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| Chicken and Black Bean Mole with Soft Tacos and Guacamole. This is a quick and easy recipe that can be made ahead a day or so and refrigerated until served. it is said that mole (pronounced "mo-lay") describes a sauce that carries something else such as meat, vegetables or beans. In my travels to Mexico, I loved the taqueria and puesto de comida street food stands and roadside restaurants serving soft taco shells, enchilada, burrito, quesadilla, and tostada made from corn masa harina often made and rolled fresh onsite. I prefer to use corn products for a more authentic flavor. |
For 4 servings:
Ingredients
Chicken and Black Bean Mole
500 gm skinned and boned chicken breast, sliced and cut into small cubes
1 tin black beans in brine (cheapest)
1 425 gm tin plain chopped tomatoes (cheapest)
1 tsp tomato puree
1 medium brown onion, peeled and finely chopped
1 clove garlic or 1 tsp crushed garlic
Habanero sauce
Salt and pepper
Pinch or two of granulated white sugar
1/2 tablespoon pork lard, olive or other cooking oil
Soft corn tacos
Guacamole
1/4 red onion, peeled and diced finely
1-2 ripe avocados
1 fresh tomato, skin on, diced
Juice of half a fresh lemon or lime (to your taste)
Salt and pepper
*Variations
If you're looking for convenience, use a tin of mexican-style flavored tomatoes and omit onion and garlic.
If on a tight budget reduce the amount of chicken and bulk out with cold cooked and cubed potato and/or sweet potato (which I have done in the picture below).
Add some frozen corn kernels/spinach portions or peeled grated carrot if trying to get the kids to eat more veges.
This is a really easy recipe that can also double as enchilada filling.
Method
Chicken and Blackbean Mole
Melt the lard or oil in a heavy frying pan on medium-high heat. Add chopped brown onion and garlic, sautee a few minutes until clear. Add chicken and cook through a few minutes, browning the meat. Turn heat to low. Add tinned tomatoes, drained black beans and a sprinkle of sugar (to bring out the flavors). Heat through. Add drops of Habanero Sauce to suit your taste. The mole should be thickish but if it's too dry add a little water or another tin of tomatoes.
Chicken and Black Bean Mole
Guacamole
Place avocado flesh into a bowl. Add a good dash of the lemon juice and mash the flesh. Add salt, ground pepper, diced tomato and red onion and mix together. Add more lemon or lime juice to suit your taste. Mixture should be creamy but not runny. Cover and place in the fridge until ready to serve
Tacos
Heat according to packet directions.
If needing to be rehydrated, quickly dip in a bowl of warm water with a little olive oil (do not 'soak' them) and straight into a medium-heat frypan (keeping the lid on), greased with a small amount of olive oil for 1 minute each side. They should be soft and pliable, not cooked crispy.
Use a dry tea towel folded in half on a plate, place cooked tacos onto bottom of tea towel and place the top half of the tea towel over the top to keep tacos warm and fresh. Serve at the table in the tea towel.