For mole sauce: 2-1/2 cups chicken stock 5 cloves garlic, minced 2-1/2 ounces bittersweet chocolate 1/3 cup chili powder 1/8 teaspoon ground nutmeg
For tacos: 2-1/2 pounds ground pork 7 garlic cloves, minced 2 teaspoons chopped fresh sage 1-1/4 teaspoons fennel seeds 1/4 teaspoon cayenne pepper 1-1/4 teaspoon salt 2/3 cup tequila
For mole sauce: 2-1/2 12-18 corn tortillas 2 cups chopped tomatoes 1/2 cup chopped green onions 1/2 cup chopped cilantro
Place the pork, garlic, sage, fennel seeds, cayenne, salt and tequila in a bowl and mix together. For Mole Sauce: Place chicken stock, garlic, chocolate, chili powder and nutmeg in a saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 minutes or until sauce thickens. Crumble the sausage into a large heavy skillet over medium-high heat and fry until browned, about 10 minutes. Cook tortillas on a cast iron or heavy skillet over high heat on both sides until soft. To assemble: Spread equal amounts of sausage on tortillas and top with one or two spoonfuls of mole sauce, tomatoes, green onions and cilantro.