Chicken Mole Street Tacos
Updated: Aug 14, 2019
Easy chicken street tacos with quick mole negro sauce made with smoky Chipotle Tabasco, chocolate and cinnamon served in homemade cassava tortillas.
Chicken mole tacos are on the summer menu at Avenues Proper, my neighborhood pub. They feature rich, dark mole negro, cotija, and pickled jalapenos on little corn tortillas. Almost everything in this dish has lectins. But I've created a copycat recipe that gives you all the street taco taste without the gut ache.
My LFG Chicken Mole Street Tacos are made with meatless Quorn pieces, simmered in mole negro spooned over raw red cabbage kraut and drizzled with chipotle crema all in a homemade cassava tortilla. Garnish with cilantro and lime, and you've got yourself gourmet street tacos that rival any you might have had from a restaurant or food truck.
I make my tasty mole sauce with smoky Chipotle Tabasco, chocolate and cinnamon plus a few other essential ingredients. It tastes very authentic but only takes a few minutes to make. It's cheater version of the traditional mole sauce.
Additionally, and to replace the pickled peppers but still get that tangy pickle flavor into the taco, I use red cabbage kraut from Wildbrin. This raw organic sauerkraut is very tasty and adds just the right amount of acid contrast to the spicy mole. I buy mine at Natural Grocers. If you can't find it, just use any compliant fermented sauerkraut or pickled red cabbage.
Finally, the tortillas! Cassava tortillas are so easy to make, there's not point in forking out the cold-hard cash to buy them at the store. Just four simple ingredients and the rest is easy. I'll show you how.
Let's make this delicious dish!
LFG Chicken Mole Street Tacos
1 1/2 C Quorn Meatless Pieces
1 C Compliant Bone Broth
1 oz Unsweetened Organic Baker's Chocolate
1 Garlic Clove (minced)
1 T Chipotle Tabasco
1 t Chili Powder
1 t Cinnamon
3 t Raw Organic Honey
1 T Apple Cider Vinegar
1/4 t Salt
LFG Cassava Tortillas
3/4 C Cassava Flour
1/4 C Nutiva Superfood Shortening
1/4 t Salt
1/2 - 3/4 C Ice Water
1/4 C Organic Sour Cream
1 T Chipotle Tabasco
Other Taco Ingredients
Pickled Red Cabbage
Step 1: Make the Chicken Mole
In a small enameled Dutch oven on high heat, bring bone broth to a boil. Reduce heat to medium. Add chocolate, minced garlic, Tabasco, chili powder, cinnamon, honey, vinegar and salt. When chocolate has melted, reduce to a simmer and whisk everything together until smooth. Continue cooking and whisking until the mixture is reduced by half. Add frozen Quorn pieces, cover and simmer 10 minutes until "chicken" is heated through and has absorbed some of the mole sauce. Turn off heat and keep covered until ready to use.
Step 2: Make the Tortillas
Preheat skillet on medium high. In a food processor with dough blade, pulse flour, salt and shortening to pea-sized crumbles. With processor on, slowly stream in ice water until dough ball forms. You will use at least 1/2 cup, and up to 3/4 cup ice water. Stop and scrape sides of bowl if needed. Dough will be wet and workable like fresh playdough. Scoop the tortilla dough out and form a ball. Place it on a cutting board and cut the dough ball into 10 equal pie pieces. Roll each piece into a ball and press set onto the center of a piece of parchment paper that you've cut into a 5'x5' square. Cover the dough ball with plastic and press with a tortilla press or heavy cast iron skillet. Let the weight of press do the work. Peel the plastic off, lift the press dough on the parchment and flip it tortilla down onto the hot skillet. Fry each side for about one minute until the tortilla has bubbly dark brown spots and edges. Repeat until all 10 tortillas are cooked. See image.
Step 3: Make the Chipotle Crema
In a small bowl, whisk together sour cream and Chipotle Tabasco. Set aside.
Step 4: Assemble Tacos
If you have a taco holder stands, use them. They're so handy for assembling and serving!You can get a set of four stainless steel taco holder stands from Amazon for an amazing price.
Spoon about two tablespoons of red cabbage kraut into the tortilla shells. Follow with "chicken" mole. Drizzle chipotle crema on top and garnish with cilantro and lime.
If you're like me, you'll want some tequila with your Mexican food. Pair this dish with tequila anejo (aged tequila). And because you know I like things a little fancy, I like my aged tequila on a single, giant, skull rock. You can buy the silicone mold on Amazon for a great price. The mold makes four giant skull rocks. So cool!