Shredded Chick’n Mole Nachos
what you’ll need:
For the Chick’n Mole
3 tablespoons preferred vegetable oil, divided
8 pasilla ancho chiles, stemmed, seeded and torn into pieces
1 cup almonds or unsalted peanuts
1 slice white bread, torn into pieces
½ white onion, thinly sliced
½ cup raisins
¼ cup sesame seeds
2 garlic cloves, sliced
1 Mexican cinnamon stick
5 peppercorns
½ teaspoon ground coriander
½ teaspoon sea salt
4 cups vegetable broth
1 ½ oz Mexican Chocolate or semi-sweet chocolate
2 packages Tofurky Lightly Seasoned Chick’n
For the Nachos
1 (15oz) bag tortilla chips
1 cup Moocho Fiesta Style Shreds
½ cup vegan sour cream
2 tablespoons lime juice
¼ teaspoon sea salt
½ cup thinly sliced red onion (or pickled onion, see Taquitos recipe), for serving
2 avocados, diced, for serving
Fresh chopped cilantro, for serving
how to make:
- In a large Dutch oven or heavy bottomed pot over medium-high heat, warm 1 ½ tablespoons oil. Add chiles and fry for 1 minute (do not burn). Using a slotted spoon carefully transfer chiles to a large, heat-safe bowl.
- To the same pot, add nuts and fry for 1 minute. Transfer to bowl with chiles. Add bread and toast for 1 minute. Transfer to bowl with chiles.
- Heat remaining 1 ½ tablespoons oil and add onion, raisins, sesame seeds, garlic, cinnamon, peppercorns, coriander, and salt to fry, stirring regularly, for 3 minutes or until onions have softened (do not burn). Transfer to bowl with mole ingredients.
- In a small saucepan over high-heat, bring broth to a boil. Carefully pour over the bowl of mole ingredients. Cover with plastic wrap or foil and let soak for 15 minutes.
- Transfer ingredients to a blender or food processor (in two batches if needed) and process until smooth. Strain mixture back into the pot.
- Add chocolate to the pot and bring to a low simmer. Cook until mole has thickened, about 8-10 minutes. Stir in chick’n to cook an additional 2-3 minutes.
- Preheat oven to 375˚F. Line a large rimmed baking sheet with parchment paper.
- Spread chips on baking sheet and top with chick’n mole and shreds. Bake until crisp and cheese has melted, about 10 minutes.
- In a small bowl, whisk sour cream, lime juice, and salt to make a crema.
- To serve, drizzle crema over nachos and top with onions, avocado, and cilantro.