Sign up to save your podcasts
Or
Share Chicken mole tacos with pumpkin seed filled tortillas
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Chicken mole tacos with pumpkin seed filled tortillas
Mole blend
1 dried chipotle chilli
1 teaspoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon cinnamon
25g walnuts
15g almonds
15g pumpkin seeds
1 onion, chopped
2 cloves garlic, minced
35ml good local rapeseed oil or veg oil
1 tablespoon tomato puree
Cook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree.
6 boneless, skinless chicken thighs
1 tablespoon oil
1 tablespoon mole
100ml chicken stock
Juice 1 lime
Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices.
Pumpkin seed filled tortillas
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
25g pumpkin seeds
200g plain flour
½ teaspoon salt
35g chopped butter
75ml water
Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough.
Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side.
To serve –
Sour cream
Fresh coriander sprigs
Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.
View all episodes
By BBC Radio Ulster
4.4
4747 ratings
Mole blend
1 dried chipotle chilli
1 teaspoon coriander seeds
1 teaspoon cumin seeds
¼ teaspoon cinnamon
25g walnuts
15g almonds
15g pumpkin seeds
1 onion, chopped
2 cloves garlic, minced
35ml good local rapeseed oil or veg oil
1 tablespoon tomato puree
Cook the chilli in a dry pan turning frequently over low heat for 5 minutes. Remove seeds and return to pan with the coriander and cumin seeds. When they pop add the cinnamon and place in a bowl. When cool grind to a fine powder. Cook the walnuts, almonds and pumpkin seeds in a dry pan over low heat to toast – about 5 minutes turning occasionally. Cook the onion and garlic in the oil until golden then add the spices, nuts and tomato puree. Cook for a few minutes then blend to a smooth puree.
6 boneless, skinless chicken thighs
1 tablespoon oil
1 tablespoon mole
100ml chicken stock
Juice 1 lime
Toss the chicken in the oil and season with salt. Cook on a smoking hot grill pan until cooked through. Add the mole and stock and cook for a few minutes. Add the lime juice. Rest the chicken for 5 minutes then slice and toss into the pan juices.
Pumpkin seed filled tortillas
1 onion, finely chopped
1 clove garlic, minced
1 tablespoon oil
25g pumpkin seeds
200g plain flour
½ teaspoon salt
35g chopped butter
75ml water
Cook the onion and garlic in the oil until soft and golden. Add the pumpkin seeds and cook for a minute then blend to a smooth puree. Rub the flour and butter together to fine crumb consistency. Add the salt and water and mix to a dough.
Divide the dough into 8 pieces and roll each into a thin circle. Cut around with a bowl and repeat. Keep the scraps. Spread some of the cool pumpkin seed mixture in the middle and brush the edges with cold water. Press the edges. Repeat with remaining dough and use the scraps to make more. Cook on a hot pan for about 2 minutes each side.
To serve –
Sour cream
Fresh coriander sprigs
Spoon the chicken mole into the middle and fold over. Add a dollop of sour cream and some coriander.
More shows like Cooking with Paula McIntyre
View all
Global News Podcast
7,800 Listeners
Bon Appétit
2,535 Listeners
Ask Penguin
140 Listeners
Newshour
1,067 Listeners
Woman's Hour
404 Listeners
In Our Time
5,512 Listeners
The Documentary Podcast
1,800 Listeners
6 Minute English
1,866 Listeners
Learning English Conversations
1,070 Listeners
The Infinite Monkey Cage
1,977 Listeners
Gardeners' Question Time
283 Listeners
Gardeners' Corner
105 Listeners
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3,074 Listeners
Good Food
1,116 Listeners
The Food Programme
266 Listeners
Special Sauce with Ed Levine
379 Listeners
Radio Cherry Bombe
578 Listeners
The Food Chain
350 Listeners
The Kitchen Cabinet
106 Listeners
Christopher Kimball’s Milk Street Radio
3,021 Listeners
13 Minutes Presents: The Space Shuttle
4,164 Listeners
Good Food
44 Listeners
You're Dead to Me
3,209 Listeners
Americast
775 Listeners
Crushed by Margaret Cabourn-Smith
42 Listeners