Mole Poblano Shrimp Tacos

Ingredients

  • 28 oz roasted tomatoes
  • 1 medium onion chopped
  • 1/2 cup sliced toasted almonds
  • 1 tbsp sesame seeds toasted
  • 1/2 cup dark baking chocolate
  • 1/4 cup raisins
  • 3 dried ancho chiles
  • 2 chipotle chiles in adobo sauce
  • 1 tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 3 garlic cloves
  • 1 lb shrimp peeled and deveined, tails removed
  • 1/2 tsp kosher salt
  • 16 6-in. corn tortillas
  • 1/4 cup Cotija cheese
  • 1/4 cup cilantro leaves
  • 3 limes cut into wedges
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Instructions

  • Serving Size: 8
  • Cook time: 35 Minutes
  1. In a bowl cover ancho chiles with boiling water and soak for 15 minutes.
  2. In a small pan toast the almonds and sesame seeds for 5 minutes in low heat.
  3. In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chipotles chiles in adobo sauce, cumin, cinnamon, oregano, garlic and blend until smooth.
  4. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
  5. Toast and slightly heat tortillas on both sides.
  6. Build taco with shrimp, mole sauce, cheese, and cilantro. Serve with lime wedges on the side.