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American BBQ Style Seasoning
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Asian Aromatic Base
Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Style Seasoning
Vegan Mole Iris Taco
PREP TIME: 20 mins
COOKING TIME: 20 mins
SERVES: 96
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
50ml Rapeseed oil
25g Hot Mexican spice mix
50g Essential Cuisine Beef Flavoured Vegan Stock Mix
500g Small dice of a plant-based meat alternative
500ml Mole sauce base (using Essential Cuisine Dark Mexican Seasoning)
96x 3.2cm Pidy taco iris cups, approximately, according to fill
25g Red chilli, sliced
Vegan sour cream and sliced spring onions to garnish
25g Fresh coriander
Lime wedges to garnish
Method...
1. Combine the oil in a bowl with the hot Mexican spice mix, EC Beef Flavoured Vegan Stock Mix and the plant-based dice., mix well, leave to marinate for 30 minutes.
2. Add the marinated mix into a hot pan and fry for 2 minutes to colour slightly, add the mole sauce.
3. Mix the marinated chunk and the sauce together and heat through, careful not to let the mix catch in the pan.
4. Fill the taco shells with the mole filling and garnish with the red chilli, sour cream, spring onions and coriander.
5. Serve on platters with lime wedges.
