Lamb Mole Taco Kit
We didn’t skip on the effort making this meal. We make the mole coloradito from scratch with ingredients we sourced from very small, local direct importers, right down to the hard-to-find authentic Oaxacan chocolate and pasilla mixe chiles. We braise the lamb leg in the mole sauce, shred and add more mole sauce to finish. As always, the sauces, fresh avocado salsa verde cruda, sunflower seed salsa macha and avocado crema, put your taco over the top. Add queso and some of the quick-pickled orange coleslaw and a side of braised beans for a piece of food bliss. Use that extra sauces and some queso on your scrambled eggs for breakfast.
CONTAINS NUTS, WHEAT, SESAME AND MILK (QUESO AND CREMA)
15-20 minute cook time.
CONTENTS: Shredded lamb leg braised in mole coloradito, avocado salsa verde, Oaxaca orange chile salsa, avocado crema, slaw dressing, queso, black bean paste, tortillas.
CONTAINS TREE NUTS, SASAME, WHEAT (MOLE) AND MILK (CREMA AND QUESO).
SUGGESTED SHOPPING LIST: ½ green cabbage for slaw (add orange, carrot, cilantro and jalapeno - optional), tortilla chips, onion.
KEEP FROZEN. Thaw by placing sealed packages in a bowl of cold water for 10-15 min open packages immediately after thawing. Keep refrigerated after thawing. Eat within 48 hours of thawing.
COOKING INSTRUCTIONS:
Meat: Heat in a skillet on medium for 3 minutes.
Tortillas: Fry for 15 seconds per side, OR the microwave in their bag for 30-45 seconds, OR heat in a toaster oven for 1-2 minutes.
Slaw: Shred or very thinly slice ¼ to ½ of a cabbage, toss with the dressing. Add thinly sliced jalapeno, peeled and thinly sliced carrot and/or choyote, and roughly chopped cilantro maximum delish. For best results, let set for at least 30 min.
Beans: Place the sealed bag (either frozen or thawed) in a pot of boiling water for 5 minutes to heat through and open immediately, OR pour beans in a pan and heat on medium (3-6 minutes)
INGREDIENTS: (1) Lamb leg meat, mole colorado (tomatoes, water, chicken stock (chicken bones, carrots, celery, onion, bay leaf, thyme, salt), guajillo chile, ancho chile, morita chile, onion, Oaxacan chocolate [sugar, cacao butter, almonds, cinnamon], plantain, sesame seeds, almonds, bread crumbs [wheat flour, water, salt, yeast], avocado oil, raisins, black garlic, piloncillo sugar, garlic, salt, pepper, cinnamon, oregano, thyme, allspice, clove, fennel seed), organic chicken stock (chicken bones, carrot, celery, onion, bay leaf, thyme, salt, pepper), orange juice, apple cider vinegar, banana leaf, salt, onion, garlic.; (3) avocado salse verde: tomatillos, avocados, jalapeno pepper, lime juice, cilantro, green onion, garlic, salt; (4) Crema: Sour cream (milk, culture), avocado, avocado oil, habanero, salt; (5) Queso: milk, salt, culture; (6) Pickled red onion: red onions, apple cider vinegar, garlic, salt, sugar, thyme; (7) Tortillas: nixtamilzed masa corn, water, salt; (8) orange slaw dressing: orange juice, cider vinegar, rice wine vinegar, onions, agave syrup, salt, oregano. Oaxaca chile salsa - Oaxaca pasilla chile, avocado oil, orange zest and juice, garlic, onion, agave syrup, salt.
