Slow Cooked Pork Taquitos with Chocolate Mole

| Alice Choi
Serving size:4
Slow Cooked Pork Taquitos with Chocolate Mole

If you don’t want to use ketchup here, you can use another ½ can of tomato sauce or diced tomatoes.

If you can’t find these specific peppers, you can also try dried ancho dried chile peppers. If using dried peppers, make sure you soak them in very hot water until they become soft, for about 30 minutes or so.

Slow Cooked Pork

  • 1 tsp ground cumin
  • kosher salt
  • freshly cracked black pepper
  • 28 oz can tomato sauce or diced tomatoes
  • 1 cup ketchup
  • 2 tbsp apple cider vinegar
  • 3 tbsp chili powder
  • 3 tbsp light brown sugar or molasses
  • 2 tsp ground coriander
  • 2-3 lbs pork shoulder (or butt), cut into chunks
  • 5 cloves garlic, minced or grated
  • 2 yellow onions, sliced lengthwise
  • 1/4 cup fresh lime juice
  1. Season your pork with salt and pepper and place into your slow cooker. In a separate medium-sized bowl, combine all of the rest of the ingredients and mix well. Pour over the pork directly into your slow cooker and mix thoroughly (I wear plastic gloves and mix with my hands). Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high for 4 to 6 hours.
  2. Transfer the pork to a plate. Allow to cool slightly, and shred using 2 forks.

    Mole

    • freshly ground pepper
    • 1/4 tsp cumin powder
    • 1/4 tsp ground coriander
    • 1/4 tsp Chinese five-spice powder
    • 2-3 chipotle peppers; remove seeds and stems; chopped (use however many you can handle, depending on your “desired heat” level)
    • 1/2 cup sliced almond
    • 1-2 cups canned chopped tomatoes
    • 1/4 cup raisin
    • 1 tbsp toasted sesame seed
    • 3/4 tsp salt, or to taste
    • 1/4 tsp dried oregano
    • 1/2 cup water (or more, as needed)
    • 2 oz Theo Chili 70% Dark chocolate, melted
    • 1 tbsp vegetable oil
    • 1/2 large onion, peeled and chopped (about 1 cup)
    • 1-2 cloves garlic, peeled and minced
    • 1/4 tsp cinnamon
    • 1/4 tsp ground clove
    1. Using a non-stick pan over medium heat, sauté the onions in the vegetable oil until soft and translucent. Add the garlic and sauté for another minute or two. Add the spices and herbs and cook, stirring constantly, for about 30 seconds only and remove from the heat. Make sure you do not burn the spices and herbs.
    2. Add everything into your food processor or blender: the onion + spices/herb mixture, the chipotle peppers, almonds, canned tomatoes, raisins, sesame seeds, water, melted chili dark chocolate and a dash or 2 of the salt and pepper. Puree/pulse until smooth. Taste and adjust/add anything as needed.
    3. Transfer to a sauce pan and heat on the stove until warmed. Set aside.

      Taquitos

      • flour tortillas
      • slow cooked pork (see recipe above)
      • shredded Mozzarella cheese
      • more vegetable or canola oil; for brushing on the taquitos
      • fresh cilantro; for serving
      • lime wedges; for serving
      1. Preheat your oven to 375 degrees.
      2. Assemble your taquitos: lay down a flour tortilla, spoon in some pork, top with shredded cheese and roll them closed. Brush each taquito with vegetable oil and lay down (tortilla flap side down) on a parchment paper lined or Silpat lined baking sheet. Continue with remaining taquitos.
      3. Bake for 20-25 minutes; checking on them after 18-20 minutes or so to ensure they do not burn. To plate: serve a few pork taquitos, top with HEATED chocolate mole, garnish with fresh cilantro and serve with lime wedges.

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