Chocolate Tacos Recipe

Chocolate Tacos


  • 500g ground beef (or pork, or chicken if you prefer)
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons paprika
  • 1 tablespoon cumin seeds
  • 1 tablespoon chili powder (or more, if you want it spicy)
  • 1 tablespoon tomato paste
  • 8 cherry tomatoes, quartered
  • splash of balsamic vinegar
  • a few chunks of good quality dark chocolate

How to make Chocolate Tacos

Not a dessert! This is a really basic recipe that gives a decent base for tacos.  The chocolate was experimental but worked well.  It is added at the end of the cooking process - like you might do with a knob of butter - to give the sauce a nice richness and to ever so slightly sweeten the meat; just enough to create a little bit of interest on the tongue.  I think it tasted great.

One thing that I tried to do in this recipe is make sure that even though the recipe is simple, you try to get the most flavour out of what you have.  This means pre-browning the meat separately to caramelise it nicely (chucking it in with the veg to cook all together will just boil the meat) and toasting the cumin seeds beforehand.

Makes enough for about 10 6-inch tortillas for your tacos. 

  1. On a high heat, toast the cumin seeds in a dry pan until fragrant.  Pound to a powder in a pestle and mortar, combine with the paprika and chilli powder and set aside.
  2. Add olive oil to the pan (use the same pan, it will still be lovely and fragrant!) and brown the meat.  Season with salt and pepper.  You want to get some colour on the meat, some dark bits here and there - no colour, no flavour! (as my hero would say).  Add a splash of balsamic to wake the meat up a bit - the acid will also help tenderise the meat slightly.  Toss and empty into a bowl.  Set aside.  The reason we cook the meat and veg separately is because the veg will release water when cooking, which will result in you simply boiling the meat and the flavours won't be as developed.  Also, simply having too much in the pan at one time makes it hard to get the pan as hot as you need it. 
  3. Add a little more olive oil to the pan and heat.  Sautee the onion and pepper together with the garlic.  Again, get some colour on the veg.  Season.  Add the cooked meat and toss together.  Add the dry powder mixture and the tomato paste.  Mix well.
  4. Pour on enough boiling water to almost cover the meat and veg and let simmer.  When half reduced, add the cherry tomatoes and stir.  Allow to reduce further until you have a lovely thick sauce.
  5. Add the chocolate.  Allow it to melt and mix well.  Taste and season if necessary.

Serve with lettuce.  I used a lovely bright green butterhead.
Question from the Chef

“What's your favorite mexican dish? What's your favorite mexican dish?”

  • wilsfresh
    wilsfresh says

    That looks outstanding! Chili and cocoa is a combination the Mayans used in ceremonial feasts and was considered a luxury.

  • yongfook
    yongfook says

    I did not know that! might try it out with a few other dishes...

  • telliecoin
    telliecoin says

    looks yum!

  • telliecoin
    telliecoin says

    looks yum!

  • iconsam
    iconsam says

    ZOMG that looks awesome. How hard was it to get the tortillas?

  • VforVictoria
    VforVictoria says

    I must try this, as I love chocolate and cumin, but never thought about putting them together. Great work on the site too!

  • VforVictoria
    VforVictoria says

    I must try this, as I love chocolate and cumin, but never thought about putting them together. Great work on the site too!

  • meltep
    meltep says

    oh wow. Chocolate Tacos. What a great way to impress my friends.

  • norecipes
    norecipes says

    Awesome like a quick mole sauce!

  • CertifiedEater
    CertifiedEater says

    Looks great. Did you use Mexican chocolate? I do know that the authentic Mexican version uses no-sugar chocolate.

  • worldpeas
    worldpeas says

    definitely bringing sexy back to the beef. yum!

  • noramouse
    noramouse says

    I instantly thought what a great quick Mole!! Sounds divine - will def be trying this soon...

  • jesseutsa
    jesseutsa says

    Thanks for the memories. Mom made a similar dish - substitute raisins for the chocolate. A traditional family favorite. An excellent variation is to stuff pastry or flour tortilla dough with the mix and fry them or bake in the oven. Let them cool for a good while cause they're Delicious but H-O-T. Great page, by the way.

  • mskatiekat
    mskatiekat says

    These are very interesting combinations! I may just try this! Thank you!

  • thejuice
    thejuice says

    what percent cocoa do you recommend? 70%?

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