100g rapeseed oil
50g hot Mexican spice mix
100g Essential Cuisine Beef Flavoured Vegan Stock Mix
1000g shredded plant based meat alternative
1500g mole sauce base (using Essential Cuisine Dark Mexican Seasoning)
40 taco shells
1000g cooked rice
50g red chilli – sliced
Vegan sour cream and sliced spring onions to garnish
50g fresh coriander
- Combine the oil in a bowl with the hot Mexican spice mix, Essential Cuisine Beef Flavoured Vegan Stock Mix and chunks, mix well. Leave to marinate for 30 minutes.
- Add the marinated chunks into a hot pan and fry for 2 minutes to colour slightly. Add the mole sauce.
- Mix the marinated chunk and the sauce together and heat through, careful not to let the mix catch in the pan.
- Fill the taco shells with the mole filling, hot rice and garnish with red chilli, sour cream, spring onion and coriander.