So what can you do with left over mole chicken that you've spent a labourous weekend on making? Mole chicken tacos for dinner the next day of course! I've had a bit of fun with the colour of the tacos here by adding beetroot juice to my white corn flour mixture as I wanted a bit of dramatic contrast to the dark mole chicken. Who doesn't like a pink taco?
Difficulty: Easy if using leftovers/Difficult if starting from scratch
Time: 20 minutes (to make some fresh tacos only)
Serves: 2
Ingredients
Filling
- leftover mole chicken*
- leftover avocado mousse*
- leftover crispy chicken skin*
Pink Taco
- 120g white corn flour
- 120g beetroot juice
- pinch of salt
- 1tsp oil
Garnish
- thinly sliced red onions
- fresh coriander leaves
* Refer to my full recipe here if you are making this from scratch. Warning however that this will take you 4-5 hours over 2 days.
Method
1. Make the tacos by combining the flour with beetroot juice, 1 tsp of oil and a pinch of salt. Mix it well together and knead it until it forms a nice soft dough that's not sticky. Divide and roll it into a golf ball size dough balls and flatten by placing the dough ball between the plastic leaves of a sandwich bag that had been cut open and flatten using a tortilla press to form the tacos.
2. Rub oil all over a thick cast iron pan with a paper towel. Heat up the pan over medium heat, cook one taco a time by pan frying it for 30 seconds, flip it until the edge curls and spotty brown for about a minute, then flip again until it puffs up in the centre and for another 30-60 seconds. Keep it warm and moist between damp kitchen towels until serving. Repeat until it's all finished.
3. Assemble the taco by adding the filling onto your fresh hot taco shells, top with thinly sliced red onion and coriander leaves. Enjoy!
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