaspoon of Sikil Pak as the base. The carrots are reheated in a sauté pan with a touch of oil and a splash of water. Once heated through, we add 1.5 ounces of mole and turn off the heat while tossing the carrots to coat. It is essential that the mole does not boil for more than a second or two, as excessive heating will cause the sauce to separate and alter the flavor. Once coated, the carrots are placed over the Sikil Pak, followed by a drizzle of the Cilantro Crema, a sprinkle of sesame seeds and pepitas to reinforce nuttiness and provide desirable texture, and finally a cilantro sprig for color and freshness. This dish remains one of the most sought-after items for guests of our Mexican restaurant and a highlight among Dos Santos Tacos seasonal creations.

When it is all said and done, one bite of the Carrot Mole Taco incorporates more than 45 ingredients and hours of preparation to create what we believe is a delicious bite that reflects the essence of Mexican cuisine and honors the traditions behind every great taco recipe.

Try the Carrot Mole Taco at Dos Santos Before It's Gone!

Our Carrot Mole Taco is available for a limited time each December. We invite you to come in and experience the layers of flavor, tradition, and technique that make this dish so special. Try it before it is gone for the season and enjoy one of the most unique mole taco offerings we create each year.