Pork tacos with mole sauce
Mole is the collective term for a whole range of sauces in Mexico, but with mole poblano being the most popular, the term mole is now synonymous with this tasty sauce made with bitter chocolate.
Ingredients (serves 4):
8 taco shells
For the filling
2 onions, finely chopped
Sunflower oil for frying
1 tsp smoked paprika – we used La Dalia Sweet Smoked Spanish Paprika
1 chilli, deseeded and chopped
500g pork mince (can be substituted for chicken mince)
4 Tbsp El Burro Smoked Jalepeño Sauce
For the mole
1 tin whole tomatoes
1 onion, roughly chopped
2 dried chillies
3 Tbsp El Burro Chipotle in Adobo Sauce
2 large sweet peppers, roasted
½ cup sliced almonds, toasted
50g toasted sesame seeds
50g raisins
3 garlic cloves, smashed
3 Tbsp olive oil
1 tsp ground cumin
½ tsp ground cinnamon
75g bitter dark chocolate like Valrhona
Salad leaves, to serve
Fresh coriander leaves, for garnishing
2 balls mozzarella or cheddar cheese (optional)
Method:
1. To make the taco filling, fry the onion in a glug of sunflower oil for a few minutes until soft and translucent.
2. Add the paprika and chilli and cook for a minute. Stir in the pork and El Burro Smoked Jalepeño Sauce. Cover and cook for 15 minutes.
3. To make your mole sauce, use a blender to blitz together the tomatoes, onions, chillies, El Burro Chipotles, peppers, almonds, sesame seeds, raisins, garlic, oil, cumin and cinnamon.
4. Heat the sauce and cook for 10-15 minutes until cooked through. When warm break in the chocolate pieces.
5. Preheat the oven to 200ºC.
6. Heat through the tacos for a few minutes before serving. We served our tacos in a cheerful green, ceramic taco holder. Add your pork filling to the table with your homemade mole sauce, some salad leaves, coriander and cheeses and you’re good to go.
Get stuck in for a real flavour feast. And if you’re looking for a good guacamole recipe, we’ve got you covered.
With thanks to Jules Mercer for her beautiful recipes and styling.