chilli flakes Archives

Avocado recipes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Battered and

Indian battered brinjals with chilli oil

20 minutes

Moroccan recipes

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

Cheat recipes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

1 hour

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Asian recipes

Tamarind-flavoured Thai chicken curry

20 minutes

Mexican recipes

Pumpkin tortillas

10 minutes

Slow roasted pork mole tacos

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 2¼ hours

Ingredients

For the mole:

2 T canola oil
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2 t dried chilli flakes
2 t ground cinnamon
8 cloves
1 t ground cumin
1 t smoked paprika
200 g Roma tomatoes
1 cup freshly prepared coffee
100 g seedless raisins
2 T brown sugar
Sea salt, to taste
2 kg pork shoulder, skin removed
6 tortillas
2 avocados, stoned
2 limes
1 T coriander, roughly chopped
1 red onion, thinly sliced
¼ cup red wine vinegar
4 ripe tomatoes
1 cup sour cream, for serving

Method

To make the mole, heat the oil in a pan over a medium heat and preheat the oven to 180°C. Cook the onions until coloured. Add the garlic, chilli, cinnamon, cloves, cumin, paprika and tomatoes.

Cook until the tomatoes are soft, then add the coffee, raisins and brown sugar. Reduce the heat and simmer gently for 20 minutes, then season with salt. Blend in a food processor until coarse.

Place the pork shoulder in a large roasting bag, then pour in the mole. Seal the bag and roast for 2 hours, or until the meat begins to fall from the bone. Allow to cool slightly in the bag, then tear chunks of meat from the bone.

Toast the tortillas directly over a flame or in a dry pan. Combine the avocado with the juice of 1 lime and toss with the coriander. Mix the red onion with the red wine vinegar and marinate for 10 minutes, then mix with the avocado. Slice the tomato into wedges and add to the mixture. Season to taste with salt.

Place the torn pork and some of the mole on a toasted tortilla and top with the salad. Serve with the sour cream. Cut the remaining lime into wedges and serve with the tacos.

Discover more Mexican-inspired recipes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baked avo eggie cups

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Indian battered brinjals with chilli oil

Rose harissa

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Easy home-made sausage rolls

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Tamarind-flavoured Thai chicken curry

Pumpkin tortillas

Tuna and cream cheese baked peppers

Slow roasted pork mole tacos

Slow roasted pork mole tacos

Ingredients

Method