Chef’d – Pork Mole Street Tacos with Radish Shallot Salsa and Cotija Cheese

Chef’d – Pork Mole Street Tacos with Radish Shallot Salsa and Cotija Cheese


I love Mexican cuisine!  I can eat it all day everyday. So, I’ve decided to explore some of the recipes and ingredients from Chef’d, the meal kit delivery service. My first try is their Pork Mole Street Tacos. The recipe is from Frontera and here is their pitch for it:

Tacos just might be Mexico’s favorite street food. They are fuss-free, easy, and something you can devour with your hands.  Our recipe brings Mexico’s flavor into your kitchen.  Here a tender pork loin is simmered with Frontera red Chile mole sauce and then topped with a radish shallot salsa and tangy cotija cheese. 

Here is the recipe for you to try. My family loved it. It has yummy, bold and spicy flavor, and is different from other pork taco recipes I’ve tried. Enjoy!

Pork Mole Street Tacos. Recipe from Frontera.

Cook Time: 45 minutes
Skill Level: Easy Breezy; Spice Level: Mild


If you want to make this dish, you’ll need the items below.
Included in the Chef’d box (serves 4):

  1. 8 radishes
  2. 2shallots
  3. 2 jalapeno peppers
  4. 1/2oz fresh cilantro
  5. 2 limes
  6. 2 pork loins
  7. 1 packet Frontera Classic Red Mole Skillet Sauce
  8. 2 Avocados
  9. 12 flour tortillas
  10. 1oz. Cotija cheese

Not included in the Chef’d box:
Olive oil
black pepper
medium bowl
large saute pan
small saute pan


Step-by-Step Directions

Make the Salsa

  1. Cut the ends off the radishes and dice into 1/4 inch square pieces, add to a medium bowl.  
  2. Dice the shallots into 1/4 inch square pieces, add to the medium bowl. 
  3. Remove the core, seeds, and stems from the jalapenos and discard.  Finely chop the jalapenos, add to the medium bowl. 
  4. Remove the cilantro leaves from the stems and discard stems.  Rough chop cilantro leaves and add to the medium bowl. 
  5. Juice the limes into the medium bowl and add 1/2 teaspoon each of salt and olive oil.
  6. Mix well and set aside. 

Prep and Cook the Pork

  1. Pat dry the pork with paper towels.  Season with 1/2 teaspoon each of salt and pepper. 
  2. Cut the pork into 1/2 inch pieces
  3. Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. 
  4. Once the olive oil is hot, add the pork and brown on all sides, about 5 minutes.

Hole the Mole

  1. Once the pork is browned, and the mole sauce to the large sauté pan
  2. Reduce heat to low and simmer the pork and mole sauce until pork is cooked through and mole sauce is thickened, about 5 minutes. 

Kitchen 411 (from chef’d): Legend has it that in the late 17th century, the Convent of Santa Rosa in Puebla, Mexico heard that the archbishop was to pay a visit.  The Sisters scrambled to put a meal together and gathered ingredients on hand – dried chili peppers, chocolate, bread and nuts – to make a sauce for wild turkey.  The meal was a hit with the archbishop.  Today, mole is one of Mexico’s most beloved dishes. 

Finishing Touches

  1. Slice the avocados in half lengthwise and remove the pit.
  2. Cut flesh into 1/4 inch thin slices and set aside
  3. Heat a small sauté pan over high heat and once hot, add the tortillas one at a time
  4. Heat each side until warm and lightly toasted.

Serve and Enjoy

  1. Divide flour tortillas between four plates.
  2. Place 1 to 2 tablespoons of pork mole inside flour tortillas.  
  3. Top each taco with radish shallot salsa
  4. Sprinkle cotija cheese on each taco and top each taco with avocado slices
  5. Enjoy!


















Kenia is a late bloomer from Philadelphia, PA. She is excited to explore and get back in touch with her personal style. From fashion, to food, to travel, she looks forward to sharing her style journey with you!

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