Print Recipe

Slow Cooked Pork Taquitos with Chocolate Mole

If you can't find these specific peppers, you can also try dried ancho dried chile peppers. If using dried peppers, make sure you soak them in very hot water until they become soft, for about 30 minutes or so.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main
Cuisine: Mexican
Servings: 4 -6
Author: Hip Foodie Mom

Ingredients

For the mole:

  • 1 tablespoon of vegetable oil
  • 1/2 large onion peeled and chopped (about 1 cup)
  • 1-2 cloves garlic peeled and minced
  • ¼ teaspoon each: cinnamon ground cloves, dried oregano, powdered cumin, ground coriander, Chinese Five Spice
  • 2-3 chipotle peppers; remove seeds and stems; chopped use however many you can handle, depending on your "desired heat" level
  • 1/3 cup sliced almonds
  • 1-2 cups canned chopped tomatoes
  • 1/4 cup raisins
  • 1 tablespoon toasted sesame seeds
  • 3/4 teaspoon salt or to taste
  • freshly ground pepper
  • 1/2 cup water or more, as needed
  • 2 oz Theo Chili 70% Dark chocolate melted

For the taquitos:

  • flour tortillas
  • slow cooked pork see recipe above
  • shredded Mozzarella cheese
  • more vegetable or canola oil; for brushing on the taquitos
  • fresh cilantro; for serving
  • lime wedges; for serving

Instructions

For the mole:

  • Using a non-stick pan over medium heat, sauté the onions in the vegetable oil until soft and translucent. Add the garlic and sauté for another minute or two. Add the spices and herbs and cook, stirring constantly, for about 30 seconds only and remove from the heat. Make sure you do not burn the spices and herbs.
  • Add everything into your food processor or blender: the onion + spices/herb mixture, the chipotle peppers, almonds, canned tomatoes, raisins, sesame seeds, water, melted chili dark chocolate and a dash or 2 of the salt and pepper. Puree/pulse until smooth. Taste and adjust/add anything as needed.
  • Transfer to a sauce pan and heat on the stove until warmed. Set aside.

For the taquitos:

  • Preheat your oven to 375 degrees.
  • Assemble your taquitos: lay down a flour tortilla, spoon in some pork, top with shredded cheese and roll them closed. Brush each taquito with vegetable oil and lay down (tortilla flap side down) on a parchment paper lined or Silpat lined baking sheet. Continue with remaining taquitos.
  • Bake for 20-25 minutes; checking on them after 18-20 minutes or so to ensure they do not burn. To plate: serve a few pork taquitos, top with HEATED chocolate mole, garnish with fresh cilantro and serve with lime wedges.