Urban Beans beef, potato, and squash tacos in mole chichilo with almond queso fresco, cabbage, and salsa taquera. Served with a side of green rice and black beans.
Fun Facts: Mole Chichilo is one of the seven famous moles of Oaxaca and is also often called black chichilo. It gets its signature black color from the dark chiles that are utilized, and for the tortillas that are more burnt than usual. There are a few legends about the origin of mole, with some saying that it comes from a group of nuns in Puebla who were in such a rush to create something for the archbishop that they threw random ingredients into a pot to simmer. However, mole predates the Spanish invasion of Mexico, and so mole is probably a variation of an Aztec dish – Totolmolli! This dish from The Vegan Taste is a great source of protein, folate, thiamin, B vitamins, zinc, magnesium, and more!
Reheating Instructions: Warm the filling over medium heat. Toast the tortillas if you like.
“How can you go wrong with tacos? Once again Jason combines the most interesting tastes and textures in a winner of a taco.” – Alice Ch. from Phoenix
“Great tacos! Plenty of filling for each of the tortillas and the beans and rice were delicious.” – Tracy Fl. from Phoenix