Cummulative Rating Servings
Serves 4-6 Difficulty
Medium
Ingredients
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
Directions
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.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
