Mexican Tacos with Yellow Mole & Vegetarian Sausages

Mexican Tacos with Yellow Mole & Vegetarian Sausages

Prep 15 mins
Cook 45 mins
Serves 4

This dish serves up a totally satisfying Mexican treat with a rich mole (pronounced mol-ay) sauce cuddling up to peppery Cauldron Cumberland Sausages, fresh grated apple, pinto beans and a sprinkling of cheese – what better way to help celebrate Mexican Independence Day!

Vegetarian Lincolnshire Sausages Find out more

Ingredients

1 Pack Cauldron Vegetarian Cumberland Sausages

For the Yellow Mole:
6 guajillo chillies
1 tbsp vegetable oil
1 onion, diced
2 cloves garlic, crushed
1/4 tsp ground cinnamon
1/16th tsp ground cloves
½ tsp coarse ground black pepper
1/2 tsp Mexican oregano
500g tomatillos (canned, drained)
300ml vegetable stock
200g canned pinto beans, drained weight
1 green apple
Bunch of fresh coriander, finely chopped
8-10 small, soft corn tortillas
2 tbsp grated cheese such as Monterrey Jack, Cheddar or even feta

Method

  1. Heat a dry pan over a medium heat and toast the guajillo chillies for 1-2 minutes on each side. Place the chillies in a bowl and cover with boiling water. Leave to soak for 20 minutes.
  2. Heat the vegetable oil and fry the onion for 5 minutes until softened. Add the garlic, cinnamon, cloves and ground black pepper and cook for 2 more minutes.
  3. Add the oregano and tomatillos and cook for 15 minutes.
  4. Preheat the oven to 200°C and cook the Cauldron Sausages according to the pack instructions.
  5. Meanwhile, remove the chillies from the water retaining the water. Blitz the chillies until smooth adding the soaking liquor if necessary to make a smooth paste.
  6. Add the chilli paste a spoonful at a time tasting until the required heat level is reached. Season to taste with salt.
  7. Place the pinto beans in a microwave-safe bowl cover and heat for 1 minute or until hot.
  8. Grate the apple and mix with the beans and a spoonful of the coriander.
  9. Warm the tortillas as per pack instructions and fill with a spoon of the bean mixture, slices of Cauldron Cumberland Sausage, a generous dousing of yellow mole sauce and a sprinkle of coriander and grated or crumbled cheese.
  10. Buen Provecho! Any remaining mole sauce can be kept in an airtight container for up to 3 days or frozen.