Taco my love! Grilled Molé chicken, chipotle garlic black beans, caramelized mushroom, onions & peppers. Yahoo! #food #yum #tacos #humpday #mexican #cooking #nyc #eatthis
![[HomeCookin’] chipotle pork meatballs with pan roasted veggies, black beans and rice. #food #mexican #pork #eatthis #yum #nyc #cooking](http://25.media.tumblr.com/187e89c9e313be709baf944efad5a8df/tumblr_mldpykcreG1qesvhso1_500.jpg)
![[HomeCookin’] ChaCha Bowl- Mexican Molé chicken w/ black beans, rice, salsa fresca, guacamole, roasted corn and sour cream.
Preheat oven to low:
Make rice to package directions.
Chop two small roma tomatoes, mix with salt, pepper, lime juice and cilantro.
Mix chunks of avocado, salt, pepper and lime juice in a bowl.
Marinate thinly sliced chicken breasts in a dry rub of mole spice mix, salt and pepper.
In a pan, saute 2 cloves of garlic, half a red onion (Chopped) and a can of drained black beans. Add a finely chopped chipotle in adobo sauce and stir through. Put in a bowl and keep warm in the oven.
In the same pan, on high - saute 2 ears of corn kernals until slightly charred and warmed through. Season with salt and pepper. Pour into bowl and keep warm in oven.
In the same pan, add a little olive oil and saute the chicken until browned and cooked through Set aside to rest. In the same pan, add a splash of chicken stock & some chipotle/adobo sauce. Add a teaspoon of honey and a sprinkle of mole seasoning. Sauce should reduce into a thicker syrup like consistency.
Assemble the ChaCha bowls with rice, then the beans, corn, tomato salsa, avocado and chicken on top. Spoon sauce over the chicken. Finish with sour cream, cilantro and chilis if you like! ENJOY!](http://24.media.tumblr.com/ce9186e9522a33a45d581a32c5742fb0/tumblr_mkpjd9EGwt1qesvhso1_500.jpg)
[HomeCookin’] ChaCha Bowl- Mexican Molé chicken w/ black beans, rice, salsa fresca, guacamole, roasted corn and sour cream.
Preheat oven to low:
- Make rice to package directions.
- Chop two small roma tomatoes, mix with salt, pepper, lime juice and cilantro.
- Mix chunks of avocado, salt, pepper and lime juice in a bowl.
- Marinate thinly sliced chicken breasts in a dry rub of mole spice mix, salt and pepper.
- In a pan, saute 2 cloves of garlic, half a red onion (Chopped) and a can of drained black beans. Add a finely chopped chipotle in adobo sauce and stir through. Put in a bowl and keep warm in the oven.
- In the same pan, on high - saute 2 ears of corn kernals until slightly charred and warmed through. Season with salt and pepper. Pour into bowl and keep warm in oven.
- In the same pan, add a little olive oil and saute the chicken until browned and cooked through Set aside to rest.
In the same pan, add a splash of chicken stock & some chipotle/adobo sauce. Add a teaspoon of honey and a sprinkle of mole seasoning. Sauce should reduce into a thicker syrup like consistency. - Assemble the ChaCha bowls with rice, then the beans, corn, tomato salsa, avocado and chicken on top. Spoon sauce over the chicken.
Finish with sour cream, cilantro and chilis if you like!
ENJOY!
![[Home Cookin’] Grilled Molé Chicken taco salad w/ spicy lime yoghurt dressing. #food #healthy #salad #chicken #taco #mexican great idea @petersonkit](http://24.media.tumblr.com/41611644df040f7042a8448d41584265/tumblr_mjixd6Wbj21qesvhso1_500.jpg)
![[HomeCookin] Molè roasted cauliflower, corn + black bean tacos w/ salsa fresca & sriracha yoghurt crema.
[PRE-HEAT] oven to 400F. Toss a head of cauliflower chopped into small bites, a can of organic corn and a can of drained organic black beans with 2 cloves of crushed garlic, 2 teaspoons of mole seasoning and salt and pepper. Dizzle EVOO to cover the veggies. Toss to coat.
Spread out evenly on a tin foiled lined baking sheet. Roast for 20mins or until slightly browned/colored.
[MIX] one chopped plum tomato, salt, pepper, a drizzle of olive oil, one chopped scallion & one handfull of finely chopped cilantro to make salsa fresca.
[STIR] one small greek plain yoghurt, 2 tablespoons sriracha and a small handfull of chopped cilantro to make your crema. Add a little salt and pepper for taste.
Serve the roasted veggie filling on warmed corn tortillas w/ salsa fresca, fresh avocado, crema and garnish with cilantro & fresh chili.
#tacos #food #mexican #vegetarian #simple #healthy #cooking #instafoodie](http://25.media.tumblr.com/eb2846defe3edee04be39441e10e66b1/tumblr_mgstbsOGKZ1qesvhso1_500.jpg)
[HomeCookin] Molè roasted cauliflower, corn + black bean tacos w/ salsa fresca & sriracha yoghurt crema.
[PRE-HEAT] oven to 400F. Toss a head of cauliflower chopped into small bites, a can of organic corn and a can of drained organic black beans with 2 cloves of crushed garlic, 2 teaspoons of mole seasoning and salt and pepper. Dizzle EVOO to cover the veggies. Toss to coat.
Spread out evenly on a tin foiled lined baking sheet. Roast for 20mins or until slightly browned/colored.
[MIX] one chopped plum tomato, salt, pepper, a drizzle of olive oil, one chopped scallion & one handfull of finely chopped cilantro to make salsa fresca.
[STIR] one small greek plain yoghurt, 2 tablespoons sriracha and a small handfull of chopped cilantro to make your crema. Add a little salt and pepper for taste.
Serve the roasted veggie filling on warmed corn tortillas w/ salsa fresca, fresh avocado, crema and garnish with cilantro & fresh chili.
#tacos #food #mexican #vegetarian #simple #healthy #cooking #instafoodie
