Fajitas with Mole Sauce, Goat Cheese, and Sauteed Veggies
143
8
1/4 cup olive oil
4 corn tortillas, cut into wedges
2 ancho chiles
2 New Mexico chiles
2 pasilla chiles
1/2 medium onion
3 tbsp minced garlic
1/2 cup slivered raw almonds
4 cups vegetable stock
4 plum tomatoes (we used canned), peeled, cored and chopped
1/4 cup raisins
1/2 oz bittersweet chocolate
2 tbsp honey
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 tbps lime juice
salt and pepper
8 whole grain 10-inch tortillas
10 oz goat cheese
1 cup tomatillo salsa
4 large onion
6 bell peppers (or 3 bell pepper, 2 jalapeno, 2 light green chili)
2 lb mushrooms
4 tbsp oil
salt and pepper
4 corn tortillas, cut into wedges
2 ancho chiles
2 New Mexico chiles
2 pasilla chiles
1/2 medium onion
3 tbsp minced garlic
1/2 cup slivered raw almonds
4 cups vegetable stock
4 plum tomatoes (we used canned), peeled, cored and chopped
1/4 cup raisins
1/2 oz bittersweet chocolate
2 tbsp honey
1/2 tsp ground cinnamon
1/8 tsp ground cloves
2 tbps lime juice
salt and pepper
8 whole grain 10-inch tortillas
10 oz goat cheese
1 cup tomatillo salsa
4 large onion
6 bell peppers (or 3 bell pepper, 2 jalapeno, 2 light green chili)
2 lb mushrooms
4 tbsp oil
salt and pepper
Remove the stems and seeds from the chiles. Heat olive oil over medium heat until hot, but not smoking. If you have an appropriate thermometer, get it to 350 F. In batches, fry the tortillas and chiles...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
819
Sodium
2461mg
102% DV
Fat
41g
64% DV
Protein
30g
60% DV
Carbs
95g
32% DV
Fiber
14g
58% DV
