Recipes

Quorn Meatless Pieces Mole Taco Bowl

Enjoy a smoky twist on traditional tacos with this chipotle infused recipe. The chipotle paste, garlic and onion mix makes a delicious accompaniment to the Mexican salsa, soured cream and crunchy tortilla baskets. A simple meal idea that’s guaranteed to get the whole family involved.

Serves 4

20 mins

Easy

540 cals
(Per serving)

24 g of fat

Made with Quorn Meatless Pieces

Soy-free
Excellent source of protein
Non-gmo

Ingredients

  • 2 cups Quorn Meatless Pieces
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 tsp ground cinnamon
  • 3 cloves of garlic, crushed
  • 1/3 cup raisins
  • 1 tbsp chipotle powder
  • 1 tbsp cocoa powder
  • ½ cup toasted pine nuts
  • 2 ancho chilies, heated for 2-3 minutes in a skillet then rehydrated in the vegetable stock for 10 minutes (use grilled red peppers if unavailable)
  • 2/3 cup vegetable stock
  • Juice of 1 lime
  • Sour cream to serve
  • 4 corn or wheat tortillas
  • 1 small red onion cut into rings
  • 1 large tomato, diced
  • 1 small white onion, diced
  • Small bunch of fresh cilantro, finely chopped
  • Juice of ½ lime
  • Pinch of salt and black pepper
  • 2 cups cooked white rice, warm
  • 1 large red onion, roasted and roughly chopped
  • 1 red pepper, roasted and roughly chopped
  • 1 large bunch of fresh cilantro, leaves only, chopped
  • Juice and zest of 1 lime

Method

  1. Preheat 1 tbsp of oil over medium heat and cook the Quorn Meatless Pieces for 4-5 minutes until golden brown. Remove from heat and set aside.
  2. In a pot, cook the onions in the remaining olive oil, adding the cinnamon, garlic, raisins, chipotle paste, cocoa powder, toasted pine nuts, ancho chilies, vegetable stock and lime juice. Bring to a boil then reduce heat.
  3. Once cooled off, place in a food processor and blitz until fairly smooth. Return to the pot, gently heat, and stir in the sauteed Quorn Meatless Pieces.
  4. To make the taco bowls, place a baking sheet in a preheated oven 325F with a lightly greased, flat bottomed small metal bowl. Drape a tortilla over the top and leave for approximately 6- 8 minutes in the oven until crisp. Carefully lift from the container. Repeat until all four taco bowls are baked. Set aside.
  5. To prepare the Salsa Mexicana, combine all ingredients and season to taste. Cover and refrigerate until needed.
  6. Combine the rice with the onions, pepper, coriander and lime juice. Season to taste.
  7. Fill each basket with coriander rice and top with the Quorn Mole, sour cream and Salsa Mexicana.

Chefs tip

spice up this dish with a dash of chili sauce or pinch of chili powder if you like it hot Or: If you are cooking for people who are not sure about coriander, try replacing it with parsley

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