A Chicken Faux-Mole Taco Using Psyllium Tortillas
5-10g (i.e. 1 or 2 squares) of 90-100% dark chocolate
1 tablespoon tahini
1/2 tablespoon almond butter
a bunch of garlic
1. Sautee the onions, peppers, and garlic.
2. Mix with chocolate, tahini, and almond butter.
3. Dressing the whole thing is red chili powder, cinnamon, green chili powder, paprika, cayenne pepper, black pepper, ground cloves, sea salt.
Sure, it’s a far-far-removed cousin of the real deal of course but a great example of how, adding a bit of chocolate to savory dishes can go a long way in adding a depth of flavor and richness to the whole thing. Next time, I am going to get some Cholula hot sauce and add it on, either before, during or after the sauce making process (Cholula hot sauce has arbol and pequin chiles in it and it’s delicious!) and then blend it all so its more sauce like.
Worth mentioning here is the fact that some people make faux-mole with peanut butter instead of, or in addition to, tahini which is worth trying out (same goes for pumpkin seeds and other nuts).
1 cup egg whites
1 to 2 tablespoons psyllium husks
1/2 tablespoon wheat bran
I just spooned the mix onto a super hot non-stick pan (further nonsticked with some coconut oil), cooked it as a tortilla, and then flipped it.
This yielded three good sized tortillas -> easiest thing on earth and oh so satisfying :-D